Flavor is an important attribute of food and a major factor that determines the acceptability of
food to consumers. Therefore, achieving a comprehensive and accurate analysis of food …

The human nose has been used as a detector in gas chromatography analysis to evaluate
odoriferous compounds related to aroma and quality of wine. Several olfactometric …

Chinese dry-cured hams have unique aroma characteristics appreciated by local
consumers. The volatile organic compounds (VOCs) of six selected Chinese dry-cured hams …

(GC× GC) method, surely it is the excitement engendered by a well-designed separation that
has captured the attention, fascinated, and sustained proponents and users throughout the …

The geographic origin of agri-food products contributes greatly to their quality and market
value. Here, we developed a robust method combining metabolomics and machine learning …

Due to marketing recommendations, white wines are often bottled in flint glass to improve
aesthetics and showcase wine color. Although this practice is known to cause a wine fault …

In this study, the changes in volatile organic compounds (VOCs) in Zhenyuan Daocai at
different storage durations were determined using electronic tongue (E-tongue), electronic …

Processing citrus fruits into juice generates large amounts of by-products, mainly pomaces.
This study aimed to perform a comprehensive analysis of the composition in phenolic …

To uncover the integral flavor characteristics and individual odor active compounds in tallow
derived from different beef fats: inguinal (IF), omental (OF), and perirenal fats (PF), we used …

Traditional flavor chemistry research usually makes use of targeted approaches by focusing
on the detection and quantification of key flavor active metabolites that are present in food …