Flavour and Fragrance Journal

Article	Citations
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Issue Information	39
Sensory evaluation of axillary odour samples of younger and older adults by a trained panel	29
One‐pot synthesis of phenylacetaldehyde from styrene via metal oxide catalysed oxidation in presence of cumene hydroperoxide	26
Lipoxygenase‐catalysed co‐oxidation for sustained production of oxyfunctionalized terpenoids	17
Design, synthesis, olfactory evaluation and molecular docking study of Isoxazoline carboxylate derivatives as fragrance molecules	16
Chemical Composition and Bioherbicidal Properties of Teucrium oliverianum Ging. Ex Benth Essential Oil: Insights From Chemometric Analysis, Molecular Doc	16
Study on coffee flavour of various pour‐over brews	15
Enzymatic reactions towards aldehydes: An overview	13
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Enhancing Electronic Nose Performance for Differentiating Civet and Non‐Civet Roasted Bean Coffee Using Polynomial Feature Extraction Methods	13
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Comparative Metabolic Study of Agarwood From China and Southeast Asia Based on GC – MS , Chemometr	12
Chemical Composition, Antithrombotic and Anti‐Inflammatory Effects of the Essential Oil From Two Black Ginger Species in Vietnam	12
Promising Nutritional Values of Anethum graveolens Used as a Flavourful Herb for Dishes and Bioinsecticidal Agent Against Mediterranean Fruit Fly,	12
Thermal Decomposition Kinetics Analysis and Its Application to Cigarette Flavouring of Methyl Cyclopentenolone Succinate Menthol Diester	11
Influence of in‐amphorae vinification on the molecular profile of Sangiovese and Cabernet Franc	11
Analysis of hygroscopicity and pyrolysis behaviour of propanediol esters synthesized by the enzymatic method	10
Integrated Anatomical, Chemical, Biological and Computational Studies Approach of Myrcia sylvatica (G. Mey) DC	10
Chemical Diversity, Antioxidant, Antibacterial and Enzyme Inhibitory Properties of Aloysia citrodora L., Essential Oil From Settat Province, Morocco	10
Development of antibacterial textiles by cyclodextrin inclusion complexes of volatile thyme active agents	10
Leucosceptrum canum Sm. Essential Oil: A Natural Solution for Sustainable Nematode and Bacterial Management	10
Chemometrics‐Based Aroma Profiling Reveals Changes in Citrus limon L. Peels During Drying: Advances in Monitoring Lemon Essence	10
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Application of therate‐all‐that‐applymethod to explore the perception of flavours provided by e‐cigarettes: Importance of 1.3‐propanediol	9

Improvement on the Muscle Protein Quality of Vacuum Packaged Salmon ( Salmo salar ) Fillets by Active Absorbent Pad Containing Oregano Essential Oil Duri	9
Fragrance Skin Care: Research on Consumer Fragrance Preference and Emotional Value	9
Issue Information	9
Preparation of temperature‐sensitive fragrance nanocapsules and its controllable release property	8
Synergistic Essential Oil Blends: Chemical Composition, Antimicrobial Activity and Antioxidant Properties for Cosmetic Preservation	8
A chemometric approach based on a full factorial design to optimize terpene acylation using natural kaolin as eco‐friendly catalyst	8
Optimization of Preparation Technology of Cacao Extract and Analysis of Volatile Components From Different Regions	8
Characteristic of aroma components and antioxidant activity of essential oil from Ocimum tenuiflorum leaves	8
Effect of Hemerocallis essence aroma on brain activity and sleep processes via scalp electroencephalogram	8
Phytochemical diversity within a plant population of Nepeta crassifolia species: A rich source of nepetalactone in Iran	7
Study on green extraction of limonene from orange peel and cascade catalysis to produce carvol and carvone in deep eutectic solvents	7
Unlocking the Multifunctional Properties of Litsea cubeba Essential Oil: Composition, Antimicrobial, Antibiofilm and Insecticidal Activities	7
Elucidation of Volatile and Morphological Properties of Saffron (Crocus sativus) Flower as Affected by Controlled Drought Stress Induced by Polyethylene Glycol	7
Essential Oils in Foot Care Products as an Indicator of Product Quality: An Analysis Considering Polish Consumer Perceptions and Preferences	7
Good/Bad Quantitative Mode Screening and Application for Characteristic Components of Tobacco Source	7
