Dynamic Changes in Aroma Compounds during Processing of Flat Black Tea: Combined GC-MS with Proteomic Analysis by Cun Ao, Xiaojun Niu, Daliang Shi, Xuxia Zheng, Jizhong Yu, Yingbin Zhang

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Effect of different pectinase treatments on the quality of Hutai No. 8 wine by ZHANG Cuiyi, LIU Hui, ZHANG Biying, HUANG Jiajun, SHI Kan, LIU Shuwen

Subjects: “…hutai no.8 wine|pectinase|aroma compound|color|juice yield…”
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Differential analysis of quality and flavor characteristics of Suancai prepared with different varieties and variation leaf mustard by MEI Yuan, ZHAO Nan, XIA Feng, GE Lihong, YANG Menglu, HUANG Yuli, LIU Mengting, LIU Duchen

Subjects: “…mustard|variety|suancai|quality|volatile aroma compound|sensory evaluation…”
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Characterization of the key aroma compounds in cigar filler tobacco leaves from different production regions by Chenxi Jiang, Jinxiong Lv, Lingbo Ji, Hongyue An, Mingxuan Yang, Yang Huang, Lulu Liu, Zhongrong Jiang, Xiujuan Xu, Jun Hu

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Impact of Fresh Leaf Elements on Flavor Components and Aroma Quality in Ancient Dancong Tea Gardens Across Varying Altitudes by Xinyuan Lin, Wei Huang, Zihao Qiu, Jiyuan Yao, Hongbo Zhao, Waqar Khan, Binmei Sun, Shaoqun Liu, Peng Zheng

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Screening, identification and application of a yeast enhancing the ester flavor of Huangjiu by BAI Yongping, NING Yali, XIN Shaoping, LIU Ke, XIAO Yandi

Subjects: “…huangjiu|aromatic yeast|screening|identification|application|physiochemical indicator|volatile aroma compound…”
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Taste-related and volatile organic compounds of fresh and frozen–thawed chicken breast meat by Dong-Jin Shin, Cheorun Jo, Dongwook Kim, Yousung Jung, Jun-Heon Lee, Ki-Chang Nam, Hyo-Joon Choo, Aera Jang

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Screening and fermentation characteristics of superior indigenous Saccharomyces cerevisiae from table grapes in the eastern foothills of Helan Mountain by ZHAO Haixia, WANG Xiaolei, ZHANG Xiu

Subjects: “…indigenous <i>saccharomyces cerevisiae</i>|screening|fermentation characteristics|tolerance|volatile aroma compound…”
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Effects of Schizosaccharomyces pombe and Saccharomyces cerevisiae co-fermentation on the quality and flavor of pomelo wine by LI Anning, HUANG Zhangjun, XIANG Ling, BAI Jinrong, WU Qixiao, YU Songbai, HUANG Yina

Subjects: “…pomelo|fruit wine|saccharomyces cerevisiae| schizosaccharomyces pombe|co-fermentation|quality|aroma compound…”
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The aroma of the probiotic yogurts with and without supplements by Mirjana Hruškar, Ivana Bucak, Nada Vahčić

Subjects: “…aroma compounds…”
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The aroma profile of butter produced using different starter cultures by Mustafa Şengül, Halil İbrahim Akgül, Bayram Ürkek

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Biochemistry of aroma compounds in cheese by Luna Maslov Bandić, Fabijan Oštarić, Marko Vinceković, Nataša Mikulec

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Isolation and identification of the cis-abienol degrading strain Klebsiella oxytoca T2L and its aroma products by Li Han, Xinlong Zhang, Hang Xu, Gaolei Xi, Ke Wang, Haoyang Chen, Wenyuan Qi, Liuke Zhang, Shen Huang

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Concentration changes of aroma components in plain and probiotic yoghurt during storage by Mirjana Hruškar, Marina Krpan, Nada Vahčić, Ivana Bucak

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Variation rule of characteristic aroma compounds during the berry development process of a new grape cultivar ‘Nantaihutezao’ by XI Xinyan, YANG Shuna, WANG Li, YIN Yiming, JIA Huijuan

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Exploring the Influence of Toasting Levels, Grain Sizes, and Their Combination on the Volatile Profile of Tempranillo Red Wines Aged in <i>Quercus petraea</i> Barrels by Mikel Landín Ross-Magahy, Leticia Martínez-Lapuente, Belén Ayestarán, Zenaida Guadalupe

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Identification and content analysis of volatile components in 100 cultivars of Chinese herbaceous peony by Aixin Wang, Yasang Luo, Tongfei Niu, Kai Gao, Sitong Wang, Xiaoyang Zhao, Xiaogai Hou, Lili Guo

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Effect of Sewage Sludge Compost and Urban Pruning Waste on Agronomic Parameters and Wine Composition in Arid Zones Under Climate Change by Fernando Sánchez-Suárez, María del Valle Palenzuela, Antonio Rosal, Rafael Andrés Peinado

Subjects: “…aroma compounds…”
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Aroma Compound Release from Starches of Different Origins: A Physicochemical Study by Maria-Magdalini Emmanouil, Alexandra Skartsila, Pelagia Katsou, Lampros Farmakis, Athanasia Koliadima, John Kapolos

Subjects: “…aroma compounds…”
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Aromatic Profiles and Vineyard Location: Uncovering Malvasija Dubrovačka Wines by Domagoj Ivan Žeravica, Ivana Tomaz, Darko Preiner, Iva Šikuten, Domagoj Stupić, Ana Jeromel, Edi Maletić

Subjects: “…volatile aroma compounds…”
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