Food Chem

Effects of phytase/ethanol treatment on aroma characteristics of rapeseed protein isolates

Discrimination of toxigenic and non-toxigenic Aspergillus flavus in wheat based on nanocomposite colorimetric sensor array

Deep eutectic solvents based in situ isolation technique for extractive deterpenation of essential oils

Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology

Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis

Microbial interactions and dynamic changes of volatile flavor compounds during the fermentation of traditional kombucha

Identification and biotransformation analysis of volatile markers during the early stage of Salmonella contamination in chicken

"GC-MS, GC-O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing"

Elucidating the effect of different processing methods on the sensory quality of chestnuts based on multi-scale molecular sensory science

Characterization of odor properties of human milk: Effect of inter-individual nutrient differences on key odor-active compounds and odor attributes

Aroma characteristics of flaxseed milk via GC-MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties

Comparative study on key odorants of Jiujiang Fenggang Huangjiu and their succession regularities during aging using sensory-directed flavor analysis

Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing

Potential use of grape and wine polysaccharide extracts as fining agents to modulate the volatile composition of Viura wines

Study of the post-harvest processes of the peruvian chuncho cocoa using multivariate and multi-block analysis

Volatile/semi-volatile metabolites profiling in living vegetables via a novel covalent triazine framework based solid-phase microextraction fiber coupled with GC-QTOF-MS

Volatile profile of quinoa and lentil flour under fungal fermentation and drying

Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum

Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration

"Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion"

GC-MS-Olfactometric characterization of key odorants in rainbow trout by the application of aroma extract dilution analysis: Understanding locational and seasonal effects

Dynamic changes and formation of key contributing odorants with amino acids and reducing sugars as precursors in shiitake mushrooms during hot air drying

"Comparative analysis of sugar, acid, and volatile compounds in CPPU-treated and honeybee-pollinated melon fruits during different developmental stages"

The odor deterioration of tilapia (Oreochromis mossambicus) fillets during cold storage revealed by LC-MS based metabolomics and HS-SPME-GC-MS analysis

Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis

Heritage and modern wheat varieties discrimination by volatiles profiling. Is it a matter of flavor?

Colour and pigment in raw ground meat incorporated crushed garlic during the refrigerated storage: Their relationship to lipolytic and volatilomic changes

Advances in microbial analysis: Based on volatile organic compounds of microorganisms in food

GC-MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea

"Coffee bean processing: Emerging methods and their effects on chemical, biological and sensory properties"

Improving the flavor of tilapia fish head soup by adding lipid oxidation products and cysteine

Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source

Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis

The multi-faceted food odorant 4-methylphenol selectively activates evolutionary conserved receptor OR9Q2

Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix

Flavor characteristics of peeled walnut kernels under two-steps roasting processes

Detection and prediction of Botrytis cinerea infection levels in wine grapes using volatile analysis

Effect of cooking methods on metabolites of deep purple-fleshed sweetpotato

"Evaluation of bioactive compounds, volatile compounds, drying process kinetics and selected physical properties of vacuum impregnation celery dried by different methods"

Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina

Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC-MS

Identification of predominant aroma components of dried pea protein concentrates and isolates

Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing

Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis

Effects of brewing water on the volatile composition of tea infusions

"Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC x GC-O-TOF-MS, and GC-IMS"

Metabolite analysis and sensory evaluation reveal the effect of roasting on the characteristic flavor of large-leaf yellow tea

"Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale)"

"Glucosinolates or erucic acid, which one contributes more to volatile flavor of fragrant rapeseed oil?"

Effect of beta-glucosidase on the aroma of liquid-fermented black tea juice as an ingredient for tea-based beverages

"Dynamics of quality attributes, flavor compounds, and microbial communities during multi-driven-levels chili fermentation: Interactions between the metabolome and microbiome"

Detection of wheat toxigenic Aspergillus flavus based on nano-composite colorimetric sensing technology

Characteristic aroma improvement mechanisms of heat-sterilized bayberry juice regulated by exogenous polyphenols

Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation

Characterization and discrimination of volatile organic compounds and lipid profiles of truffles under different treatments by UHPLC-QE Orbitrap/MS/MS and P&T-GC-MS

Balanced extraction of volatile and semi-volatile compounds by dynamic linked position unity solid-phase microextraction

Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches

"Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica)"

"Assessment of the impact of unmalted cereals, hops, and yeast strains on volatolomic and olfactory profiles of Blanche craft beers: A chemometric approach"

"Determination of bound volatiles in blueberries, raspberries, and grapes with an optimized protocol and a validated SPME-GC/MS method"

Application of untargeted volatile profiling to investigate the fate of aroma compounds during wine oral processing

Effects of different drying temperatures on the profile and sources of flavor in semi-dried golden pompano (Trachinotus ovatus)

Exploring volatile aroma and non-volatile bioactive compounds diversity in wild populations of rosemary (Salvia rosmarinus Schleid.)

