Chemical Compounds
2,6-Dimethylpyrazine
100%
2-Methylbutanal
98%
Ethyl Octanoate
96%
Dimethyl Trisulfide
95%
3-Methylbutanal
94%
Ethyl Hexanoate
91%
Acetaldehyde
59%
Dilution
47%
Ethyl
41%
Volume
33%
Gas
30%
Agriculture & Biology
Parmesan cheese
96%
headspace analysis
63%
odor compounds
63%
traps
49%
odors
46%
olfactometry
26%
diacetyl
25%
octanoic acid
24%
acetaldehyde
22%
butyrates
20%
gas chromatography
17%
flavor
16%
methodology
15%
gases
14%
sampling
6%
Medicine & Life Sciences
Cheese
76%
Odorants
62%
2-methylbutanal
25%
ethyl caprylate
25%
methional
24%
isovalerylaldehyde
24%
ethyl hexanoate
24%
isobutyraldehyde
23%
2,5-dimethylpyrazine
23%
dimethyl trisulfide
23%
Olfactometry
20%
Diacetyl
18%
Acetaldehyde
15%
Gas Chromatography
13%
Sample Size
10%
Gases
9%