Analysis of volatile composition and key aroma compounds of different varieties of Osmanthus fragrans in Sichuan based on GC-MS combined with relative odor activity value

WEN Fuli , JIANG Xiaofeng, JIA Junjie, NIU Mansi, YANG Yang, HUANG Zhangjun, WANG Songtao

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (10) : 344-351.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (10) : 344-351. DOI: 10.13995/j.cnki.11-1802/ts.040368

Analysis of volatile composition and key aroma compounds of different varieties of Osmanthus fragrans in Sichuan based on GC-MS combined with relative odor activity value

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(10): 344-351 https://doi.org/10.13995/j.cnki.11-1802/ts.040368

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