Characteristic Aroma Changes During the Sauce-Flavored Black Pork Processing Based on Gc-O-Ms, Aroma Recombination, and Omission Experiments
Analysis of key differential aroma compounds in thirty Japonica rice cultivars from Northeast China by integrating GC–O–MS, OAV, and chemometrics
Investigation of sensory profiling and aroma volatiles changes during chaste honey natural ripening using electronic nose, electronic tongue and GC-O-MS
Characterization of the Key Odorants of Fu Brick Tea with Different Storage Years Using Gc-O-Ms Combined with Sensory Evaluation
Characterization of Key Aroma Active Compounds in Sichuan Pepper Oleoresins from Different Origins by Gc-O-Ms and Gc×Gc-Tof-Ms
