%0 Journal Article %K AEDA %K Aroma active compounds %K Aroma extract dilution analysis %K Beijing douzhi %K Beverages %K Chemical analysis %K Chromatography %K Distillation %K Essential oils %K Finite difference method %K Flavor compounds %K Flavoring Agents %K Fragrances %K GC-O %K Gas Chromatography-Mass Spectrometry %K Gas chromatography %K Gas chromatography olfactometries %K Gas chromatography-mass spectrometry %K Humans %K Mass spectrometry %K OAV %K Odorants %K Odors %K Olfactometry %K Plant extracts %K Simultaneous distillation extraction %K Smell %K Solvent-assisted flavor evaporations %K Taste %K Vigna %K Volatile Organic Compounds %K Analysis %K aroma-active compounds %K beverage %K chemistry %K flavoring agent %K Fragrance %K human %K mass fragmentography %K odor %K olfactometry %K quantitative analysis %K taste %K volatile organic compound %B Journal of Agricultural And Food Chemistry %D 2018 %G English %P 689-694 %R 10.1021/acs.jafc.7b04839 %T Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value %U https://www.scopus.com/inward/record.uri?eid=2-s2.0-85041130330&doi=10.1021%2facs.jafc.7b04839&partnerID=40&md5=49c53dbdeef3fcfdf7d8e2cec03da09e %V 66 %8 jan