Effects of Lemongrass Essential Oil on Key Aromas of Pickled Radish During Storage Using HS–GC–IMS and in Silico Approaches by Zelin Li, Ziqi Gao, Chao Li, Yanghuan Wu, Yiqiu Xia, Linyu Ni, Jing Yan, Yifan Hu, Dongyu Wang, Zhirui Niu, Changwei Cao, Hao Tian, Xiuwei Liu

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Characterization of key aroma in Huangjincha black tea processed from four different cultivars by Ronggang Jiang, Jian Ouyang, Hongyu Chen, Xinyi Zhang, Hao Xu, Kuofei Wang, Yun Peng, Jinhua Chen, Zhonghua Liu, Jianan Huang

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Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics by Xueya Wang, Kuan Lu, Wenxin Li, Ju Chen, Yong Yin, Xiaojing Sun, Min Lu, Jianwen He

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Characteristic of essential oil in Zanthoxylum armatum DC. leaves and application in flavor oil by Yingjin Wang, Qian Wu, Lanxin Jiang, Dewang Ma, Je Yu, Qiang Cui, Xiaoyan Huo, Guanghui Shen, Man Zhou, Hong Liu, Anjun Chen, Shanbo Chen, Zhiqing Zhang

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Decoding volatile-microbial-physicochemical interplay of sensory preference in commercial shrimp paste based on flavoromics and high-throughput sequencing by Mengyue Hu, Ling Zhao, Huihui Sun, Qi Liu, Yong Xue, Rong Cao

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Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach by Jirui Kun, Zhengfei Luo, Menghan Gong, Qing Meng, Yingjuan Chen, Lianyu Yuan, Yiwei Weng, Jin Sun, Hongwei Dai, Huarong Tong

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Decoding key aroma components of three cigar tobacco leaves based on molecular sensory science by Zhang Xiaowei, Wang Shuqi, Zhang Ke, Feng Liang, Xu Anchuan, Zhong Risheng, Chen Dan, Wang Chunqiong, Zhang Jiwu, Wan Yueying, Long Jie, Chen Haitao

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Analysis of Key Aroma Components and Formation Mechanism of Chuanhong Congou Black Tea Based on HS-SPME-GC-MS by Zhiyi YANG, Xueyan LIAN, Lei JIN, Dong LI

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Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis by Xuexue Zheng, He Xie, Wenjie Fu, Chao Wang, Tengfei Hu, Xingchang Ou, Jian'an Huang, Zhonghua Liu, Qin Li

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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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Characterization of Key Aroma Compounds of <i>Zhuyeqing</i> by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies by Lihua Wang, Ying Han, Xing Zhang, Xiaojuan Gao, Yan Xu, Qun Wu, Ke Tang

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Characterization of aroma profiles of Tanyang Congou black tea with flowery-fruity flavor: Insights from sensory evaluation and HS-SPME-GC-O-MS by Di Zhou, Xin-yu Liu, Miao-qin Xie, Hao-jie Xu, Huai-hui Yi, Da-xiang Li, Ru-yan Hou, Hui-mei Cai, Xiao-chun Wan, Daniel Granato, Chuan-yi Peng

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Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach by Xiaofang Sheng, Xin Li, Xinxin Lu, Xiaohui Liu, Weiyuan Tang, Zhihai Yu, Xiaozhu Liu, Fei Zhang, Qun Huang, Mingzheng Huang

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