Issue Information	7
Comparative study on different extraction methods of oil extract from Mentha asiatica Boriss. and optimization of the extraction process by response surface methodology	7
Deterpenation techniques of citrus essential oils and the role of oxyterpenes in food industry	6
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Synthesis of Terpenic Esters Using Natural Kaolinite Clay: Thermodynamic, Kinetic and Bioinformatics Studies	6
Integrating GC ‐ TOF ‐ MS ,	6
Ambient Temperature Modulation of Volatile Terpenes and Esters in Chrysanthemum indicum var. Aromaticum :	6
Inhibitory Activity of Cinnamomum cassia Essential Oil on Yersinia enterocolitica. A Challenge Test on Sous‐Vide Cooked Deer Meat	6
Combination of metal oxide semiconductor gas sensor array and solid‐phase microextraction gas chromatography–mass spectrometry for odour classification of brewed coffee	6
Ortho‐ and Retronasal stimulations with specific food odours: Hedonic and familiarity ratings are related to chemosensory pleasure scale (CPS) scores	6
Simultaneous quantification of six flavouring agents in herbal freshness gel toothpaste by gas chromatography	5
Machine Learning Approaches for GC–MS Data Interpretation in Flavour and Fragrance Analysis	5
Response surface methodology for optimization of enzymatic acylation of (R)‐(‒)‐linalool application to essential oils	5
Wood and Mint Aroma Interactions During Spirit Oak Cask Maturation: A Sensory Case Study	5
The Anti‐Inflammatory Activities of Sphagnum palustre L. Ethanol Extract to Control Inflammation in RAW264.7 Cells	5
Flavour them up! Exploring the challenges of flavoured plant‐based foods	5
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Issue Information	5
Interpretable Message‐Passing Neural Networks for Molecular Odour Perception Prediction: From Structural Topology to Olfactory Characterisation	5
The effect of different hydrodistillation times on the composition and yield of bergamot (Citrus bergamia Risso) peel essential oil and a comparison of the cold‐pressing method	4
Geranium Essential Oil Use for Human Health: A Systematic Review of Clinical Evidence	4
Comparative Effect of Free Vanillin and Vanillin‐Loaded Nanoemulsion in Airways of Rodents	4
Bioactive Properties and Chemical Compositions of Essential Oils From Three Nepeta L. Species, Two Endemic, Grown in Türkiye	4
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Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME‐GC‐MS	4
Chemical Composition and Potential Control Three Disease‐Transmitting Mosquitoes of Harrisonia perforata (Blanco) Merr. Essential Oils	4
Volatile changes associated with fresh‐cut jackfruit during storage	4
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Effect of Harvesting at Different Times on Antioxidant Potential and Phytochemical Contents of Kickxia lanigera and Kickxia spuria	4
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Mechanism of palmitoleic acid oxidation into volatile compounds during heating	4
Chemical Composition and Bioactivities of Ferulago setifolia K. Koch. Essential Oil: Antifungal, Insecticidal and Antiproliferative Potential	3
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Emerging Insights Into Revision Surgery for Allergic Fungal Rhinosinusitis: Contemporary Perspectives on Risk Factors and Management	3

Jasmine Essential Oil‐Mediated Off‐Flavour Masking of Camellia Oil and Preparation and Performance Study of ROS ‐Responsive Microcapsules	3
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Influence of Tea Type and Tea‐Making Utensil Materials on the Sense of Smell and Catechin Content	3
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Quality control analysis of high‐value agarwood oil by thermogravimetric analysis (TGA)	3
Unveiling the Bioactive Potential of Medicago lupulina Flowers: LC	3
Development of a flow‐cell coupled to dynamic SPME technique for automated measurement of fragrance emission from fabric	3
Characterization of the volatile compounds in white radishes under different organic fertilizer treatments by HS‐GC‐IMS with PCA	3
Construction of aroma association network of cooked rice based on gas chromatography–mass spectrometry (GC–MS) and sensory analysis	3
Synthesis and pyrolysis of ethyl maltol ester	3
