品种和产地对核桃油脂肪酸组成及含量的影响 "Effects of varieties and producing areas on fatty acid composition and content of walnut oil" by 时杨妮1，李鑫鑫1，马兆成1,2 SHI Yangni1, LI Xinxin1, MA Zhaocheng1,2

“…A total of 51 varieties of walnuts, Xiangling walnuts from 7 producing areas and Qingxiang walnuts from 5 producing areas were used as research objects，the composition and content of fatty acid in walnut oil were determined by gas chromatography-mass spectrometry (GC-MS), and correlation analysis, principal component analysis (PCA) and cluster analysis were carried out.The results showed that 51 varieties of walnut oils contained 13 kinds of fatty acids, and the total contents of linoleic acid, oleic acid, α-linolenic acid, palmitic acid and stearic acid were higher, and they accounted for about 99% of the total fatty acid content, the content of unsaturated fatty acid in walnut oil was as high as about 90%. …”
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Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea by Jian Ouyang, Ronggang Jiang, Huimin An, Xingchang Ou, Jing Wang, He Xie, Wenjie Fu, Jing Zhang, Hongyu Chen, Qi Liu, Juan Li, Haitao Wen, Ligui Xiong, Jian-an Huang, Zhonghua Liu

“…In this study, gas chromatography-olfactometry (GC-O) combined with aroma extraction dilution analysis detected 26 aroma-active compounds (ACCs), of which 20 ACCs were quantified as odorants of RCBT infusion. …”
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