Analysis of Volatile Components and Key Aroma Components in Dianhong Congou Black Tea Produced by Variable Temperature Fermentation by WANG Yanyan, LIU Zhiwei, YAN Huiting, LU Jianwei, HE Yamei, GAO Jun, BAI Bing, LU Liping

Subjects: “…variable temperature fermentation process; dianhong congou black tea; odor activity value; orthogonal partial least squares-discriminant analysis…”
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Discrimination of Selected Cold-Pressed and Refined Oils by Untargeted Profiling of Phase Transition Curves of Differential Scanning Calorimetry by Mahbuba Islam, Montowska Magdalena, Fornal Emilia, Tomaszewska-Gras Jolanta

Subjects: “…orthogonal partial least squares-discriminant analysis…”
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Optimization of HS-SPME-GC-MS for the Characterization of Key Volatile Compounds in Lentinus edodes at Different Maturity Stages by HOU Zhenshan, XU Heran, XIA Rongrong, LI Yunting, WANG Yafei, PAN Song, XIN Guang

Subjects: “…lentinus edodes; maturity stage; aroma; volatile compounds; headspace solid-phase microextraction; gas chromatography-mass spectrometry; partial least squares discriminant analysis…”
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Aroma profiling of long shelf-life yoghurt from milk with varying acidity: Insights from sensory evaluation and instrumental analysis by Jia Wang, Dongjie Zhang, Jie Li, Tingting Zou, Rong Wen, Yaqiong Hou, Huanlu Song, Hongliang Li, Hairan Ma, Jiao Shi

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