Cn
Cn
> Solutions > Odor Analysis
01

English titleDetermination of Characteristic Aromatic Components in Xihu Longjing Tea by GC-MS and GC-Olfactometry

Chinese title基于气质联用 / 气相色谱 - 嗅觉测定技术的西湖龙井茶特征香气成分分析
02

English titleSeparation and identification of the aroma-active compounds of Yeast Extracts

Chinese title酵母抽提物香气活性化合物的分离与鉴定
03

English titleAnalysis of Volatile Compounds of Dictyophora echinovolvata

Chinese title棘托竹荪挥发性成分分析
04

English titleSupercritical CO2Fluid Extraction of Volatile Flavor Compounds from Oxidized Mutton Fat

Chinese title超临界 CO2 萃取氧化羊脂中的挥发性香味成分
05

English titleAnalysis of volatile components of Petite Arvine wine

Chinese title小达铭葡萄酒的挥发性成分
06

English titleKey meat flavour compounds formation mechanism in a glutathione–xylose Maillard reaction

Chinese title肉中的香精化合物的形成机制
07

English titleSynthesis and Odor Evaluation of Five New Sulfur-Containing Ester Flavor Compounds from 4-Ethyloctanoic Acid

Chinese title羊油酸中的五种含硫酯风味化合物
08

English titleAnalysis of Volatile Compounds of Essential Oil from Origanum vulgare L. by GC-MS and GC-O

Chinese title牛至精油挥发性成分的 GC-MS 与 GC-O 分析
09

English titleCharacterization of Novel Varietal Floral Hop Aromas by Headspace Solid Phase Microextraction and Gas Chromatography−Mass Spectrometry/Olfactometry

Chinese title新品种啤酒花的香气
10

English titleCharacterization of the volatiles and active components in ethanol extracts of fruits of Litsea cubeba (Lour.) by gas chromatography-mass spectrometry (GC-MS) and gas chromatography- olfactometry (GC-O)

Chinese title山苍子果实的乙醇提取挥发物和活性成分
11

English titleOdor-active compounds of Tahitian vanilla flavor

Chinese title大溪地香草的气味活性化合物

12

English titleEmerging Analytical Techniques for the Assessment of Aroma Relevant Sulfur Compounds in Coffe

Chinese title咖啡中的香气相关硫化合物