主题：【已应助】求助文献4篇

【序号】：1
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【题名】：Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on gc-olfactometry and odor dilution techniques.
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【全文链接】：https://www.ncbi.nlm.nih.gov/pubmed/10820094
【序号】：2
【作者】：
【题名】：Volatile compounds of rehydrated French beans, bell peppers and leeks. Part II. Gas chromatography/sniffing port analysis and sensory evaluation
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【年、卷、期、起止页码】：
【全文链接】：https://www.researchgate.net/publication/222927050_Volatile_compounds_of_rehydrated_French_beans_bell_peppers_and_leeks_Part_II_Gas_chromatographysniffing_port_analysis_and_sensory_evaluation
【序号】：3
【作者】：
【题名】：Sensory study of the character impact aroma compounds of a coffee beverage
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【全文链接】：https://link.springer.com/article/10.1007/s002170000169
【序号】：4
【作者】：
【题名】：Potent odorants of boiled potatoes
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【全文链接】：http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1521-3803(19991001)43:5%3C302::AID-FOOD302%3E3.0.CO;2-8/abstract