β-Ionone is a natural plant volatile compound, and it is the 9, 10 and 9′, 10′ cleavage
product of β-carotene by the carotenoid cleavage dioxygenase. β-Ionone is widely …

Vegetables and fruits are necessary for human health, and traditional Chinese medicine that
uses plant materials can cure diseases. Thus, understanding the composition of plant matrix …

A direct extraction of volatile organic compounds (VOC) using HS-SPME method was
proposed. The identification and quantification of VOC of six dry-cured meat products were …

Flavor is one of the most important characteristics of smoked bacon, strongly affecting its
liking by consumers. The smoking process, lipid oxidation and proteolysis contribute to …

The aim of this work was to determine the characteristics of Istrian dry-cured ham by
instrumental methods and sensory analysis. The aroma-active compounds of Istrian dry …

The formation of key aroma compounds in roasted mutton during the traditional charcoal
process were investigated. The results indicated that the samples roasted for 0–15 min …

Simultaneous Distillation-Extraction (SDE) and headspace-solid phase microextraction (HS-
SPME) combined with GC-FID and GC-MS were used to analyze volatile compounds from …

Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive
compounds are discarded annually. Using this by-product to produce potentially healthy and …

Volatiles of a wild mandarin, Mangshanyegan (Citrus nobilis Lauriro), were characterized by
GC-MS, and their aroma active compounds were identified by aroma extract dilution …

The generation of aroma during processing of boneless dry‐cured hams is investigated by
evaluating neutral and acid lipases, phospholipase, lipoxygenase (LOX), thiobarbituric acid …