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Characterization of key aroma compounds contributing to tea-aroma in green tea-flavor liquor

Journal of Food Composition and Analysis
Zijian Zhu   +7 more
openaire   +1 more source

Brown sugar aroma: Key aroma-active compounds, formation mechanisms and influencing factors during processing

Journal of Food Composition and Analysis
Jie Liu   +3 more
openaire   +1 more source
aroma
gc-o-ms
aroma compounds
volatile compounds
electronic nose
odor activity value
multivariate statistical analysis
sensory evaluation
multivariate analysis
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