[1] SONG Huanlu,LIU Jianbin. GC-O-MS technique and its applications in food flavor analysis[J].Food Research International,2018, 114: 187-198.
[2] SHANG Liang,LIU Chuanjun,TOMIURA Y,et al. Machine-learning-based olfactometer: Prediction of odor perception from physicochemical features of odorant molecules[J].Analytical Chemistry, 2017, 89(2): 11 999-12 005.
[3] BRATTOLI M,CISTERNINO E,DAMBRUOSO PR,et al. Gas chromatography analysis with olfactometric detection (GC-O) as a useful methodology for chemical characterization of odorous compounds[J].Sensors, 2013, 13(12): 16 759-16 800.
[4] 蒲丹丹,孙杰,孙宝国,等.SDE-GC-MS结合GC-O对比熟湖南腊肉和熟广东腊肉的挥发性风味成分[J].食品科学,2015,36(24):131-136.
[5] ZHANG Wei,LIU Xiaosheng,YANG Zhengmao,et al. Effect of soaking and temperature process on the volatile compounds in soymilk made by soymilk maker.[J].Journal of Food Science,2018, 55(4): 1 591-1 598.
[6] XU Xiaodong,XU Rui,JIA Qian,et al.Identification of dihydro-β-ionone as a key aroma compound in addition to C8 ketones and alcohols in Volvariella volvacea mushroom[J].Food Chemistry, 2019, 293: 333-339.
[7] FENG Shi,HUANG Mingyang,CRANE J H,et al. Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.)[J].Journal of Food and Drug Analysis, 2018, 26: 497-503.
[8] CHIN S T,MARRIOTT P J. Review of the role and methodology of high resolution approaches in aroma analysis[J]. Analytica Chimica Acta, 2015, 854: 1-12.
[9] BOSSE A K,FRAATZ M A,ZORN H. Formation of complex natural flavours by biotransformation of apple pomace with basidiomycetes[J]. Food Chemistry,2013,141: 2 952-2 959.
[10] 龙倩倩,林丽静,袁源,等. 基于HS-SPME-GC-O-MS的西番莲果汁香气成分分析方法[J]. 热带作物学报,2019,40(1):166-173.
[11] XU Minwei,JIN Zhao,LAN Yang,et al. HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours[J].Food Chemistry, 2019, 280: 83-95.
[12] SONG N E,LEE J Y,LEE Y Y,et al. Comparison of headspace-SPME and SPME-Arrow-GC-MS methods for the determination of volatile compounds in Korean salt-fermented fish sauce[J].Applied Biological Chemistry, 2019,62(1): 16.
[13] ZIEGLER M,SCHMARR H G. Comparison of solid-phase micro-extraction using classical fibers versus mini-arrows applying multiple headspace extraction and various agitation techniques[J].Chromatographia2019,82(2):635-640.
[14] ZHAO Pengtao,GAO Jinxin,QIAN M,et al. Characterization of the key aroma compounds in chinese syrah wine by gas chromatography-olfactometry-mass spectrometry and aroma reconstitution studies[J].Molecules, 2017, 22: undefined.
[15] ZHOU Qin,QIAN Yanping, QIAN M C. Analysis of volatile phenols in alcoholic beverage by ethylene glycolpolydim ethycol-polydim ethylsiloxane based stir bar sorptive extraction and gas chromatography-mass spectrometry[J]. Journal of Chromatography A,2015,1 390:22-27.
[16] 顾赛麒,吴娜,张晶晶,等. MMSE-GC-O结合OAV法鉴定蒸制崇明地区中华绒螯蟹中关键气味物质[J].食品安全质量检测学报,2014,5(3):877-888.
[17] 陈燕, 李小惠, 张丹,等. 不同萃取方式结合GC-MS对本格烧酒中风味物质的分析[J].食品工业科技, 2016,37(12):60-66;70.
[18] LU Qi,LIU FANG fang,BAO Jianqiang. Volatile components of American silver carp analyzed by electronic nose and MMSE-GC-MS-O[J].Journal of Food Biochemistry, 2019,43(11):e13 006.
[19] 杨平, 尤梦晨, 刘少敏,等. 3种顶空萃取法比较并鉴定沙琪玛中关键气味活性化合物[J]. 食品科学, 2018(1):265-272.
[20] ZHAO Dongrui,SHI Dongmei,SUN Jinyuan,et al. Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation.[J].Food Research International, 2018, 105: 616-627.
[21] SHEIBANI E,DUNCAN S E,KUHN D D,et al. SDE and SPME Analysis of flavor compounds in Jin Xuan Oolong Tea[J]. Journal of Food Science, 2016, 81(2): C348-C358.
[22] ALIM A,SONG H,LIU Y,et al. Flavour-active compounds in thermally treated yeast extracts[J]. Journal of the Science of Food and Agriculture,2018, 98(10): 3 774-3 783.
[23] YANG Ping,SONG Huanlu,WANG Lijin,et al. Characterization of key aroma-active compounds in black garlic by sensory-directed flavor analysis[J]. Journal of Agricultural and Food Chemistry, 2019, 67(28): 7 926-7 934.
