Identification of the aroma-active compounds in Longjing tea characterized by odor activity value, gas chromatography- olfactometry, and aroma recombination
Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests
Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments
Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies
Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis
