【序号】：1 【作者】： 【题名】：Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics 【DOI】：10.1016/j.foodchem.2021.131764 【年、卷、期、起止页码】： 【全文链接】：
【序号】：2 【作者】： 【题名】：Characterization of volatiles in Allium tenuissimum L. flower by headspace-gas chromatography-olfactometry-mass spectrometry, odor activity values, and the omission and recombination experiments 【DOI】：10.1016/J.LWT.2021.112144
【年、卷、期、起止页码】： 【全文链接】： 【序号】：3 【作者】： 【题名】：Comparative Analysis of Aroma Compounds in French Fries and Palm Oil at Three Crucial Stages by gc/MS-Olfactometry, Odor Activity Values, and Aroma Recombination 【DOI】：10.1002/jsfa.11620 【年、卷、期、起止页码】： 【全文链接】：
【序号】：4 【作者】： 【题名】：Characterization of the key aroma compounds in pork broth by sensory-directed flavor analysis 【DOI】：10.1111/1750-3841.15937 【年、卷、期、起止页码】： 【全文链接】：
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