【序号】：1 【作者】： 【题名】：Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions. 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://www.ncbi.nlm.nih.gov/pubmed/24425997 【序号】：2 【作者】： 【题名】：Differentiation of Rums Produced from Sugar Cane Juice (Rhum Agricole) from Rums Manufactured from Sugar Cane Molasses by a Metabolomics Approach 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://pubs.acs.org/doi/10.1021/acs.jafc.8b00180 【序号】：3 【作者】： 【题名】：Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation. 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://pubs.acs.org/doi/abs/10.1021/jf9002158 【序号】：4 【作者】： 【题名】：Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream. 【年、卷、期、起止页码】： 【全文链接】：https://pubs.acs.org/doi/abs/10.1021/jf0721545
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