Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis

Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?

Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing

Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method