Characterization of Aroma, Sensory Properties, and Consumer Acceptability of Honey from <i>Capparis spinosa</i> L. by Gianluca Tripodi, Maria Merlino, Marco Torre, Concetta Condurso, Antonella Verzera, Fabrizio Cincotta

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Comprehensive Characterization of Aroma Profile of “Glutinous Rice” Flavor in <i>Pandanus amaryllifolius Roxb.</i> Using HS–SPME–GC–O–MS and HS-GC-IMS Technology Coupled with OAV... by Kun Tang, Cong Chen, Yutong Liu, Suxuan Li, Yiye Luo, Xiaoyu Chen, Zhiyong Wu

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Co-Treatment of EFF and 1-MCP for Enhancing the Shelf-Life and Aroma Volatile Compounds of Oriental Sweet Melons (Cucumis melo var. makuwa Makino) by Xiao-hang BAI, Lu-hua TENG, De-qing LÜ, Hong-yan QI

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Profiles of aroma volatile components in textured vegetable proteins using headspace solid phase microextraction-gas chromatography-mass spectrometry by Geon-Woo Park, Kyung-Ho Park, Sang-Gu Kim, Sang-Yun Lee

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Optimization of HS-SPME-GC-MS for the Characterization of Key Volatile Compounds in Lentinus edodes at Different Maturity Stages by HOU Zhenshan, XU Heran, XIA Rongrong, LI Yunting, WANG Yafei, PAN Song, XIN Guang

Subjects: “…lentinus edodes; maturity stage; aroma; volatile compounds; headspace solid-phase microextraction; gas chromatography-mass spectrometry; partial least squares discriminant analysis…”
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