Characterization of Volatile Compounds of Rosa roxburghii Tratt by Gas Chromatography-Olfactometry, Quantitative Measurements, Odor Activity Value, and Aroma Intensity - Niu, Yunwei; Wang, Ruolin; Xiao, Zuobing; Sun, Xiaoxin; Wang, Pinpin; Zhu, Jiancai; Cao, Xueying (Molecules (Basel, Switzerland), 2021)
Keywords: Acids; characteristic compounds; Chromatography; Food; Fruits; GC–MS–O; key note; odor threshold; Odors; omission tests; Rosa roxburghii tratt; China