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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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 on Composition and Sensory Quality of Characteristic Flavor Substances in Different Cold-eating Rabbits by Ke DONG, Hongnan YUE, Xinyue ZHANG, Zhifeng ZHAO, Wenhao XIA, Dake XIONG, Zuojun WANG, Teng XU

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The Flavor Change Mechanism of Gushi Goose Nuggets at Different Processing Stages Analyzed by GC-MS Combined with Chemometrics by ZHOU Zhou, LIU Cheng-gang, CAO Meng, YAO Heng-zhe, LI Fei, DU Xian-feng

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Metabolomic Insights into Volatile Profiles and Flavor Enhancement of Spice-Smoked Chicken Wings by Yajiao Zhao, Ye Guo, Danni Zhang, Quanlong Zhou, Xiaoxiao Feng, Yuan Liu

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Nutrient evaluation and flavor substance analysis of 6 kinds of commercial fermented glutinous rice by HU Bokai, ZHANG Dongya, GONG XiaoHui, XIE Ling

Subjects: “…fermented glutinous rice|nutrition evaluation|taste activity value|relative odor activity value|key aroma components…”
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Comprehensive evaluation of icewine aroma quality based on ROAV and PCA-TOPSIS method by ZHANG Yang, QU Yilin, SUN Yongde, KONG Weifu, LI Hongjuan

Subjects: “…icewine|aroma quality evaluation|relative odor activity value|principal component analysis|technique for order preference by similarity to ideal solution…”
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Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile by Guohe Chen, Yajie Xue, Guangmei Zhu, He Xie, Jing Zhang, Wanling Xiao, Chuyi He, Jianan Huang, Zhonghua Liu, Chao Wang

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Optimization of fermentation process and analysis of volatile flavor compounds in walnut male flower rice wine by HU Bokai, ZHANG Dongya, YAN Ye

Subjects: “…walnut male flower rice wine|fermentation process optimization|orthogonal experiment|hs-spme-gc-ms|volatile flavor compounds|relative odor activity value…”
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Effect of High Temperature Steam Sterilization Temperature on Flavor Quality of Tourism Food Gushi Goose Nuggets by Yang YU, Zhou ZHOU, Meng CAO, Junyue HE, Ying ZHOU

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Effect of Roasting Temperature on Volatile Components of Chicory Root Extract Analyzed by HS-SPME-GC-MS and Electronic Nose by Ruili LI, Junjun ZHAO, Shuiping DAI, Enkai ZOU, Yuxuan LIU, Yaning HU, Miao LIANG, Junsong ZHANG

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两种压榨条件下深纹核桃油品质和挥发性 风味成分的比较Comparison of quality and volatile flavor components of Juglans sigillata oil under two pressing conditions... by 陈鹏1，庄永亮1，耿树香2,3，缪福俊2,3，宁德鲁2,3CHEN Peng1, ZHUANG Yongliang1, GENG Shuxiang2,3, MIAO Fujun2,3, NING Delu2,3

Subjects: “…walnut oil; pressing process; volatile flavor components; relative odor activity value…”
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Volatile metabolomics highlights tea trichome's positive contribution to aroma and quality of white tea by Dandan Qi, Min Lu, Yali Shi, Xingmin Zhang, Lin Yue, Houzhen Jia, Chunwang Dong, Huimin Liu, Changbo Yuan

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HS-GC-IMS结合ROAV分析不同制油工艺 对芜菁籽油特征香气成分的影响Effect of oil-processing technology on the characteristic aroma components of turnip seed oil by HS-GC-IMS combined with ROAV... by 岳丽1，祖力皮牙·买买提1，王佳敏1，热依拉木·海力力2， 尼格尔热依·亚迪卡尔3，毛红艳1，于明1 YUE Li1, ZULIPIYA·Maimaiti1, WANG Jiamin1, REYILAMU·Hailili2, NIGEERREYI · Yadikaer3, MAO Hongyan1, YU Ming1

Subjects: “…turnip seed oil; oil-processing technology; relative odor activity value; orthogonal partial least squares discrimination analysis; volatile components…”
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Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC–IMS, and chemometrics by Shibo Zhao, Shibo Zhao, Meng Zhang, Meng Zhang, Yecheng Ran, Yecheng Ran, Zhou Yang, Zhou Yang, Ruonan Dong, Linlin He, Linlin He, Wengang Jin, Wengang Jin, A. M. Abd El-Aty, A. M. Abd El-Aty

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