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Identification of Four Kind Key Aroma Components of Wuyi Rock Tea Based on HS-SPME-GC-MS and OAV

• Authors : Qianlian CHEN; Shizhang LIU; Shiquan ZHAN

Subjects: wuyi rock tea; volatile substances; headspace-solid phase microextraction-gas chromatography-mass spectrometry (hs-spme-gc-ms)

• Source: Shipin gongye ke-ji, Vol 44, Iss 14, Pp 296-303 (2023)

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Effects of Different Pepper Powder Particle Sizes on Volatile Aromatic Compounds in Zanthoxylum Oil Based on GC-IMS, GC-MS, and OAV

• Authors : Lilan CHEN; Xinyi YANG; Mingfeng QIAO

Subjects: zanthoxylum oil; aromatic components; gc-ims

• Source: Shipin gongye ke-ji, Vol 44, Iss 8, Pp 301-310 (2023)

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Characterization and comparison of aroma profiles of orange pulp and peel by GC–MS/O, OAV, aroma recombination and omission tests.

• Authors : Xiao, Zuobing^1,2 (AUTHOR); He, Junbo¹ (AUTHOR); Niu, Yunwei¹ (AUTHOR)

Subjects: *ORANGE peel; *FOOD aroma; *FRUIT flavors & odors

• Source: European Food Research & Technology. Mar2023, Vol. 249 Issue 3, p619-630. 12p.

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Analysis of the Characteristic Aroma Components of Red Koji Wine Fermented by Biological Hypoglycemic Fermentation by Using GC-MS Combined with OAV.

• Authors : HUANG Jian-ming¹; HUANG Zu-xin² ; LI Xin²

• Source: Fujian Agricultural Science & Technology. 2023, Vol. 54 Issue 6, p73-77. 5p.

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OAV INTERNETNING TASNIFI: TAXLIL VA MUXOKAMA

• Authors : Madiyarov, Babur

Subjects: OAV internet tili; o'zbek internet manbalari; onlayn nashrlar

• Source: INTERNATIONAL CONFERENCE OF NATURAL AND SOCIAL-HUMANITARIAN SCIENCES, 1(7), 62-64, (2024-10-13)

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Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC–MS, AEDA, OAV, recombination-omission tests, and sensory evaluation

• Authors : Ruotong Nie; Chunjiang Zhang; Huan Liu

Subjects: Roasted chicken; SAFE; GC−O-MS

• Source: Food Chemistry: X, Vol 21, Iss , Pp 101167- (2024)

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Identification of Key Aroma Components in Fuliang Black Tea Based on HS-SPME-GC-MS and OAV

• Authors : Cuinan YUE; Dandan QIN; Wenjin LI

Subjects: fuliang congou black tea; aroma; gc-ms

• Source: Shipin gongye ke-ji, Vol 43, Iss 9, Pp 251-258 (2022)

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Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation

• Authors : Yaru Zheng; Chunhua Zhang; Dabing Ren

Subjects: ripened Pu-erh tea; flavor; mixed fermentation

• Source: Frontiers in Nutrition, Vol 10 (2023)

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UMUMIY O`RTA TA`LIM MAKTABI O`QUVCHILARINI MA`NAVIY-AXLOQIY TARBIYALASH MEXANIZMLARINI TAKOMILLASHTIRISHDA KUTUBXONALAR, TEATR VA OAV AHAMIYATI

• Authors : G. E., Abdixodirova; D. N., Aliyorov; S.F., Tojiyev

Subjects: qadriyat; kutubxona; OAV

• Source: PEDAGOG; Vol. 7 No. 2 (2024): PEDAGOG; 427-431

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KIBER MAKONDA OAV SO'Z ERIKINLIGINI TA'MINLASHNING XORIJIY DAVLATLAR TAJRIBASI

• Authors : Pirimova, Shoxista To'lqinovna

Subjects: Ommaviy axborot vositalari (OAV); huquq; so'z erkinligi

• Source: Oriental Renaissance: Innovative, educational, natural and social sciences, 4(21), 471-476, (2024-06-14)

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