GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis
Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices
Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms
Characterization of potential aroma compounds in five aroma types of green tea using the sensomics approach
