Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose

Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC–MS, GC–O, odor threshold and sensory analysis: An insight at the molecular level

Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value

Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography–Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis

Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose

Characterization of aroma compositions in different Chinese congou black teas using GC–MS and GC–O combined with partial least squares regression