"Authenticating teas using multielement signatures, strontium isotope ratios, and volatile compound profiling"

Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods

Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GCxGC-MS and non-targeted metabolomics analyses

Aroma improvement of dealcoholized Merlot red wine using edible flowers

Characterization of effector protein Hap determining meat spoilage process from meat-borne Aeromonas salmonicida

"Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC x GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics"

Formation of aroma characteristics driven by volatile components during long-term storage of An tea

The effect of BVOCs produced by Lysinibacillus fusiformis and LED irradiation on pigment metabolism in stored broccoli

"Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines"

Development of rapid and non-destructive electric nose (E-nose) system for shelf life evaluation of different edible seeds

Characteristics of changes in volatile organic compounds and microbial communities during the storage of pickles

Black truffle aroma transfer kinetics to food matrices

Insights on the binding mechanism between specified aldehydes and flaxseed protein using multispectral image and molecular docking

Integrated volatilomic profiles and chemometrics provide new insights into the spatial distribution and aroma differences of volatile compounds in seven Toona sinensis cultivars

"Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds"

Deep exploration of lipid oxidation into flavor compounds: A density functional theory study on (E)-2-decenal thermal oxidative reaction

Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis

"Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies"

"Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis"

Comparative analysis of volatile aromatic compounds from a wide range of pear (PyrusL.) germplasm resources based on HS-SPME with GC-MS

Aroma enhancement of blueberry wine by postharvest partial dehydration of blueberries

Comparison of potent odorants in raw and cooked mildly salted large yellow croaker using odor-active value calculation and omission test: Understanding the role of cooking method

Detection and classification of volatile compounds emitted by three fungi-infected citrus fruit using gas chromatography-mass spectrometry

Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.)

Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC-MS

"Biosynthesis, behavior and fate of volatile organic sulfide in Lentinus edodes (Berk.) upon hot-air drying treatment"

Characterization of key aroma-active compounds in blue honeysuckle (Lonicera caerulea L.) berries by sensory-directed analysis

"Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality"

"Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing"

"Applications, challenges and prospects of bionic nose in rapid perception of volatile organic compounds of food"

Identification of aroma active compounds in walnut oil by monolithic material adsorption extraction of RSC18 combined with gas chromatography-olfactory-mass spectrometry

Detection of volatile organic compounds in adulterated tea using Fourier transform infrared spectroscopy and Proton-transfer-reaction mass spectrometry

Extrusion production of textured soybean protein: The effect of energy input on structure and volatile beany flavor substances

"Investigation on the interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu by Feller Additive Model, Odor Activity Value and Partition Coefficient"

"Identification, quantitation and organoleptic contributions of furan compounds in brandy"

Highly sensitive and selective Sb(2)WO(6) microspheres in detecting VOC biomarkers in cooked rice: Experimental and density functional theory study

"E-eye, flash GC E-nose and HS-GC-MS combined with chemometrics to identify the adulterants and geographical origins of Ziziphi Spinosae Semen"

Acetobacter sp. improves the undesirable odors of fermented noni (Morinda citrifolia L.) juice

Dynamic changes of quality and flavor characterization of Zhejiang rosy vinegar during fermentation and aging based on untargeted metabolomics

Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis

Rapid discrimination of the identity of infant formula by triple-channel models

A comparative study on flavor trapping techniques from the viewpoint of odorants of hot-pressed rapeseed oil

Improving flavor of summer Keemun black tea by solid-state fermentation using Cordyceps militaris revealed by LC/MS-based metabolomics and GC/MS analysis

Characterization of potent odorants causing meaty odor reduction in thermal process flavorings with beef-like odor by the sensomics approach

Characterization of the key odorants of ripe Capparis spinosa L. fruit and changes in concentrations after storage by means of molecular sensory science

Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: Aroma profile change and binding mechanism

"Pulped natural/honey robusta coffee fermentation metabolites, physico-chemical and sensory profiles"

Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses

Selected-ion flow-tube mass spectrometry for the identification of volatile spoilage markers for fresh pork packaged under modified atmospheres

Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps

Reducing the background interference of liquid-liquid extraction method during Baijiu aroma analysis

Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach

Sensory relevance of seven aroma compounds involved in unintended but potentially fraudulent aromatization of wine due to aroma carryover

