GC/olfactometry

[1] CRITICAL-EVALUATION OF 2 COMMONLY USED TECHNIQUES FOR THE TREATMENT OF DATA FROM EXTRACT DILUTION SNIFFING ANALYSIS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1993, 41 (10) : 1698 - 1703

[2] SNIFFER TO DETERMINE ODOR OF GAS-CHROMATOGRAPHIC EFFLUENTS [J]. ANALYTICAL CHEMISTRY, 1976, 48 (12) : 1821 - 1821

[3] ODOR THRESHOLDS OF THE STEREOISOMERS OF METHYL JASMONATE [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1985, 33 (03) : 425 - 427

[4] A PROCEDURE FOR THE SENSORY ANALYSIS OF GAS-CHROMATOGRAPHIC EFFLUENTS [J]. FOOD CHEMISTRY, 1984, 14 (04) : 273 - 286

[5] ACREE TE, 1990, FLAVOUR SCIENCE AND TECHNOLOGY, P49

[6] ACREE TE, 1993, IFT BAS SYM, V8, P77

[7] ACREE TE, 1994, DEV FOOD SCI, V35, P211

[8] BLANK I, 1994, DEV FOOD SCI, V35, P271

[9] BLEKAS G, 1995, DEV FOOD SCI, V34, P419

[10] BORJESSON TS, 1993, J AGR FOOD CHEM, V41, P2104

[1] CRITICAL-EVALUATION OF 2 COMMONLY USED TECHNIQUES FOR THE TREATMENT OF DATA FROM EXTRACT DILUTION SNIFFING ANALYSIS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1993, 41 (10) : 1698 - 1703

[2] SNIFFER TO DETERMINE ODOR OF GAS-CHROMATOGRAPHIC EFFLUENTS [J]. ANALYTICAL CHEMISTRY, 1976, 48 (12) : 1821 - 1821

[3] ODOR THRESHOLDS OF THE STEREOISOMERS OF METHYL JASMONATE [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1985, 33 (03) : 425 - 427

[4] A PROCEDURE FOR THE SENSORY ANALYSIS OF GAS-CHROMATOGRAPHIC EFFLUENTS [J]. FOOD CHEMISTRY, 1984, 14 (04) : 273 - 286

[5] ACREE TE, 1990, FLAVOUR SCIENCE AND TECHNOLOGY, P49

[6] ACREE TE, 1993, IFT BAS SYM, V8, P77

[7] ACREE TE, 1994, DEV FOOD SCI, V35, P211

[8] BLANK I, 1994, DEV FOOD SCI, V35, P271

[9] BLEKAS G, 1995, DEV FOOD SCI, V34, P419

[10] BORJESSON TS, 1993, J AGR FOOD CHEM, V41, P2104