Miotto, L. Using scents to connect to intangible heritage: Engaging the visitor olfactory dimension: Three museum exhibition case studies. 304-308. Institute of Electrical and Electronics Engineers Inc. https://doi.org/10.1109/VSMM.2016.7863208
Laura MiottoCultural heritages Data storage equipment Delivery device Design of experiences Display devices Exhibitions Integral element museums Odors Physical nature Subject matters Exhibition design intangible heritage Memory museum olfaction
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Huang, J., Liu, Y., Yang, W., Liu, Y., Zhang, Y., Huang, M., & Sun, B. (2018). Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value. Journal Of Agricultural And Food Chemistry, 66, 689-694. https://doi.org/10.1021/acs.jafc.7b04839 (Original work published jan)
Jia Huang Yuping Liu Wenxi Yang Yingqiao Liu Yu Zhang Mingquan Huang Baoguo SunAEDA Aroma active compounds Aroma extract dilution analysis Beijing douzhi Beverages Chemical analysis Chromatography Distillation Essential oils Finite difference method Flavor compounds Flavoring Agents Fragrances GC-O Gas chromatography-mass spectrometry Gas chromatography Gas chromatography olfactometries Gas chromatography-mass spectrometry Humans Mass spectrometry OAV Odorants Odors Olfactometry Plant extracts Simultaneous distillation extraction Smell Solvent-assisted flavor evaporations taste Vigna Volatile Organic Compounds Analysis aroma-active compounds beverage chemistry flavoring agent Fragrance human mass fragmentography odor Olfactometry quantitative analysis taste volatile organic compound
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