[24] 胡丽香,王丽金,宋焕禄,等. GC-O-MS法对比脐橙果酒和脐橙蒸馏白酒的香气活性成分[J].酿酒科技,2019(3):115-121.
[25] SANDNER D,KRINGS U,BERGER R G. Volatiles from Cinnamomum cassia buds[J].Zeitschrift fuer Naturforschung, C, 2018, 73(1-2): 67-75.
[26] ZHU Jiancai,CHEN Feng,WANG Lingying,et al. Comparison of aroma-active volatiles in oolong tea infusions using GC-Olfactometry, GC-FPD, and GC-MS[J].Journal of Agricultural and Food Chemistry, 2015, 63: 7 499-7 510.
[27] 沙莎. 白酒中挥发性含硫化合物及其风味贡献研究[D].无锡:江南大学,2017.
[28] SCHOENAUER S,SCHIEBERLE P. Screening for novel mercaptans in 26 fruits and 20 wines using a thiol-selective isolation procedure in combination with three detection methods[J].Journal of Agricultural and Food Chemistry, 2019, 67(16): 4 553-4 559.
[29] CORRAL S,LEITNER E,SIEGMUND B,et al. Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation[J].Food Chemistry, 2016, 190: 657-664.
[30] CHIN S T,EYRES G T,MARRIOTT P J. Application of integrated comprehensive/multidimensional gas chromatography with mass spectrometry and olfactometry for aroma analysis in wine and coffee.[J].Food Chemistry, 2015, 185: 355-361.
[31] 肖雪,吴惠勤,陈啸天,等. 全二维气相色谱在食品风味化学成分分析中的应用[J].分析测试学报,2019,38(1):122-128.
[32] 周茜,周胜银,王红,等. 全二维气相色谱飞行时间质谱在酒类分析中的应用综述[J].现代食品,2018(9):150-153.
[33] STEINGASS C,CARLE R,SCHMARR HG. Ripening-dependent metabolic changes in the volatiles of pineapple (Ananas comosus (L.) Merr.) fruit: I. Characterization of pineapple aroma compounds by comprehensive two-dimensional gas chromatography-mass spectrometry[J].Analytical and Bioanalytical Chemistry, 2015, 407(9): 2 591-2 608.
[34] CAPOBIANGO M,MASTELLO R B,CHIN S T,et al. Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection[J].Journal of Chromatography A, 2015, 1 388: 227-235.
[35] REGLITZ K,STEINHAUS M. Quantitation of 4-methyl-4-sulfanylpentan-2-one (4MSP) in hops by a stable isotope dilution assay in combination with GC×GC-TOF MS: Method development and application to study the influence of variety, provenance, harvest year, and processing on 4MSP concentrations[J].Journal of Agricultural and Food Chemistry,2017, 65(11): 2 364-2 372.
[36] ZHOU Zhilei,LIU Shuangping,KONG Xiangwei,et al. Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry[J].Journal of Chromatography A, 2017, 1 487: 218-226.
[37] 陈芝飞,蔡莉莉,郝辉,等.香气活力值在食品关键香气成分表征中的应用研究进展[J].食品科学,2018,39(19):329-335.
[38] 陈光静,郑炯,丁涌波,等. 顶空-固相微萃取-气相色谱-质谱联用结合嗅闻法分析异味薏米的异味成分[J].食品与发酵工业,2018,44(1):230-237.
[39] ZHANG Yu,LIU Yuping,YANG Wenxi,et al. Characterization of potent aroma compounds in preserved egg yolk by gas chromatography-olfactometry, quantitative measurements, and odor activity value[J].Journal of Agricultural and Food Chemistry, 2018, 66(24): 6 132-6 141.
[40] XIAO Zuobing,SHANG Yi,CHEN Feng,et al. Characterisation of aroma profiles of commercial sufus by odour activity value, gas chromatography-olfactometry, aroma recombination and omission studies.[J].Natural Product Research, 2015, 29(21): 2 007-2 012.
[41] LIU Huan,WANG Zhenyu,ZHANG Dequan,et al. Characterization of key aroma compounds in beijing roasted duck by gas chromatography-olfactometry-mass spectrometry, odor-activity values, and aroma-recombination experiments[J]. Journal of Agricultural and Food Chemistry, 2019, 67: 5 847-5 856.
[42] LUBES G,GOODARZI M. Analysis of volatile compounds by advanced analytical techniques and multivariate chemometrics[J].Chemical Reviews, 2017, 117(9): 6 399-6 422.
[43] NIU Yunwei,WANG Pinpin,XIAO Zuobing,et al. Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC-MS, GC-O, odor threshold and sensory analysis: An insight at the molecular level[J].Food Chemistry, 2019, 275: 143-153.
[44] XIAO Zuobing,CHEN Jiaying,NIU Yunwei,et al. Characterization of the key odorants of fennel essential oils of different regions using GC-MS and GCGC--O combined with partial least squares regression[J].Journal of Chromatography B, 2017, 1 063: 226-234.
