Tasting Temperature Curve

Region and Tree Species Research

Summarize differences in tree species distribution, growing environments, and raw material characteristics across major production regions.

Quality Identification Methods

Explain the identification approach across four dimensions: appearance, fat distribution, aroma layers, and combustion performance.

Fragrance Component Analysis

Overview of the basic workflow for aroma compound analysis and its application in grading.

Incense Culture Curation

Tracing the usage of agarwood in traditional incense practices and relevant historical records.

Accreditation of the Testing Center

Describe the scope of testing and report formats offered by the CMA-certified laboratory.

Interpretation of Group Standards

Interpret key points of published and implemented group standards related to agarwood.