Analysis of v olatile aroma components in Yu-lu by SPME and SDE;

Comparative studies on the aroma components of thefour traditional top teas;

Analysis of flavor components in volatile oil of Phyllostachys glauca leaves and its application in cigarettes flavoring;

In beverages and condiments,esters,organic acids,sugars and amino acids are the major flavor components.

The extraction of flavor components from tea leaves by using the supercritical fluid extraction(SCFE) was studied.

The components and changes in flavor compounds of Nanjing dry-cured duck during processing;

Components and changes in flavor compounds of water-boiled salted duck pre-and post-irradiation

The flavor compounds of wine were prepared by simultaneous distillation and extraction equipment (SDE).

The flavor source and its formation of half solid-state compound seasoning in Sichuan Cuisine

The form of precursors and flavor of beef are discussed, chemical classification of theflavor is introduced and some characteristic compounds in flavor substance of beef are emphatically approached.

Analysis of flavor components of pineapple fruit vinegar by gas chromatography-mass spectrometry

Analysis of volatile flavor components in pickled mustard tuber sauce

It is difficult to analyze beer flavor components by gas chromatograph since beer cannot be gasified totally.