2018•Microchemical JournalRequires access

Characterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC–MS-Olfactometry

Armin Amanpour, Gamze Güçlü, Haşim Kelebek, Serkan Selli

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Key concepts: Aroma, Chemistry, Olfactometry, Flavor, Terpene, Gas chromatography–mass spectrometry, Odor, Food science

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Characterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC–MS-Olfactometry — Research Paper | ScholarLens