Unraveling the role of germination days on the aroma variations of roasted barley malts via gas chromatography-mass spectrometry based untargeted and targeted flavoromics

Unravelling dynamic changes in non-volatile and volatile metabolites of pulses during soaking: An integrated metabolomics approach

Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucao and Melipona scutellaris Latrelle/urucu

"Tracing the origin of Taiping Houkui green tea using (1)H NMR and HS-SPME-GC-MS chemical fingerprints, data fusion and chemometrics"

Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and kinetic modelling

A review of recent compound-specific isotope analysis studies applied to food authentication

Rapid identification of artificial fragrant rice based on volatile organic compounds: From PTR-MS to FTIR

A study of flavor variations during the flaxseed roasting procedure by developed real-time SPME GC-MS coupled with chemometrics

"Selenium speciation and volatile flavor compound profiles in the edible flowers, stems, and leaves of selenium-hyperaccumulating vegetable Cardamine violifolia"

Ultrasound and microwave techniques for assisting ageing on lees of red wines

"Organic cultivation induced regulation in yield formation, grain quality attributes, and volatile organic compounds of fragrant rice"

Volatomics of 'Cabernet Sauvignon' grapes and wines under the fan training system revealed the nexus of microclimate and volatile compounds

UV-B application during the aeration process improves the aroma characteristics of oolong tea

Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection

Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein

Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu

"Quantitative studies, taste recombination, and omission experiments on the key taste compounds in Chinese and Japanese soy sauce"

Volatile metabolomics and chemometric study provide insight into the formation of the characteristic cultivar aroma of Hemerocallis

Systematical construction of rice flavor types based on HS-SPME-GC-MS and sensory evaluation

Volatolomic approach by HS-SPME/GC-MS and chemometric evaluations for the discrimination of X-ray irradiated mozzarella cheese

Insight into the evolution of aroma compounds during thermal processing of surimi gel from silver carp (Hypophthalmichthys molitrix)

Application of near-infrared spectroscopy/artificial neural network to quantify glycosylated norisoprenoids in Tannat grapes

Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation

Discrimination of rice varieties using smartphone-based colorimetric sensor arrays and gas chromatography techniques

Comparative aroma and nutrients profiling in six edible versus nonedible cruciferous vegetables using MS based metabolomics

Mass spectrometry-based electronic nose to authenticate 100% Italian durum wheat pasta and characterization of volatile compounds

"Flavoromic determination of lactones in cheddar cheese by GC-MS-olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis"

Freeze-thaw cycles characterize varietal aroma of Vidal blanc grape during late harvest by shaping self-assembled microeukaryotic communities

Black tea aroma formation during the fermentation period

Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors

Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates

gc-ims-tools - A new Python package for chemometric analysis of GC-IMS data

Could environmental effect overcome genetic? A chemometric study on wheat volatiles fingerprint

Antimicrobial properties and volatile profile of bread and biscuits melanoidins

Identification of volatile compounds correlated with consumer acceptability of strawberry preserves: Untargeted GC-MS analysis

"Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS"

Assessment of fresh Alpinia galanga (A. galanga) drying techniques for the chemical composition of essential oil and its antioxidant and biological activity

Imaging human serum albumin behavior in process of PVOCs transportation in vivo: Spectroscopy analysis insight

"Essential and non-essential elements, and volatile organic compounds for the discrimination of twenty-three sweet cherry cultivars from Fundao, Portugal"

Fingerprints and changes analysis of volatile compounds in fresh-cut yam during yellowing process by using HS-GC-IMS

"Dynamic correlations between major enzymatic activities, physicochemical properties and targeted volatile compounds in naturally fermented plain sufu during production"

Enhanced stability and controlled release of menthol using a beta-cyclodextrin metal-organic framework

Changes in volatile flavor of yak meat during oxidation based on multi-omics

"Effect of three milling processes (cyclone-, bead- and stone-millings) on the quality of matcha: Physical properties, taste and aroma"

Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics

Hydrogen bonds and hydrophobicity with mucin and alpha-amylase induced honey aroma in Feng-flavor Baijiu during 16 years aging

Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation

Authentication of extra virgin Argan oil by selected-ion flow-tube mass-spectrometry fingerprinting and chemometrics

"Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties"

"Effect of different genotypes on the fruit volatile profiles, flavonoid composition and antioxidant activities of chilli peppers"

Influence of curing on the metabolite profile of water-boiled salted duck

"Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose"

Effects of temporary rearing with organic selenium on the muscle flavor and texture properties of largemouth bass (Micropterus salmonides)

Identification of characteristic volatiles and metabolomic pathway during pork storage using HS-SPME-GC/MS coupled with multivariate analysis