Investigation of the Microbiota, Volatile Flavour Compounds and Sensory Quality of Tea and Coffee Flower Rice Wine After Fermentation Process Optimisation	3
Investigation of the Impact of Different Types of Brewing Water on Green Tea Infusion Quality Based on RATA and GC	3
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Unveiling CLC as a Central Regulator of Allergic Rhinitis via the CLC ‐ C	3
Analytical Strategy Overview to Identify Vegetable Oil Adulteration in Essential Oils: The Cypriol ( Cyperus scariosus L.) Essential Oil Workcase	2
Chemical Constituents, Antibacterial and Insecticidal Activity of Artemisia vestita Essential Oil	2
Validation of GCMS / MS Based Method for Residual Estimation of Fluopyram and Tebuconazole in Rose	2
Qualitative and quantitative phytochemicals of essential oils and extracts of Thymbra spicata subsp. spicata L. as a spice for diabetes mellitus	2
A Novel Analytical Method for Rapid Detection of Batch‐To‐Batch Variation and Storage Stability of Natural Flavouring Materials by Online Py‐ GC /	2
The Evolution of Sensory Science: Expanding the Frontiers of the Flavour and Fragrance Journal	2
The Therapeutic Potential of Orange Oil: A Pharmacological Perspective	2
Sous Vide Vacuum‐Packed Ipomoea batatas : Exploring the Antimicrobial and Antibiofilm Effects of Elettaria cardamomum	2
A Novel Visualisation Approach for Assessing Flavour Characteristics of Sea Cucumber Intestines Using Chord Diagram	2
Influence of biotic and abiotic elicitors on artemisinin, quercetin, caffeic acid and essential oil production in Artemisia dracunculus L.	2
Antibacterial Activity, Composition Analysis and Stability Evaluation of Essential Oils Against Common Pathogens of Bovine Endometritis	2
Influence of Different Taste Feed Additives on Feed Intake and Growth Performance in Growing Goats	2
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Comparison of Olfactory Disorders Between H1N1 Influenza and COVID ‐19 Patients	2
Serbian Traditional Spirit Enriched With Yellow Gentian and Saline Wormwood: Volatile Profile and Sensory Traits	2
Characterisation of Lentinus Edodes Chicken Filling Based on Their Flavour Profiles Using SPME‐GC–MS, Electronic Sensory Analysis, and Fuzzy Mathematics	2
The Beauty of Blossom: An Overview of the Composition, Functions, and Regulation of Volatile Compounds in Flowers	1
Chemical Composition in Various Plant Sections of Scorzonera kotschyi Bois. (Asteraceae)	1
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Debittering and Improving Flavour of Enzymatic Soy Protein Hydrolysate Using the Maillard Reaction of Arabinose	1
The Flavour of World Geisha Coffee: Differences and Relationships Between Quality, Flavour Attributes, and Volatile Compounds in Roasted Beans	1
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Evaluation of Agave angustifolia as a Sustainable Alternative to Synthetic Pesticides: Phytochemic	1
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QSAR analysis of the partitioning of terpenes and terpenoids into human milk	1
Synthesis of (−)‐menthol: Industrial synthesis routes and recent development	1
GC  ×  GC ‐ TOF MS and Sensory Profiling of Aroma Compounds in Magn	1
Identification of Floral Fragrance Components in 20 Intersectional Hybrids of Paeonia in Luoyang Region	1
Synthesis and pyrolysis of methyl cyclopentenolone succinate diester	1
Effects of Different Elicitors on Terpene Production and Biological Activities of Streptomyces sp. PT6	1
Rhizome Thickness Influences the Oil Yield and Oil Constituents in Homalomena aromatica (Spreng.) Schott	1
Comparison of Essential Oils of Schinus molle L. Leaves Growing in Different Regions of Algeria in Terms of Their Chemical Compositions and Various Biological Activities	1
miR‐124 affects dendritic cells function in CRSwNP by regulating exosomes secretion in nasal mucosal epithelial cells	1
Fragrance and Antioxidant, Anti‐Collagenase, Non‐Irritant and Skin Rejuvenation Properties of Star Anise ( Illicium verum ) Essential Oil Combined With B	1
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Effects of Different Emulsifiers on Encapsulation Stability and Flavour Quality in O/W Emulsion of Alaska Pollock Frame Hydrolysate	1
Quality Difference Analysis Among Soy Whey Produced by Different Processing Methods	1
Investigation of the Chemical Profile and Biological Properties of the Genera Grimmia and Dicranum	1
Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content	1
Chemical constituents and bioactivities of the essential oils of Magnolia biondii flower buds from three provinces in China	1
Chemical composition and discrimination with volatile profiles of Yongchuan Xiuya green tea with different baking treatments	1
Exploring the Bioactive Potential of Pinus mugo Turra Essential Oil: Volatile Composition, Antioxidant, Antimicrobial, Antibiofilm and Insecticidal Activities	1
Influence of baking conditions and initial flavour load on the evolution of flavours in cookies	1
Anticholinesterase Potential of Endemic Fritillaria michailovskyi Plant From Different Harvest Dates and Its Volatile Profile Characterised by	1
Tailored Surgical Management for Maxillary Sinus Fungus Ball‐Induced Nasolacrimal Duct Obstruction: A Case Series and Literature Review	1
Applications of Single‐Cell Sequencing in Airway Inflammatory Diseases: Progress and Perspectives	1
Differential characterization of volatile components and aroma sensory properties of different types of Hehong tea (Congou black tea)	1
Mathematical Modelling of In Vitro Cinnamaldehyde Controlled Release via Computational Fluid Dynamic	1
Release Characteristics of Fenugreek Polysaccharide‐Lemon Essential Oil Inclusion Compound and Its Application in Cigarette Flavouring	1
Osmanthus fragrance polyurethane/silkfibroin‐based double‐shellmicrocapsules for aromatic leather with sustained release fragrance	1
Discrimination Among New Vegetative Materials of Passiflora edulis Sims. From Canary Islands by Their Volatile Profile	0
The changes of carvacrol content and essential oil yield of Satureja khuzestanica Jamzad in response to different fertilizer sources	0
Evaluation of Yield, Chemical Composition and Antioxidant Capacity of the Essential Oil From Leaves and Fruits (Seed and Bark) of Virola sebifera Aubl. (Myristicaceae)	0
The Effect of Different Coagulants on Qualities of Soy Whey	0
Effect of glutathione and α‐tocopherol on coriander green fruits essential oil	0
Analysis of Volatile Substances Difference in Hazelnut Soy Sauce at Different Fermentation Stages Based on HS‐SMPE‐GC/MS	0
Aroma release regularities of Rosa damascena from Xuancheng via HS‐GC‐IMS and P&T‐GC–MS	0
Preparation and Performance Evaluation of Microgels Containing Resveratrol Nanoparticles	0
Characterisation of the Chemical Composition, Antibacterial Activity and Molecular Interactions of Salvia officinalis L. and Lavan	0
Key Flavanone Glucoside Associated With Sweet Taste of Hawk Tea	0
An Overview of Rosa x damascena : Cultivation, Production Methods, Applications, Challenges and Pr	0
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Synthesis and pyrolysis of various novel pyrrole ester fragrance precursors	0
Identification of Key Aroma Compounds in Cigar Mainstream Smoke and Investigation of the Electroencephalographic Responses: A Multidisciplinary Approach	0

Enhanced Growth and Essential Oil Profiling of Coriander ( Coriandrum sativum L.) CO	0
Analysis of volatile components in different broken rice by HS‐SPME/GC‐TOFMS	0
Characterisation of the Key Aroma Compounds in Black and Green Betel Nuts and Their Aroma Synergy	0
Simultaneous quantitative and qualitative analysis of three kinds of Jigucao related pharmaceuticals by ultra‐high performance liquid chromatography combined with chemometrics method	0
Study on the mechanism on synthesis of higher alcohols in Wickerhamomyces anomalus under ethanol stress	0
Optimisation of Essential Oil Extraction of Lindera neesiana From Supercritical Carbon Dioxide Fluid and Comparison to Steam and Simultaneous Distillation Extraction	0
Antioxidant and Cytotoxic Properties of Piper spp. Volatile Oils That Inhibit Pathogenic Microorganisms	0
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Metabolic Plasticity and Terpenoid Modulation in Zanthoxylum armatum Callus Cultures: Chemical Composition and Biotechnological Perspectives	0
The effect of propylene glycol addition on the flavour compounds retention of peppermint powders	0
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Chemical composition and biological activities of Jamaican Cannabis sativa essential oils as the plant matures	0
Understanding the Role of Shading on Quality and Quantity of Patchouli Essential Oil Through Changing Seasons in Subtropical Agroclimatic Zone	0
