Acrolein is a highly toxic agent that may promote the occurrence and development of various
diseases. Acrolein is pervasive in all kinds of foods, and dietary intake is one of the main …

In this review a new approach to the food aroma analysis using various instrumental
techniques is described. In the last decade extensive studies have been performed …

The aroma-active compounds in two apple ciders were identified using gas
chromatography− olfactometry (GC-O) and GC− mass spectrometry (MS) techniques. The …

The demand for functional foods and neutraceuticals is on the rise, leaving product
development companies racing to improve bioactive compound extraction methods-a key …

This aim of this work was to identify the odorant compounds responsible for the typical
sensory descriptors attributed to freshly distilled Cognac spirits, not matured in barrels …

Acetaldehyde is a volatile compound naturally found in alcoholic beverages, and it is
regarded as possibly being carcinogenic to humans (IARC Group 2B). Acetaldehyde formed …

Distilled liquors are important products, both culturally and economically. Chemically, as a
complex mixture, distilled liquor comprises various chemical compounds in addition to …

The aim of this work was to find differences in the volatile and phenolic profiles of the
traditional Romanian apple brandy pălinca aged with various species of wood chips. Seven …

Stir-fried pork slices are kinds of traditional pork processing products in China, which are
usually cooked at high temperature with different seasonings. Because of their special …

Spirit drinks are food products and represent a major outlet for the agricultural industry all
over the world. This outlet is largely the result of the flavour quality and reputation these …