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Odour port


olfactory port


Publications with PHASER

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  1. Evaluation of Leaf-Derived Extracts as an Environmentally Sustainable Source of Essential Oils by Using Gas Chromatography-Mass Spectrometry and Enantioselective Gas Chromatography-Olfactometry
    Barbara d´Acampora Zellner, Maria Lo Presti, Lauro Euclides Soares Barata, Paola Dugo, Giovanni Dugo and Luigi Mondello.  Anal. Chem. 2006, 78, 883-890
    << Read Abstract >>
  2. Odour fingerprint acquisition by means of comprehensive two-dimensional gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography/mass spectrometry
    Barbara d´Acampor Zellner, Paola Dugo, Giovanni Dugo, Luigi Mondello.   Journal of Chromatography A, 1141 (2007) 279-286
    << Read Abstract >>
  3. Identification of New, Odor-Active Thiocarbamates in Cress Extracts and Structure-Activity Studies on Synthesized Homologues
    Katharina Breme, Xavier Fernandez, Uwe J. Meierhenrich, Hugues Brevard, and Daniel Joulain.   J. Agric. Food Chem. 2007, 55, 1932-1938
    << Read Abstract >>
  4. Gas chromatography-olfactometry in food flavour analysis
    Barbara d´Acampor Zellner, Paola Dugo, Giovanni Dugo, Luigi Mondello.   Journal of Chromatography A, 1186 (2008) 123-143
    << Read Abstract >>
  5. Influence of decomposed chemical emissions from PVC flooring on perceived air quality
    Satoko Chino1, Shinsuke Kato, Janghoo Seo and Yuji Ataka1.   Indoor Air 2008, August 17-23, 2008, Copenhagen, Denmark
    << Read Abstract >>
  6. Successful application of Thermal Desorption-Gas Chromatography/Olfactometry/Mass Spectrometry (TD-GC/O/MS) technique to the identification of main odorants in complex mixtures of volatile compounds
    Maurizio Benzo, Gianluca Gilardoni
    << Read Abstract >>
  7. Characterization of olive paste volatiles to predict the sensory quality of virgin olive oil
    Diego L. García-González, Noelia Tena, Ramón Aparicio.   Eur. J. Lipid Sci. Technol. 109 (2007) 663-672
    << Read Abstract >>
  8. First Identification of O,S-Diethyl Thiocarbonate in Indian Cress Absolute and Odor Evaluation of Its Synthesized Homologues by GC-Sniffing
    Katharina Breme, Nadine Guillamon, Xavier Fernandez, Pascal Tournayre, Hugues Brevard, Daniel Joulain, Jean Louis Berdagu´ E, and Uwe J. Meierhenrich    J. Agric. Food Chem. 2009, 57, 2503-2507
    << Read Abstract >>
  9. GC-MS, GC-O and enantio-GC investigation of the essential oil of Tarchonanthus camphoratus L.
    Rosaria Costa, Barbara d´Acampora Zellner, Maria L. Crupi, Maria R. De Fina, Maria R. Valentino, Paola Dugo, Giovanni Dugo and Luigi Mondello    J. Agric. Food Chem. 2009, 57, 2503-2507
    << Read Abstract >>
  10. Gas chromatography-olfactometry
    Conor M. Delahunty, Graham Eyres, Jean-Pierre Dufour.   J. Sep. Sci. 2006, 29, 2107-2125
    << Read Abstract >>
  11. Character impact odorants from Brassicaceae by aroma extract dilution analysis (AEDA): Brassica cretica and Brassica insularis
    Katharina Breme, Stéphane Langle, Xavier Fernandez, Uwe J. Meierhenrich, Hugues Brevard, Daniel Joulain   Flavour Frag. J. 2009, 24, 88-93
    << Read Abstract >>
  12. Identification of Odor Impact Compounds of Tagetes minuta L. Essential Oil: Comparison of Two GC-Olfactometry Methods
    Katharina Breme, Pascal Tournayre, Xavier Fernandez, Uwe J. Meierhenrich, Hugues Brevard, Daniel Joulain and Jean Louis Berdagué   J. Agric. Food Chem., 2009, 57 (18), pp 8572-8580
