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Molecules

Title:		Special Issue 'Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food'
Author(s):		Aprea E;
Address:		"Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige (TN), Italy. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all'Adige (TN), Italy"
Journal Title:		Molecules
Year:		2020
Volume:		20200821
Issue:		17
Page Number:		-
DOI:		10.3390/molecules25173811
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odour and aroma [...]"
Keywords:		Food Analysis/*methods Gas Chromatography-Mass Spectrometry Odorants/*analysis *Smell Solid Phase Microextraction Volatile Organic Compounds/*analysis Maillard reaction aroma profiling fermentation fingerprinting flavour food decay food processing gas chr;
Notes:		"MedlineAprea, Eugenio eng Editorial Switzerland 2020/08/23 Molecules. 2020 Aug 21; 25(17):3811. doi: 10.3390/molecules25173811"