Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments

Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil

Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis

Characterization of the key odorants contributing to retronasal olfaction during bread consumption

Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis)