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

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Identification and aroma characteristics of various tea types produced from ‘Yiluxiang’ and ‘Yelaixiang’ tea varieties by YOU Xiaomei, LI Xinlei, CHEN Zhihui, KONG Xiangrui, SHAN Ruiyang, CHEN Changsong

Subjects: “…high aroma…”
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Tea aroma formation by Chi-Tang Ho, Xin Zheng, Shiming Li

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Characterization of the volatile compounds in tea (Camellia sinensis L.) flowers during blooming by Xiangyang Guo, Xiangyang Guo, Xiangyang Guo, Lulu Wang, Xiuting Huang, Qiying Zhou, Qiying Zhou

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Breeding for Heat Tolerant Aromatic Rice Varieties and Identification of Novel QTL Regions Associated with Heat Tolerance During Reproductive Phase by QTL-Seq by Surangkana Chimthai, Sulaiman Cheabu, Wanchana Aesomnuk, Siriphat Ruengphayak, Siwaret Arikit, Apichart Vanavichit, Chanate Malumpong

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Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer by Cesar I. Mejia-Llontop, Carlos E. Tirado-Rodríguez, Alanis Acosta-Baca, Maylee Aguayo-Flores, Manuel Ascate-Pasos, Carmen Ayala-Jara, Gilbert Rodriguez, Eudes Villanueva, Elza Aguirre

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Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions by Xiang Zhu, Di Wu, Lin Zhao, Chenggang Wen, Cao Yong, Qixin Kan

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Dynamics of linalool and its derivatives enantiomers in Camellia sinensis var. Assamica “Hainan dayezhong” by Ying Zhou, Junjie Tian, Hainuo Hong, Yang Gao, Yunchuan He, Zeng-Rong Zhu

Subjects: “…Tea aroma…”
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Conformación de un panel de jueces en entrenamiento para el análisis sensorial de licores de cacao obtenidos de diferentes modelos de siembra by Lucas Fernando Quintana-Fuentes, Salomón Gómez-Castelblanco, Alberto García-Jerez, Nubia Consuelo Martínez-Guerrero

Subjects: “…aroma…”
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Aroma Analysis of Table Grape Berries Based on Electronic Nose Detection by Shengyang Niu, Xuewei Liu, Meiling Lin, Xiucai Fan, Ying Zhang, Lei Sun, Chonghuai Liu, Jianfu Jiang

Subjects: “…aroma…”
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Effect of Storage and Processing Methods on the Aroma of Edible Flowers: A Review (Chinese and English versions) by LIANG Zi-jian, YANG Jing-wen, FANG Zhong-xiang

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Effect of Sun-exposure before Moisture-yellowing on the Aroma of Yellow Tea by Xinying CHEN, Junran QI, Lixia ZHANG

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Complexation with pre-formed “empty” V-type starch for encapsulation of aroma compounds by Jingyi Zhou, Lingyan Kong

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Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea by Weisu Tian, Jiao Feng, Jinyuan Wang, Hongzheng Lin, Qianlian Chen, Jiayun Zhuang, Guanjun Pan, Jiake Zhao, Lirong Tang, Zhilong Hao

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Allelic diversity of the <i>FaOMT</i> gene (mesifurane biosynthesis) in promising strawberry cultivars and selected forms developed at the I.V. Michurin Federal Science Center by A. S. Lyzhin, I. V. Luk’yanchuk

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Comparative Analysis of Different Drying Methods on Strawberry Aroma Compounds via Multi-Criteria Decision-Making Techniques by Nurten Cengiz, Aslı Abdulvahitoğlu, Adnan Abdulvahitoğlu

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Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition by Ruifang Mi, Xi Chen, Suyue Xiong, Biao Qi, Jiapeng Li, Xiaoling Qiao, Wenhua Chen, Chao Qu, Shouwei Wang

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Effect of cooking processes on tilapia aroma and potential umami perception by Danni Zhang, Charfedinne Ayed, Ian D. Fisk, Yuan Liu

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Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods by Na Liu, Likang Qin, Jihong Pan, Song Miao

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Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits by Ruihua Ren, Miaomiao Wang, Lijian Zhang, Fuxian Ren, Bowei Yang, Huangzhao Chen, Zhenwen Zhang, Qingqing Zeng

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