Exposure-response Relationship and Chemical Characteristics of Atmospheric Odor Pollution from a Cigarette Factory by Weihua Yang, Weifang Li, Yan Zhang, Meng Han, Zengxiu Zhai, Huanwen Cui

Subjects: “…Odor exposure…”
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A comparative evaluation of the role of olfaction in attachment by Emma Cox, Courtney Collins-Pisano, Lane Montgomery, Jeffrey S. Katz

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Odor symptom management in patients with malignant wounds in Mali: the use of a cinnamon dressing by Charlotte Ngô, Fatoumata M Sidibe, Sophie Goossens, Dianeko Zenabou Tapa, Irène Kriegel, Abdramane A Kone, Moussa Bathily, Hamidou D Doumbia, Claire Rieux, Isabelle Fromantin

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Impact of utilization of oxygen scavenger on aroma quality of Longjing tea during storage at elevated temperature by Jiawei Wang, Yingxin Xu, Chang Xu, Hongying You, Tonghua Xie, Haowei Guo, Ping Chen, Qiang Chu, Shuying Gong, Fangyuan Fan

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Changes in taste and odor sensitivities during repeated bicycle ergometer exercises by Masataka Narukawa, Kensuke Nojiri, Rina Matsuda, Momo Murata, Seiji Sakate, Sachiko Kuga, Hidetoshi Ue

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Chemical signatures of social information in Barbary macaques by Brigitte M. Weiß, Claudia Birkemeyer, Marlen Kücklich, Anja Widdig

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Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage by Huimin Zhou, Bing Zhao, Shunliang Zhang, Qianrong Wu, Ning Zhu, Su Li, Xiaoqian Pan, Shouwei Wang, Xiaoling Qiao

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Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors by Tianyu Su, Yu Fu, Jingjie Tan, Mohammed Gagaoua, Kathrine H. Bak, Olugbenga P. Soladoye, Zhongquan Zhao, Yongju Zhao, Wei Wu

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Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage by Lirong Xu, Gangcheng Wu, Jianhua Huang, Hui Zhang, Qingzhe Jin, Xingguo Wang

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Differences in Aroma Quality of Different Types of Jinmudan Tea Made from Tea Leaves Harvested in Summer and Autumn by TANG Mengting, LIAO Xiansheng, WU Xianshou, WEI Mingxiu, ZHENG Yucheng, JIN Shan, ZHANG Jianming, YE Naixing

Subjects: “…jinmudan; different types of tea; summer and autumn tea; aroma quality; odor activity value…”
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Volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiation by Zhengnan Yan, Zhixin Li, Haokai Wang, Haijie Dou, Jinxiu Song, Fang Ji, Yanjie Yang, Duo Lin

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Origin and Development of Service Cynology in Modern Ukraine by V. S. Seliukov

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Not all verbal labels grease the wheels of odor categories by Yaxiong Cao, Asifa Majid, Norbert Vanek

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Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia by Thelma W. Sikombe, Anita R. Linnemann, Himoonga B. Moonga, Stefanie Quilitz, Sijmen E. Schoustra, Eddy J. Smid, Anna Alekseeva

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Irritation Assessment of Herbal Deodorant from Essential Oil of Pomelo (Citrus maxima) Peel on Rabbit Skin by Wisdawati Wisdawati, Selpida Handayani, Mamat Pratama

Subjects: “…body odor…”
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Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate by Xiaofeng ZENG, Mi YAN, Zhixing GE, Lunjiang GAO, Xumin YIN, Yuan DIAO, Sang SHANG, Shunde ZENG

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Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (<i>Camellia sinensis</i>) by GC×GC-O-MS and Chemometrics by Junaid Raza, Baosong Wang, Yue Duan, Huanlu Song, Ali Raza, Dongfeng Wang

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Altered olfactory responses in Fmr1 KO mice by Jan Tuma, Amtul-Noor Rana, Teena Philip, Jeong Ben Park, Hye Young Lee

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Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, ar... by Cong Lu, Yuyu Zhang, Ping Zhan, Peng Wang, Honglei Tian

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Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties by Rong Zhang, Chaochen Tang, Bingzhi Jiang, Xueying Mo, Zhangying Wang

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