No. 11/33, Fucheng Road, Haidian District
Liangxiang
Beijing, 102488
China
Beijing Technology and Business University
High-salt diluted-state fermented soy sauce, GC×GC-O-MS, sensory evaluation, Odor activity value, Omission experiments
Odor-active, Liuzhou river snails rice noodles soup, GC-O-MS, GC×GC-O-MS
fermented milk, odor-active compounds, dynamic headspace sampling (DHS), dynamic headspace dilution analysis (DHDA), GC-O-MS, odor activity value (OAV), odor recombination
Wuyi rock tea, Maillard reaction, aroma compounds, carbon module labeling (CAMOLA) technique
High-salt diluted-state fermented soy sauce, GC×GC-O-MS, Sensory evaluation, Odor activity value, Omission experiments
High-temperature short-time pasteurized milk, Molecular sensory science, Odor attributes, GC×GC-O-MS, key odor-active compounds
Chicken bone, Maillard reaction, GC×GC-O-MS, key odor-active compounds, flavor enhancement
