Chirality plays an important role in flavor research. This will be outlined using selected
examples from the key areas analysis, authenticity assessment, biogenesis, and odor …

The dominant aroma compounds in the breast skin and breast muscle of Beijing roasted
duck were investigated by gas chromatography–olfactometry–mass spectrometry (GC-O …

Wine aroma, which stems from complex perceptual and cognitive processes, is initially
driven by a multitude of naturally occurring volatile constituents. Its interpretation depends …

This study investigated the volatile composition and aromatic features of passion fruit wines
using a combination of gas chromatography–quadrupole mass spectrometry (GC-qMS), gas …

Volatile thiols give a unique flavor to foods and they have been extensively studied due to
their effects on sensory properties. The analytical assay of volatile thiols in food is hindered …

The volatile compounds in Jinhua ham samples after different aging times were
characterized using solvent-assisted flavor evaporation (SAFE), solid-phase microextraction …

Gas chromatography–mass spectrometry (GC–MS) coupled with the acceptance test, partial
least-squares regression (PLSR) analysis, validation experiment, and preference test was …

Sauvignon blanc grape samples (n= 21) from across a single Geographical Indication of
South Australia were analysed for thiol precursors and amino acids, and fermented in an …

Gas-phase bioproduction, in which immobilized biocatalysts are employed and chemical
reactions are performed in a gas phase, has attracted researchers' attention as a green …

This study was intended to characterize six types of commercial smoked chicken products in
China by using gas chromatography-mass spectrometry (GC-MS), odor-activity values …