Analysis of volatile component in Daqu used for brewing Fuyu flavor Baijiu from different production months based on HS⁃SPME⁃GC⁃MS by TAN Xiao, YU Ji, LEI Peng, CHEN Cai, ZHANG Qinghua

Subjects: “…headspace solid phase microextraction…”
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Determination of hexachlorocyclopentadiene in water by HS-SPME-GC-MS by YOU Xihua, SHI Jinghua, WANG Weili, CAO Fangfang, ZHANG Fengju, QIN Chenghua

Subjects: “…headspace solid-phase microextraction…”
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Changes in Physicochemical Indexes and Volatile Components during the Ripening Process of Gallnut Honey by Zao SHI, Xue YANG, Huiying LI, Shuxin ZHOU, Weizhong HU, Zhiqiang YI, Muying DU

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Aroma profile of two commercial truffle species from Yunnan and Sichuan, China: inter- and intraspecific variability and shared key compounds by Bin Lu, Jesús Perez-Moreno, Fengming Zhang, Andrea C. Rinaldi, Fuqiang Yu

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Effects of freezing, irradiation, and aging processes on the volatile profile of Nellore beef by Marielle Maria de Oliveira Paula, Adelaide Florência Mateus Buchili, Lorena Mendes Rodrigues, Angélica Sousa Guimarães, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos

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Detection of volatile flavor compounds in leaf of Xiangyu pumpkin using headspace solid-phase microextraction-gas chromatography-mass spectrometry by LI Junxing, ZHONG Yujuan, LUO Jianning, HE Xiaoli, GONG Hao, WU Haibin, YAN Shijuan, HUANG Hexun

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Detection and traceability of tetramethylpyrazine in the brewing process of Fuhexiangxing Baijiu by XUE Xijia, CHENG Wei, CHEN Xuefeng, LAN Wei, LI Na, LI Ruilong, PAN Tianquan, DAI Sen

Subjects: “…fuhexiangxing baijiu|tetramethylpyrazine|brewing process|headspace-solid phase microextraction|gas chromatography-mass spectrometry…”
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Development of Pesto Sauce with Moringa Leaves and Baru Almonds: A Strategy to Incorporate Underutilized Ingredients with Nutritional and Sensory Viability by Renata Moraes Brito, Eliara Acipreste Hudson, Jaqueline de Paula Rezende, Andréa Alves Simiqueli, Maria do Carmo Gouveia Peluzio, Márcia Cristina Teixeira Ribeiro Vidigal, Ana Clarissa dos Santos Pires

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Analysis of Aroma Characteristics of Traditional and Wild Dianhong Congou Black Tea by Miao NIU, Xiongyu LI, Hongyan YANG, Yuqi HE, Yawen XU, Jiahua LI

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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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Study on the floral scent components of Lilium amoenum with rose fragrance and Lilium bakerianum var. rubrum with orange fragrance by ZHENG Ranran, WU Jingzhi, GU Zhijia, YUAN Wenbin, WU Hongzhi

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Effects of Different Fixation Methods on Volatile Organic Compounds in Fresh Leaves of ‘Qiancha No.1’ Tea by YANG Xianfeng, Zhang Tuo, Pang Dewen, Xi Yanan Zeng Tingting WANG Jing, ZHANG Xiaoqin

Subjects: “…‘qiancha no.1’; fixation method; headspace solid-phase microextraction; gas chromatography-mass spectrometry; volatile organic compounds…”
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Changes in Quality and Flavor of Chopped Chili Peppers in Ceramic Jars during Fermentation by WANG Hongwei, LIU Hongjuan, QIN Yeyou, XU na, HU Jialiang, YUAN Xiao, LIU Yang, JIANG Liwen

Subjects: “…chopped chili peppers in ceramic jar; quality and flavor; headspace solid-phase microextraction; gas chromatography-mass spectrometry…”
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Analysis of aroma components in different longan fruit wines based on HS-SPME-GC-MS by XU Jia, LI Jiajun, ZHU Wenhai, PENG Xuan, LIANG Libao, FU Li

Subjects: “…headspace solid phase microextraction-gas chromatography-mass spectrometry|saccharomyces cerevisiae|longan fruit wine|aroma component…”
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Enhancing Pea Flour Characteristics Through Radio Frequency Heating: Effects on Composition, Flavour, Anti‐Nutrients and Functionality by Praiya Asavajaru, Pabitra Chandra Das, Aarti Bhagwat, Darrin Klassen, Li Liu, Peng Gao, Yuping Lu, Prem Prakash Das, Nandhakishore Rajagopalan

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Analysis of Volatile Components and Critical Nutritional Components of Sea Buckthorn Leaves and Alcohol-extracted Freeze-dried Powder by Luyao CHEN, Zhigang ZHANG, Guoliang XING, Jie WANG, Yujun YAO, Zhaolin LÜ

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E-Nose and HS-SPME-GC-MS unveiling the scent signature of Ligusticum chuanxiong and its medicinal relatives by Wanjing Xu, Wanjing Xu, Chao Zhang, Rong Xu, Juan Yang, Juan Yang, Yijuan Kong, Yijuan Kong, Li Liu, Shan Tao, Yu Wu, Hailang Liao, Changqing Mao, Zhengjun Xu, Fang Peng

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Determination and characteristic analysis of aroma components of different varieties of rabbit-eye blueberries in Guizhou by ZHAO Liangqing, NIE Fei, PENG Ge, WEN Guangqin*

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Differences in the Volatile Components of Ninghong Black Tea Produced by the Ningzhou Tea Population and the Blending Varieties Based on HS-SPME-GC-MS by Caiting LIANG, Hua RONG, Lu XU, Yu RAO, Jun LI, Ting DENG, Xiangqun SHI, Yinxiang GAO

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Research on the Flavor and Physicochemical Characteristics of Yogurt Fermented by Different Starter Cultures by Xulong CHANG, Qingxia ZHOU, Wencong MA, Zhenming ZHAN, Xinxin YAO, Aimei ZHOU

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