Aroma analysis of rum prepared by rapid aging process by HAO Yadong, WANG Shiyu, CHEN Jinxiu, CUI Yang, LI Jingming

Subjects: “…rum|rapid aging|aroma composition|gc-ms|odor activity value…”
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Volatile metabolomics reveals mechanisms of aroma enhancement in green tea via combination drying by Zhibin Ye, Wenjing Huang, Zhenbin Chen, Mengying Zhang, Shengmei Xie, Jixin Zhang, Huan Zhou, Qian Xu, Jingming Ning

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Investigation of microwave, irradiation, low-temperature plasma on flavor changes of mango powder by Kewei Lin, Qiaomei Shen, Dongjie Liu, Lukai Ma, Feng Wang, Gengsheng Xiao

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Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage by Lirong Xu, Gangcheng Wu, Jianhua Huang, Hui Zhang, Qingzhe Jin, Xingguo Wang

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Differences in Aroma Quality of Different Types of Jinmudan Tea Made from Tea Leaves Harvested in Summer and Autumn by TANG Mengting, LIAO Xiansheng, WU Xianshou, WEI Mingxiu, ZHENG Yucheng, JIN Shan, ZHANG Jianming, YE Naixing

Subjects: “…jinmudan; different types of tea; summer and autumn tea; aroma quality; odor activity value…”
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Preparation of Low-Fishy Microencapsulated DHA-Rich Algal Oil Powder Using Infant Rice Powder by Yuqing Zhang, Zuohua Xie, Siqiong Zhang, Jing Li, Ting Luo

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Effect of microwave-ultrasonic synergistic aging technique on volatile flavor components of wine by SHAO Junfeng, SHAO Zhiming, DAI Yangjun

Subjects: “…aging|wine|relative odor activity value|microwave-ultrasonic synergistic|volatile flavor component…”
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Difference and correlation analysis of volatile flavor components and sensory quality of different blueberry wines by GUO Zhijun, LI Yajuan, CHEN Guangyan, FANG Yulin

Subjects: “…blueberry wine|volatile flavor component|sensory quality|correlation|relative odor activity value…”
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Analysis of Aroma Characteristics of Pervaporation Wine Spirit from Different Grape Varieties and the Separation and Enrichment Rules of Pervaporized Spirits by Xiaoyu XU, Qiuwen CHEN, Chifang CHENG, Guofang DANG, Ying SHI, Changqing DUAN, Yibin LAN

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Effect of Steam Explosion Pretreatment on the Quality and Flavor of Pressed Perilla Seed Oil by ZENG Xiaofeng, GE Zhixing, YAN Mi, YANG Qiumei, LIU Daliang, ZENG Shunde, GAO Lunjiang, YIN Xumin

Subjects: “…perilla seed; steam explosion; quality; flavor; odor activity value; principal component analysis…”
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Effect of Hydrostatic Pressure Processing Combined with DMDC and Nisin Treatment on the Quality of Bayberry Juice during Storage by Zhouyang SHENG, Bo ZOU, Gengsheng XIAO, Yujuan XU, Jijun WU, Yuanshan YU, Lina CHENG, Jing WEN, Kejing AN

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Volatile Profiling of Tongcheng Xiaohua Tea from Different Geographical Origins: A Multimethod Investigation Using Sensory Analysis, E-Nose, HS-SPME-GC-MS, and Chemometrics by Ge Jin, Chenyue Bi, Anqi Ji, Jieyi Hu, Yuanrong Zhang, Lumin Yang, Sunhao Wu, Zhaoyang Shen, Zhou Zhou, Xiao Li, Huaguang Qin, Dan Mu, Ruyan Hou, Yan Wu

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Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC–MS by Chen Feng, Xiaoming Zhang, Jing Wang, Chuanbao Wu, Wei Wang, Guohua Yan, Yu Zhou, Kaichun Zhang, Xuwei Duan

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Analysis of sensory and flavor components characteristics of sauce-flavor Baijiu base liquor with different rounds and grades by YU Xiaobin, HUANG Zhangjun, LIU Xiaogang, YU Songbai, WU Qixiao, SHEN Caihong, AO Ling, AO Zonghua

Subjects: “…sauce-flavor baijiu|different rounds|different grades|sensory evaluation|flavor components|odor activity value…”
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Identification of the Key Odorants in Clean Aroma-Type Xinyang Maojian Green Tea by YIN Peng, WEI Yiwei, WANG Jing, WANG Xiao, ZHANG Xiangna, SU Dan, WANG Jingjing, SUN Mufang, GUO Guiyi, LIU Zhonghua

Subjects: “…xinyang maojian green tea; clean aroma; flavor dilution factor; odor activity value; key odorants…”
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Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate Analysis by Mengzhen Zhang, Ying Zhang, Yeyun Lin, Yuhua Wang, Jishuang Zou, Miaoen Qiu, Qingxu Zhang, Jianghua Ye, Xiaoli Jia, Haibin He, Haibin Wang, Qi Zhang

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Assessment of Characteristic Flavor and Taste Quality of Sugarcane Wine Fermented with Different Cultivars of Sugarcane by Yuxia Yang, Jing Chen, Fengjin Zheng, Bo Lin, Feifei Wu, Krishan K. Verma, Ganlin Chen

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Aroma components analysis of 'Marselan' dry red and rose wines in different producing areas by CHEN Jiawei, QIN Yanfei, SUN Jianping

Subjects: “…different producing areas|'marselan'|dry red wine|rose wine|volatile flavor components|odor activity value…”
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Aroma components analysis of "Gongniang No. 1" rose wine and distilled spirits from Weifang area of Shandong province by DING Wenhui, WANG Yilu, SHEN Huijie, ZHAO Zhichao

Subjects: “…headspace solid-phase microextraction|gongniang no. 1|rose wine|distilled spirits|aroma components|odor activity value…”
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Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea by Fei Ye, Anhui Gui, Xiaoyan Qiao, Panpan Liu, Xueping Wang, Shengpeng Wang, Lin Feng, Jin Teng, Jinjin Xue, Xun Chen, Yuanhong Mei, Binghua Zhang, Hanshan Han, Anhua Liao, Pengcheng Zheng, Shiwei Gao

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