【序号】：1
【作者】：Andrea Burdack-Freitag and Peter Schieberle*
【题名】：Changes in the Key Odorants of Italian Hazelnuts (Coryllus avellana L. Var. Tonda

Romana) Induced by Roasting
【期刊】：J. Agric. Food Chem., 2010
【年、卷、期、起止页码】：58 (10), pp 6351-6359
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf100692k

【序号】：2
【作者】：Tomislav Sostaric, Mary C. Boyce,* and Evadne E. Spickett
【题名】：Analysis of the Volatile Components in Vanilla Extracts and Flavorings by Solid-Phase

Microextraction and Gas Chromatography
【期刊】：J. Agric. Food Chem., 2000
【年、卷、期、起止页码】： 48 (12), pp 5802-5807
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf000515%2B?prevSearch=%255BTitle%253A

%2Bvanilla%255D&searchHistoryKey=

【序号】：3
【作者】：Bernd Schwarz and Thomas Hofmann*
【题名】：Identification of Novel Orosensory Active Molecules in Cured Vanilla Beans (Vanilla planifolia)
【期刊】：J. Agric. Food Chem., 2009
【年、卷、期、起止页码】： 57 (9), pp 3729-3737
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf900086m?prevSearch=%255BTitle%253A%2Bvanilla%255D&searchHistoryKey=

【序号】：4
【作者】：Pascal Chatonnet,*↑ Isabelle Cutzach,‡ Monique Pons,§ and Denis Dubourdieu§
【题名】：Monitoring Toasting Intensity of Barrels by Chromatographic Analysis of Volatile Compounds from Toasted Oak Wood
【期刊】：J. Agric. Food Chem., 1999
【年、卷、期、起止页码】：  47 (10), pp 4310-4318
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf981234t

【序号】：5
【作者】：Y. J. Cha,↑ H. Kim,↑ and K. R. Cadwallader*
【题名】：Aroma-Active Compounds in Kimchi during Fermentation
【期刊】：J. Agric. Food Chem., 19989
【年、卷、期、起止页码】：  46 (5), pp 1944-1953
【全文链接】：http://pubs.acs.org/doi/abs/10.1021/jf9706991?prevSearch=%255BTitle%253A%2Bkimchi%255D&searchHistoryKey=