Featured Application Authors are encouraged to provide a concise description of the specific
application or a potential application of the work. This section is not mandatory. Abstract …

Comprehensive 2D gas chromatography–time-of-flight mass spectrometry was combined
with descriptive sensory analysis to elucidate the specificity of strong-aroma type Baijiu …

Qu-aroma is of great significance for evaluation the quality of Daqu starter. This study aimed
to decode the Qu-aroma of medium-temperature Daqu (MT-Daqu) via “top-down” and …

The aim of this study was to understand the relationship between rheological, tribological
and sensory properties (n= 11 panellists) of hydrogels differing in hydrocolloid type …

Conventional descriptive analysis (DA) has been widely applied to describe the sensory
characteristics of products. An analysis of the scientific literature was performed to better …

Abstract 46 Streptococcus thermophilus strains, isolated from commercial starters cultures,
were studied. The aroma of the fermented milk by these strains was evaluated by …

Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a
total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled …

Four regulated deficit irrigation (RDI) regimes were applied to Cabernet Sauvignon grapes,
which were analyzed for phenolics and also made into wine over three consecutive growing …

Twenty-seven representative Hunan fuzhuan brick teas were collected to develop a
terminology lexicon and a quantitative descriptive analysis (QDA) method suitable for the …

The present study aimed to investigate the visual sensory profile of spicy tallow hot pot
seasoning (STHPS) and characterize its aroma by the molecular sensory method. The flavor …