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A study conducted by Jiangnan University in Jiangsu, China, examined the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage. The researchers found that serving temperature significantly affected the sensory attributes and volatile content of Huangjiu. They identified 22 key odorants that were influenced by serving temperature. The findings of this study provide valuable insights into the effects of serving temperature on the flavor perception of fermented alcoholic beverages. [Extracted from the article]