[1] 王中山, 赵静宜, 杨正军, 等. 制丝加工过程烟叶损耗监控模型的建立及应用[J]. 农产品加工(下半月), 2022(6): 76-78, 87.
[2] 李军, 李吉昌, 吴晓华, 等. 烟草废弃物利用研究[J]. 云南化工, 2010, 37(2): 44-49.
[3] 陈芊如, 孟娜, 马斯琦, 等.烟草废弃物资源综合利用研究进展[J]. 江西农业学报, 2024(36): 146-153.
[4] 朱垧榕, 陈飞龙, 赵伦旭, 等.废弃烟叶分段式提取制备特色烟用香料[J].香料香精化妆品, 2024(2): 94-98.
[5] LI Y C, ZHOU J T, XU W L, et al. Key aroma components in Lu’an guapian green tea with different aroma types from five tea tree varieties decoded by sensomics [J]. Food Bioscience, 2024, 61: 104551.
[6] DUNKEL A, HOFMANN T. Sensory-directed identification of beta-alanyl dipeptides as contributors to the thick-sour and white-meaty orosensation induced by chicken broth[J]. Journal of Agricultural and Food Chemistry, 2009, 57(21): 9867-9877.
[7] SONNTAG T, KUNERT C, DUNKEL A, et al. Sensory-guided identification of N-(1-methyl-4-oxoimidazolidin-2-ylidene)-alpha-amino acids as contributors to the thick-sour and mouth-drying orosensation of stewed beef juice[J]. Journal of Agricultural and Food Chemistry, 2010, 58(10): 6341-6350.
[8] LU Q, QIU C H, ZHU J S, et al. Elucidation of key fatty aroma compound contributing to the hepatopancreas of Eriocheir sinensis using sensomics approach by GC-IMS and GC–MS-O[J]. Food Chemistry, 2024, 455: 139904.
[9] JIANG L, SHEN S W, ZUO A T, et al. Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches[J]. Food Chemistry, 2024, 445: 138746.
[10] 杨鹏元, 洪广峰, 马宇平, 等. 焦麦芽烤甜香关键成分的确定及制备工艺优化[J]. 中国烟草科学, 2016, 37(5): 68-74.
[11] 迟广俊, 刘俊辉, 鲍峰玉, 等. 初烤烟叶提取物中酸味关键成分的感官导向分析[J]. 烟草科技, 2015, 48(12): 27-32.
[12] 张启东, 刘俊辉, 张文娟, 等. 初烤烟叶提取物中关键甜味成分的感官导向分析[J]. 烟草科技, 2016, 49(6): 58-64.
[13] 张启东, 刘俊辉, 柴国璧, 等. 主流烟气粒相物水溶性组分中烤甜香成分分析[J]. 烟草科技, 2014, 47(6): 54-59.
[14] 朱浩, 柴国璧, 迟广俊, 等. 卷烟主流烟气烟熏香成分的感官导向分析[J]. 烟草科技, 2017, 50(1): 41-49.
[15] 王丁众, 张启东, 刘俊辉, 等. 烟气苦味成分的感官导向鉴定和液相色谱-高分辨质谱分析[J]. 质谱学报, 2016, 37(5): 414-421.
[16] 国家烟草专卖局. 卷烟 中式卷烟风格感官评价方法: YC/T 497—2014[S]. 北京: 中国标准出版社, 2014.