    << Read Abstract >>
  13. Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds
    Georg Dierkes, Annette Bongartz, Helmut Guth and Heiko Hayen.   dx.doi.org/10.1021/jf203406s | J. Agric. Food Chem., 2012, 60 (1), pp 394-401
    << Read Abstract >>
  14. Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression
    Shiqing Song, Xiaoming Zhang, Khizar Hayat, Meigui Huang, Ping Liu, Eric Karangwa, Fenglin Gu, Chengsheng Jia, Shuqin Xia, Zuobing Xiao, Yunwei Niu.   | Journal of Chromatography A, 1217 (2010) 7788-7799
    << Read Abstract >>
  15. Identification of the Compounds Responsible for the Sweat-Like Odor in Hop (Humulus lupulus L.) Volatile Oil
    Hironari Miyazato.   URL: http://dx.doi.org/10.5539/jfr.v2n5p34 | Journal of Food Research; Vol. 2, No. 5; 2013
    << Read Abstract >>
  16. Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods
    Diego L. García-González, Ramón Aparicio and Ramón Aparicio-Ruiz.   | Molecules 2013, 18, 3927-3947; doi:10.3390/molecules18043927
    << Read Abstract >>
  17. Odor-Active (E)-4-Methyl-3-hexenoic Acid in Roasted Coffee Generated in the Maillard Reactions of L-Isoleucine with Sugars
    Hironari Miyazato, Michiaki Nakamura, Seiji Hashimoto and Shuichi Hayashi.   | Advance Journal of Food Science and Technology 5(10): 1367-1374, 2013
    << Read Abstract >>
  18. Investigation of the Aroma Profile of Green Tea Leaves Using Organic Synthesis and Conventional Analytical Techniques
    Toshio Hasegawa, Takashi Fujita, Yasutsugu Tsukumo, Takashi Fujihara, Daisuke Jingu, Atsushi Takahashi and Kenta Nakajima.   | Journal of Food Science and Engineering 4 (2014) 10-20
    << Read Abstract >>
  19. Unravelling the Scent of Vetiver: Identification of Character-Impact Compounds
    Emilie Belhassen, Nicolas Baldovini, Hugues Brevard, Uwe J. Meierhenrich, and Jean-Jacques Filippi   | CHEMISTRY & BIODIVERSITY - Vol. 11 (2014)
    << Read Abstract >>
  20. Changes in the bound aroma profiles of ‘Hayward’ and ‘Hort16A’ kiwifruit (Actinidia spp.) during ripening and GC-olfactometry analysis
    Coralia V. Garcia, Ralph J. Stevenson, Ross G. Atkinson, , Robert A. Winz, Siew-Young Quek    | Food Chemistry - Volume 137, Issues 1-4, 15 April 2013, Pages 45-54
    << Read Abstract >>
  21. Effects of different commercial lipases on the volatile profile of lipolysed milk fat
    Bei Wang and Shiying Xu    | Flavour and Fragrance Journal - Volume 24, Issue 6, pages 335-340, November/December 2009
    << Read Abstract >>
  22. Influence of Pulsed Electric Field Treatments on the Volatile Compounds of Milk in Comparison with Pasteurized Processing
    Sha Zhang, Ruijin Yang, Wei Zhao, Xiao Hua, Wenbin Zhang and Zhong Zhangu    | Journal of Food Science - Volume 76, Issue 1, pages C127-C132, January/February 2011
    << Read Abstract >>
  23. Characterization of Artemisia arborescens L. (Asteraceae) leaf-derived essential oil from Southern Italy
    M. Lo. Presti, M. L. Crupi, B. d'A. Zellner, G. Dugo, L. Mondello, P. Dugo & S. Ragusa    | Journal of Essential Oil Research - Volume 19, Issue 3, 2007
    << Read Abstract >>
  24. Qualitätsbewertung von Olivenöl als alternativer Ansatz zur Sensorik
    Bergische Universität Wuppertal    | http://www.git-labor.de/
    << Read Abstract >>
  25. The impact of Whisky blend matrices on the sensory perception of Peaty flavours
    International Centre for Brewing and Distilling School of Life Sciences    | Tao Yang, thesis
    << Read Abstract >>