Changes in the quality and antioxidant capacity of Msalais during storage by Lu Li, Panpan Chen, Kailong Yang, Yunfeng Pu

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The Interaction Relationship of Aroma Components Releasing with Saliva and Chewing Degree during Grilled Eels Consumption by Xuhui Huang, Huilin Zhao, Renrong Guo, Fei Du, Xiuping Dong, Lei Qin

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A Novel Strategy for Mixed Jam Evaluation: Apparent Indicator, Sensory, Metabolomic, and GC-IMS Analysis by Ruxianguli Maimaitiyiming, Huimin Zhang, Jiayi Wang, Liang Wang, Lei Zhao, Bingze Liu, Keping Chen, Aihemaitijiang Aihaiti

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Development and Optimization Method for Determination of the Strawberries’ Aroma Profile by Iva Palac Bešlić, Martina Ivešić, Ivana Mandić Andačić, Danijela Bursać Kovačević, Irena Žuntar, Anica Bebek Markovinović, Fabijan Oštarić, Adela Krivohlavek

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Effects of Biodynamic Vineyard Management on Yeast Community and Aroma Components in ‘Cabernet Sauvignon’ Wine by CHEN Xuelian, ZANG Wei, LIU Yu, JIANG Zhanzhan, PENG Shuai, WANG Jing

Subjects: “…vineyard management; spontaneous fermentation; yeast community; aroma components…”
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The Grade of Dried Jujube (<i>Ziziphus jujuba</i> Mill. cv. Junzao) Affects Its Quality Attributes, Antioxidant Activity, and Volatile Aroma Components by Zhengbao Wu, Shuang Zhang, Lingling Liu, Luyin Wang, Zhaojun Ban

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Establishment of Sensory Evaluation Method for Wolfberry Tea and Exploration of the Main Characteristic Aroma Substances by Yuanchao LI, Qinji LI, Yuqiong GUO, Zhilong HAO, Shan JIN

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Analysis of differences in aroma and sensory characteristics of the mainstream smoke of six cigars by Lin Yang, Lulu Liu, Lingbo Ji, Chenxi Jiang, Zhongrong Jiang, Dongliang Li, Zhen Yang, Wen Cai, Quanwei Zhou, Jinshan Lei, Pinhe Li, Yuhong Jia, Jie Liu, Heng Xu, Jun Hu

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Aroma Comparison of Passion Beer Fermented by Different Yeasts Based on Headspace Phase-ion Mobility Spectroscopy Technology by Weiwei FAN, Xi LIN, Xiao GONG, Wei ZHOU, Jihua LI, Zhiwen KONG, Bo SU, Yangyu LI

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Study on fermentation kinetics, antioxidant activity and flavor characteristics of Lactobacillus plantarum CCFM1050 fermented wolfberry pulp by Hailong Liu, Na Li, Yutong Wang, Tianyu Cheng, Hua Yang, Qiang Peng

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Effect of Forced-air Pre-cooling at Different Postharvest Time on Shelf Quality and Aroma Components of Honey Peach by Ronghui AN, Xingkai CHEN, Zi'an CHANG, Ziyan REN, Jie ZHANG, Huan LIAN, Lianwen JIA, Xiangzheng YANG

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Effect of Different Maturity on Quality and Aroma Composition of C. lancifolius Fruit by Fangnan KONG, Xinrong LI, Jing ZHAO, Zhiluo ZHOU, Caixia ZHOU, Zhenling YAN, Peisi LUO, Fuchang ZHUO, Lijun HUANG, You WEI

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Quality Analysis of Different Kinds of Trial-Processed Tea from Tea Germplasm with Almond-like Aroma in Guangxi by PENG Jingru, WEN Lixiang, ZHANG Fen, CHEN Jiaxian, YUAN Dongyin, OU Shuqiong

Subjects: “…tea; almond-like aroma; aroma components; benzaldehyde; processing suitability…”
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Effects of Catalase and/or Polyphenol Oxidase on the Aroma Quality of Instant Baiyaqilan Tea Powder by LIU Xieyuan, MA Ying, ZENG Qi, WENG Shuyi, LI Lijun, NI Hui,,, CHEN Feng

Subjects: “…instant tea powder; catalase; polyphenol oxidase; enzyme combination; aroma components…”
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Effects of Different Processing Techniques on the Quality and Antioxidant Capacity of Dandelion Leaf Tea by Yi ZHANG, Hongru LIU, Lianmou YAO, Guohua DENG, Yongjin QIAO

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Study on volatile compounds in fermented grains of light-flavor Niulanshan Erguotou Baijiu by YU Meili, WENG Yuxi, YANG Yan, ZHANG Pei, WANG Ying, HAO Wenjun, ZHANG Jinglin

Subjects: “…niulanshan erguotou|fermented grains|volatile aroma components|principal component analysis…”
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Effects of different baking techniques on the quality of walnut and its oil by B.K. Niu, T.M. Olajide, H.A. Liu, H. Pasdar, X.C. Weng

Subjects: “…Aroma components…”
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Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma Type by Lixia Sheng, Yinan Ni, Jianwen Wang, Yue Chen, Hongsheng Gao

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Characterisation of Pasting, Structural and Volatile Properties of Potato Flour by Haining Zhuang, Shiyi Liu, Kexin Wang, Rui Zhong, Joshua Harington Aheto, Junwen Bai, Xiaoyu Tian

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Analysis of Aroma Characteristics of Fermented Lingyun Baihao Tea Based on Odor Activity Value by YANG Jingyang, LIANG Guangzhi, LI Ziping, LIANG Xianzhi, CHEN Yuanquan

Subjects: “…lingyun baihao tea; aroma components; odor activity value; fermented tea…”
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