The retention flavor is of utmost importance during the harvesting, handling and/or further
processing of apples. The complexity of the natural flavor of the apple or essence derived …

… et al., 1976) and the use of quantitative dilution methods to access potency was developed
simultaneously in both the USA (Acree et al., 1984) and Germany (Ullrich and Grosch, 1987) …

… Acree … (21) Acree, TE; Barnard, J. In Trends in Flavour Research; Maarse, H., vav ded
Heij, DG, Eds.; Elsevier: Amsterdam, ,994; Vol. 35, pp 211-20. … Acree, Professor of …

A method is presented for determining those volatile components of foods that have flavour
significance. The method leads to quantitative flavour specifications called charm that can be …

THE molecular feature common to the many different sweet tasting compounds has been
sought for many years 1 . For the sugars, it was proposed 2–5 that the sweet unit is the glycol …

Emphasizing effective, state-of-the art methodology and written by recognized experts in the
field, the Handbook of Food Analytical Chemistry is an indispensable reference for food …

… This study describes the most potent odorants in canned lychee fruit using gas
chromatography/olfactory (GC/O) (Acree et al., 1984) and attempts to determine similarities in …

The ‘Charm’ analytical procedure was applied to several apple cultivars and replication gave
almost identical charm responses. However, no two cultivars showed close resemblance …

… gas chromatography olfactometry (GCO) techniques such as CharmAnalysis (Acree … methyl
anthranilate, methoxypyrazines, oaminoacetophenone, or tetrahydropyridines (Acree and …

Raw milk from 13 cows fed TMR supplemented with native pasture and from 13 cows fed
only TMR on one farm was collected separately 4 times with an interval of 15 d between …