Characterization of key aroma compounds in melon spirits using the sensomics concept

Amaro, 2015 Du, 2017, Exploring the microbial origins of p-cresol and its co-occurrence pattern in the Chinese liquor-making process, International Journal of Food Microbiology, 260, 27, 10.1016/j.ijfoodmicro.2017.08.016 Dunkel, 2014, Angewandte Chemie International Edition in English, 53, 7124, 10.1002/anie.201309508 Gemert, 2011 Herna´ndez-Go´mez, 2003, Melon fruit distillates comparison of different distillation methods, Food Chemistry, 539, 10.1016/S0308-8146(03)00008-6 Hong, 2020, Research progress of trace components in sesame-aroma type of baijiu, Food Research International, 137, 109695, 10.1016/j.foodres.2020.109695 Jorda´n, 2001, Volatile components in aqueous essence and fresh fruit of cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O, Journal of Agricultural and Food Chemistry, 10.1021/jf010954o Kourkoutas, 2006, Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons, Food Chemistry, 97, 95, 10.1016/j.foodchem.2005.03.026 Li, 2021, Identification, quantitation and sensorial contribution of lactones in brandies between China and France, Food Chemistry, 357, 129761, 10.1016/j.foodchem.2021.129761 Li, 2019, Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science, Food Chemistry, 284, 100, 10.1016/j.foodchem.2019.01.102 Liu, 2018, Effect of fermentation processing on the flavor of baijiu, Journal of Agricultural and Food Chemistry, 66, 5425, 10.1021/acs.jafc.8b00692 Luo, 2018, Identification of cooked off-flavor components and analysis of their formation mechanisms in melon juice during thermal processing, Journal of Agricultural and Food Chemistry, 5612, 10.1021/acs.jafc.8b01019 Luo, 2019, Study of the inhibitors of cooked off-flavor components in heat-treated XiZhou melon juice, Journal of Agricultural and Food Chemistry, 10401, 10.1021/acs.jafc.9b03398 Marangon, 2021, Changes in volatile compounds of grape pomace distillate (Italian grappa) during one-year ageing in oak and cherry barrels, Food Chemistry, 344 Mayobre, 2021, Genetic dissection of aroma biosynthesis in melon and its relationship with climacteric ripening, Food Chemistry, 353, 129484, 10.1016/j.foodchem.2021.129484 Nagashima, 2021, Transition of aromatic volatile and transcriptome profiles during melon fruit ripening, Plant Science, 304, 1, 10.1016/j.plantsci.2020.110809 Nikićević, 2005, Effects of some production factors on chemical composition and sensory qualities of willianms pear brandy, Journal of Agricultural Sciences, 50, 193 Niu, 2020, Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value, Food Research International, 131, 1, 10.1016/j.foodres.2020.108986 Pang, 2012, Verification of aroma profiles of jiashi muskmelon juice characterized by odor activity value and gas chromatography-olfactometry/detection frequency analysis: Aroma reconstitution experiments and omission tests, Journal of Agricultural and Food Chemistry, 60, 10426, 10.1021/jf302373g Pang, 2012, Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation, Journal of Agricultural and Food Chemistry, 60, 4179, 10.1021/jf300149m Pei, 2019, Effect of high hydrostatic pressure on aroma components, amino acids, and fatty acids of Hami melon (Cucumis melo L. var. reticulatus naud.) juice, Food Sciences and Nutrition, 2020, 1394 Poisson, 2008, Characterization of the most odor-active compounds in an American bourbon whisky by application of the aroma extract dilution analysis, Journal of Agricultural and Food Chemistry, 56, 10.1021/jf800382m Preeti, 2017, Comprehensive overview of cucumis melo, The Pharma Innovation Journal, 6, 181 Robert, 2016 Schieberle, 1995, New developments in methods for analysis of volatile flavor compounds and their precursors, Characterization of Food, 403, 10.1016/B978-044481499-9/50018-4 Schieberle, 2012, Mapping the combinatorial code of food flavors by means of molecular sensory science approach, Chemical & Functional Properties of Food Components, 413 Schoenauer, 2019, Characterization of the key aroma compounds in the crust of soft pretzels by application of the sensomics concept, Journal of Agricultural and Food Chemistry, 1 Shi, 2020, Comparative analysis of volatile compounds in thirty nine melon cultivars by headspace solid-phase microextraction and gas chromatography-mass spectrometry, Food Chemistry Spaho, 2013, Effects of distillation cut on the distribution of higher alcohols and esters in brandy produced from three plum varieties, Journal of the Institute of Brewing, 119, 48, 10.1002/jib.62 Tsakiris, 2013, Grape brandy production, composition and sensory evaluation, Journal of the Science of Food and Agriculture, 94, 404, 10.1002/jsfa.6377 Valcárcel-Muñoz, 2021, Comparative evaluation of brandy de Jerez aged in American oak barrels with different times of use, Foods, 10, 1 Wang, 2014, Gas chromatography-olfactometry and gas chromatography-tandem mass spectrometry analysis of fresh cantaloupe (Cucumis meloL. var.cantalupensisNaudin) aroma, Flavour and Fragrance Journal, 29, 87, 10.1002/ffj.3183 Willner, 2013, Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept, Agricultural and Food Chemistry, 61, 9583, 10.1021/jf403024t Xiang, 2020, Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry, Food Research International, 137, 109388, 10.1016/j.foodres.2020.109388 Xiao, 2021, Identification of key aromas of Chinese muskmelon and study of their formation mechanisms, European Food Research and Technology, 247, 777, 10.1007/s00217-020-03658-x Yao, 2021, Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses, LWT-Food Science and Technology, 150, 10.1016/j.lwt.2021.111982 Yu, 2021, Differential sensitivity to thermal processing of two muskmelon cultivars with contrasting differences in aroma profile, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 138 Zhang, 2021, Differences between retort distillation and double distillation in cherry spirits with double-kettle equipment, International Journal of Food Engineering, 17, 541, 10.1515/ijfe-2020-0254