Can wine quality be predicted by small volatile compounds? A study based on performance of wine show entries and their volatile profiles	0
Mechanistic Insight Into the Release Kinetics of d‐Limonene From Electrosprayed Alyssum homolocarpum Seed Gum Nanoparticles at Simulated Mouth Conditions	0
The Impact of Different Manipulations of the Chorda Tympani Nerve on Taste in Endoscopic Ear Surgery	0
Pistacia lentiscus L. vegetable oil: Physicochemical quality, composition and antibacterial capacity	0
Decoding the Molecular Mechanism of Cellar Aroma Loss Between the Traditional and Modern Upper Steaming During the Strong‐Aroma Type Baijiu Brewing	0
Unveiling the Neurocognitive Impact of Food Aroma Molecules on Pleasantness Perception: Insights From EEG and Key Brain LFT Activation	0
A Short Glance at the Role of Olfactory Tubercle in Odour Processing	0
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Free Volatile Terpenoids in Ponkan Mandarin Pulp: Changes during Shelf Life and Pathways of Formation and Transformation	0
Differences in Key Storage Qualities and Flavours of Several Different Baked Hazelnuts	0
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Fixative effect of 2‐oxo‐2‐phenylacetates in fine fragrance and eau‐de‐toilette applications	0
Application of Multivariate Data Analysis Methods for Rapid Detection and Quantification of Adulterants in Lavender Essential Oil Using Infrared Spectroscopy	0
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Zinc‐mediated efficient and environmentally benign synthesis of salicylate esters	0
Analysis of volatile floral fragrance components of Camellia yuhsienensis Hu by HS‐SPME/GC–MS	0
Influence of Extraction Techniques on the Volatile Profile, Sensory Characteristics and Antioxidant Potential of Chinese Kushui Rose ( Rosa sertata  ×	0
Geographical Differences in Catimor Coffee Aroma: Comprehensive Volatile Analysis and Key Odour Identification by HS‐SPME‐GC‐TOF‐MS	0
Green Nanoemulsion Formulation of Citrus hystrix Essential Oil: Characterisation, Biological Poten	0
Isolation and identification of non‐Saccharomyces yeasts and their flavour characteristics while brewing Yinhong plum wine	0
MiR‐149‐5p in Tfh Cell‐Derived Exosomes Promotes B Cell Proliferation and Maturation Through the Wnt3a/Axin2 Axis in Allergic Rhinitis	0
Resveratrol Ameliorates Allergic Rhinitis by Activating SIRT1 to Disrupt the Mitochondrial ROS ‐In	0
Variability in the Content of Essential Oils and Selected Mycotoxins in Spices of the Apiaceae Family	0
Comparative Study of Chemical Composition and Biological Activities of the Essential Oils From Artemisia indica Willd and Artemisi	0
Preparation and Encapsulation Performance of Starch‐Based Hypercrosslinked Polymers for Dried Tangerine Peel Essential Oil	0
Aromatic potential, quality and antioxidant activity of saffron grown in Morocco	0
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Variability in Essential Oil Composition and Antioxidant Activity of Twelve Wild‐Growing Salvia Species From Türkiye	0
Exploring off‐flavour compounds in soy‐based meats: Mechanisms and removal methods	0
Integrated Volatile Profiling and Bioactivity Assessment of Laurus nobilis L. Essential Oil: A Foc	0
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Refinement of flavour substance intake estimates using probability of addition: A proposed method based on sales data	0
Exploring the Physicochemical, Antioxidant and Sensory Properties of the Flavoured Virgin Olive Oil With Chavir Extract During Storage	0
Identification and variation of specific volatile compounds during fruit development and postharvest stage in Japanese apricot (Prunus mume Sieb. et Zucc.) fruit	0
Preparation of tea tree oil nanoemulsion: Characterisation, antibacterial mechanism and evaluation of apoptosis	0
Constituents, Antioxidant and Antibacterial Abilities of Essential Oil of Dolichos lablab Flowers and Its Application as Food Preservative	0
Fabrication and Characterisation of Lime Essential Oil Nanoemulsion Using the Emulsion Inversion Point ( EIP ) Method	0
Aroma of citral repels mice and exerts antioxidant effects as a functional food	0
Identification and Comparative Analysis of Key Volatile Constituents in Soy Sauce, Coupled With Elucidation of Their Molecular Interactions With Olfactory Receptors Through Molecular Docking	0
