%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