Characterization of Odor-Active Volatiles and Odor Contribution Based on Binary Interaction Effects in Mango and Vodka Cocktail by Yunwei Niu, Pinpin Wang, Qing Xiao, Zuobing Xiao, Haifang Mao, Jun Zhang

Subjects: “…perceptual interaction…”
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Characterization of the Key Aroma Compounds of Three Kinds of Chinese Representative Black Tea and Elucidation of the Perceptual Interactions of Methyl Salicylate and Floral Odoran... by Yunwei Niu, Yiwei Ma, Zuobing Xiao, Jiancai Zhu, Wen Xiong, Feng Chen

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Reducing Sodium Content in Cheeses While Increasing Salty Taste and Fat Perception Using Aroma by Adiansyah Syarifuddin, Chantal Septier, Christian Salles, Thierry Thomas-Danguin

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Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds by Han Zhao, Li-Juan Chai, Wei Zhang, Xiao-Juan Zhang, Zhen-Ming Lu, Song-Tao Wang, Cai-Hong Shen, Jin-Song Shi, Zheng-Hong Xu

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Sensory Evaluation of Effervescent Nutritional Supplements: Identification and Characterisation of Off-Tastes by Thomas Delompré, Christophe Martin, Loïc Briand, Christian Salles

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Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken by Shengchao Lin, Na Li, Xingtao Zhou, Songling Li, Aiping Yang, Jiao Zhou, Ping Liu

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Research Progress on the Effect of the Interaction between Odor and Taste on Food Flavor Perception by TIAN Huaixiang, ZHENG Guomao, YU Haiyan, CHEN Chen, LOU Xinman

Subjects: “…odor; taste; flavor perception pathway; cross-modal perceptual interaction; sensory analysis…”
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Cross modal perception interaction of flavor substances in soy sauce on umami and salt taste by WANG Hao, LI Xu, WANG Wenjun, ZHANG Shuyu, HE Jing, ZHAO Guozhong

Subjects: “…soy sauce|cross-modal perceptual interaction|molecular docking|gas chromatography/olfactometry-associated taste…”
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Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis by Xuexue Zheng, He Xie, Wenjie Fu, Chao Wang, Tengfei Hu, Xingchang Ou, Jian'an Huang, Zhonghua Liu, Qin Li

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Identification and Perceptual Interaction of Characteristic Aroma Compounds in Black Tea by NIU Yunwei, MA Yiwei, XIAO Zuobing, HONG Liu, ZHAO Wei, CAI Haocheng

Subjects: “…black tea; headspace solid-phase microextraction; solvent-assisted evaporative extraction; gas chromatography olfactometry; aroma perceptual interaction…”
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The relevant and complex role of ethanol in the sensory properties of model wines by Arancha de la Fuente Blanco, Ignacio Arias-Pérez, Ana Escudero, María-Pilar Sáenz-Navajas, Vicente Ferreira

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Characterization of key aroma-active compounds in fermented chili pepper (Capsicum frutescens L.) using instrumental and sensory techniques by Yue Xiao, Shiyao Zhang, Xinyu Wang, Xinyi Zhao, Zhijia Liu, Chuanqi Chu, Yanfei Wang, Xiaosong Hu, Junjie Yi

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Evaluation of Perceptual Interactions between Ester Aroma Components in Langjiu by GC-MS, GC-O, Sensory Analysis, and Vector Model by Yunwei Niu, Ying Liu, Zuobing Xiao

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