Chemical Composition and Antibacterial Activity of Rosa villosa subsp. mollis R. Keller & Gams.,	0
Formulation Strategy of Cymbopogon spp. Essential Oils to Reduce Irritation of Cinnamomum Burmani Essentia	0
Key Aroma Analysis and Investigation of Microscopic Perception Mechanisms of Cigar Tobacco Leaves	0
Performance Characterisation and Application of Zein Microcapsules Loaded With Pyrazine Flavour	0
An Overview of 3‐Phenylpropyl Acetate: A Multifaceted Fragrance and Flavouring Compound	0
Solid acid HND‐26 as a novel catalyst: Green and sustainable alternatives towards synthesis of benzyl cinnamate	0
Studies on Key Aroma‐Active Compounds in Three Traditional Douchi by Sensory‐Directed Flavour Analysis	0
Comprehensive Utilisation of L‐Menthol Isomer: The Flavour Assessment of New Potential Spices Derived From D‐Menthol	0
Construction and application of exclusive flavour fingerprints from fragrant rice based on gas chromatography – ion mobility spectrometry (GC‐IMS)	0
GC – MS Characterisation, In Vitro Bioactivities, In Silico Molecular D	0
Unveiling Geographical Variation and Chemotypes of Cupressus torulosa Needle Essential Oil: A Novel Approach Using t‐SNE and HCA	0
Exploring Lyophilised Suillus granulatus Extracts as Natural Additives for Industrially Produced Functional Dehydrated Soups	0
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Improvement and Optimisation of Green Ultrasound‐Assisted Extraction for Sinapic Acid Content and Lipase Inhibition From Caucasian Whortleberry (Vaccinium arctostaphylos L.) by Box–Behnken Desi	0
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Advances in Preparation of Cyclodextrin‐Based Stimulus‐Responsive Carriers and Their Applications in Delivery of Functional Spices	0
Review of Approaches to Studying the Stability of Essential Oils and Development of a New Research Algorithm	0
Scent‐Derived Bioactivity of Myosotis sylvatica Flowers: GC – MS	0
Identification of characteristic volatiles of Zhenjiang aromatic vinegar using HS‐SPME‐GC/MS coupled with multivariate analysis	0
Study on the Improvement of Cognitive Impairment Induced by Scopolamine in Mice by Forsythia suspensa Essential Oil	0
Composition and Biological Activities of Essential Oil Isolated From a Himalayan High‐Altitude Aromatic Herb Artemisia brevifolia	0
Preparation, binding behaviours and thermal stability of inclusion complexes between (Z)‐jasmone and acyclic cucurbit[n]urils	0
Application of Nasal Septum Traction Combined With Continuous Suture in Septoplasty: Enhancing Surgical Efficacy and Olfactory Function	0
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Characterization of important odorants from Persian silk tree flowers, Albizia julibrissin	0
Exposure of Healthy Individuals to Pleasant Odours During Sleep: Effects on Odour Identification and Sleep Quality	0
Taste Function Versus Ultrastructure: Distinct Impacts of Inflammation and Surgery on the Chorda Tympani Nerve	0
Identification of volatile compounds contributing to pennycress aroma	0
Unmasking Scent Authenticity: A Comparative Analysis of Original Versus Fake Perfumes	0
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Chemical Composition Diversity and In Vitro Antifungal Activities of Essential Oils Derived From Cymbopogon citratus , Origanum ma	0
Exogenous ATP Functions in Alleviating the Decrease in Quality of Grape (Vitis vinifera L.) Fruits After Harvest	0
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Naturally Occurring Monoterpene Glycosides of Plant Origin	0
Thermal Release Behaviour of Six Aldehyde Flavours Under Heating Condition	0
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Study on the Pyrolysis Behaviour of Different Types of Tobacco and Their Pyrolytic Aroma Components Distribution Under Stepwise Heating Conditions	0
Preparation, characterization and properties of linalool and acyclic cucurbit[n]urils inclusion complexes	0
Characterisation of the Aroma‐Active Compounds of Essential Oil of Kezixiang by Different Extraction Processes Using GC  ×	0
Identification of aroma‐active components from cultivated agarwood ‘Qi‐Nan’ based on GC‐O‐MS combined with aroma extract dilution analysis	0
Comparison of potent odorants in high‐salt liquid‐state fermentation soy sauce before and after sterilization	0
Characterisation of the Sweet Taste of Three Furan Compounds in the Mainstream Smoke of Cigarettes From Anhui Province of China	0