Yellow serofluid is a by-product during Luzhou style liquor production,which contains a large proportion of flavor components such as acid,ester,alcohol,aldehyde.

They play the following roles in liquor: eliminating bitterness and reducing acerbity, making flavor and improving taste, stabilizing aroma and softening liquor body, prolonging and enriching the taste, and increasing the total acidity of liquor body, and improving liquor quality.

Pervaporation is a one-membrane separation technology being widely considered as an ideal alternative for naturalfood flavors' recovery.

Discussed the flavor that can be used in meat flavorings.

The suggestions on the development of flavour additives for flour were presented.

The flavour of components of capsium were analyzed by CC/MS.

Physiology,Genetics and Manipulation of Flower Fragrance;

Genetic Analysis and Mapping by SSR Marker for Fragrance Gene in Rice Yuefeng B;

Research advance of the aroma of rice and its use in Hybrid rice breeding with aromatic and soft;

Formation of Aroma Volatiles in Strawberry Fruit and Aroma Breeding;

Reviewed the compounds contributing to aroma and the chemical reactions by which meat aroma was formed.

A preliminary study on scent inheritance of cytoplasmic male sterile line Luxiang 90A in rice;

To hybrid Minghui 63 of strong restore ability and high combining ability as female parent and Yunnan soft rice Dianlong 201 as male parent,the scent soft rice restore Wenhu 206 with qing scent,strong restore ability,high combining ability,disease resistance and high adaptability is selected.