Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis

Determination of phthalate esters in teas and tea infusions by gas chromatography–mass spectrometry

Reduced Production of Higher Alcohols by Saccharomyces cerevisiae in Red Wine Fermentation by Simultaneously Overexpressing BAT1 and Deleting BAT2

The characteristic of the key aroma‐active components in white tea using GC‐TOF‐MS and GC‐olfactometry combined with sensory‐directed flavor analysis

Impact of organic acids on aroma release in light-flavor Baijiu: A focus on key aroma-active compounds

Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography–time of flight/mass spectrometry–olfactometry combined with five different evaluation methods