2Engel K H. Chemical volatiles: an overview and sensory characterization of food [ M]ffTakeoka Compounds in Foods. Washington D C cal Society Publications, 2001:1 -5. G. Aroma Active American Chemi-.
3McGorrin R J. The significance of volatile sulfur com- pounds in food flavors : an overview [ M ]//Qian M. Vol- atile Sulfur Compounds in Food. Washington DC: American Chemical Society Publications, 2011 : 3 - 31.
4Wilkes J G, Conte E D, Kim Y, et al. Sample prepara- tion for the analysis of flavors and off-flavors in food [ J ]. Journal of Chromatography A, 2000, 880:3 -33.
5Stephan A, Backing M, Steinhart H. Novel analytical tools for food flavours [ J]. Food Research International, 2000, 33:199-209.
6Croissant A E, Watson D M, Drake M A. Application of sensory and instrumental volatile analyses to dairy prod- ucts [ J]. Annual Review of Food Science and Technolo- gy, 2011,2:395-421.
7d'Acampora Zellner B, Dugo P, Dugo G, et al. Flavors and odors [ M ] //Pico Y. Chemical Analysis of Food: Techniques and Applications. New York: Academic Press, 2012:599 - 663.
8Schieberle P, Hofmann T. Mapping the combinatorial code of food flavors by means of molecular sensory science approach [M ] //Jelen H. Food Flavors. Florida USA. CRC Press, 2012:413-438.
9Dufour J P. Food flavours: a cocktail of bioactive chemi- cals [J]. Chemistry in Australia, 2002,69(5) : 18 -21.
10McGorrin R J. Character impact compounds: Flavors and off-flavors in foods [ M ]//Marsili R. Flavor, Fragrance, and Odor Analysis. Oxford UK : Taylor & Francis, 2002 : 375 -413.