主题：【已应助】求助文献4篇

【序号】：1
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【题名】：Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics
【DOI】：10.1016/j.foodchem.2021.131764
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【序号】：2
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【题名】：Characterization of volatiles in Allium tenuissimum L. flower by headspace-gas chromatography-olfactometry-mass spectrometry, odor activity values, and the omission and recombination experiments
【DOI】：10.1016/J.LWT.2021.112144

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【序号】：3
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【题名】：Comparative Analysis of Aroma Compounds in French Fries and Palm Oil at Three Crucial Stages by gc/MS-Olfactometry, Odor Activity Values, and Aroma Recombination
【DOI】：10.1002/jsfa.11620
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【序号】：4
【作者】：
【题名】：Characterization of the key aroma compounds in pork broth by sensory-directed flavor analysis
【DOI】：10.1111/1750-3841.15937
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