【序号】：1 【作者】： 【题名】：Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://pubs.acs.org/doi/abs/10.1021/acs.jafc.7b02703 【序号】：2 【作者】： 【题名】：Verification of key odorants in rose oil by gas chromatography?olfactometry/aroma extract dilution analysis, odour activity value and aroma recombination 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://www.ncbi.nlm.nih.gov/pubmed/28347181 【序号】：3 【作者】： 【题名】：Influence of Eggs on the Aroma Composition of a Sponge Cake and on the Aroma Release in Model Studies on Flavored Sponge Cakes 【期刊】： 【年、卷、期、起止页码】： 【全文链接】：https://pubs.acs.org/doi/abs/10.1021/jf062203y 【序号】：4 【作者】： 【题名】：Odorant Screening and Quantitation of Thiols in Carmenere Red Wine by Gas Chromatography-Olfactometry and Stable Isotope Dilution Assays 【年、卷、期、起止页码】： 【全文链接】：https://pubs.acs.org/doi/10.1021/acs.jafc.6b00411
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