Influence of thermal processing on flavor and sensory profile of sturgeon meat

"A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics"

Detection of the microbial diversity and flavour components of northeastern Chinese soybean paste during storage

"Effects of high hydrostatic pressure (HHP) and storage temperature on bacterial counts, color change, fatty acids and non-volatile taste active compounds of oysters (Crassostrea ariakensis)"

Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC

Characterization of aroma active volatile components in roasted mullet roe

Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince

Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture

Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)

Effect of glucose oxidase treatment on the aroma qualities and release of cooked off-odor components from heat-treated Hami melon juice

"Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying"

Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis

Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography-olfactometry and Olfactoscan

Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles

Influence of different types of LEDs lights on the formation of volatile sulfur compounds in white and rose wines

Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compounds by saliva and oral cells

Characterization of cheesy odor formed during fermentation of soy drink with Agrocybe aegerita

Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils

Identification of potential odorant markers to monitor the aroma formation in kilned specialty malts

"Identification by volatolomics of hydrocarbon, oxygenated, sulfur and aromatic markers of livestock exposure to alpha-hexabromocyclododecane"

Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification

Effect of blend oil on the volatile aroma profile and storage quality of garlic paste

Automatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics

Identification of volatile biomarkers for high-throughput sensing of soft rot and Pythium leak diseases in stored potatoes

A non-destructive sampling method for food authentication using gas chromatography coupled to mass spectrometry or ion mobility spectrometry

Aromatic profiles and enantiomeric distributions of chiral odorants in baked green teas with different picking tenderness

The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds

Exploring multiple-cumulative trapping solid-phase microextraction coupled to gas chromatography-mass spectrometry for quality and authenticity assessment of olive oil

"Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics"

Effects of combined carnosine and ultra-high pressure on the inhibition of fishy off-odor of snakehead fillets and the possible mechanism

Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach

"Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments"

A flavoromics strategy for the differentiation of different types of Baijiu according to the non-volatile organic acids

Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco 'Chachiensis' and Camellia sinensis 'Fudingdabai'

Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods

Evaluation of microalgae diets on flavor characteristics of Pacific oysters (Crassostrea gigas) during fattening

Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking

Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time

Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process

Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine

Carbonyl flavor compound-targeted colorimetric sensor array based on silver nitrate and o-phenylenediamine derivatives for the discrimination of Chinese Baijiu

Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis

Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus x Acipenser schrencki)

"Flesh flavor of red swamp crayfish (Procambarus clarkii Girard, 1852) processing by GS-IMS and electronic tongue is changed by dietary animal and plant protein"

"Flavor characteristics of peanut butter pretreated by radio frequency heating, explosion puffing, microwave, and oven heating"

Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association

"Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC x GC-TOFMS"

Investigation of volatile thiol contributions to rapeseed oil by odor active value measurement and perceptual interactions

Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)

Characterization of the aroma compounds of Millet Huangjiu at different fermentation stages

Headspace GC/MS and fast GC e-nose combined with chemometric analysis to identify the varieties and geographical origins of ginger (Zingiber officinale Roscoe)

Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste

Identification of volatile sulfur-containing compounds and the precursor of dimethyl sulfide in cold-pressed rapeseed oil by GC-SCD and UPLC-MS/MS

"Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics"

Free versus droplet-bound aroma compounds in sparkling beverages

Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines

Detection of odor difference between human milk and infant formula by sensory-directed analysis

"Comparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study"

Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics

"Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments"

Comprehensive identification of molecular profiles related to sensory and nutritional changes in Mongolian cheese during storage by untargeted metabolomics coupled with quantification of free amino acids

Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC x GC-O-MS

A comparative HS-SPME/GC-MS-based metabolomics approach for discriminating selected japonica rice varieties from different regions of China in raw and cooked form

Impact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level

"Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria"

Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients

A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat

Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology

Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging

Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model

Quantitatively unravelling the effect of altitude of cultivation on the volatiles fingerprint of wheat by a chemometric approach

Volatiles profile of 'Blanche' wheat craft beer as affected by wheat origin: A chemometric study

Uncovering aroma boundary compositions of barley malts by untargeted and targeted flavoromics with HS-SPME-GC-MS/olfactometry

Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea

"Potential valorisation of baobab (Adansonia digitata) seeds as a coffee substitute: Insights and comparisons on the effect of roasting on quality, sensory profiles, and characterisation of volatile aroma compounds by HS-SPME/GC-MS"

"Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation"

"The roles of different photoselective nets in the targeted regulation of metabolite accumulation, wine aroma and sensory profiles in warm viticulture regions"

Physicochemical parameters combined flash GC e-nose and artificial neural network for quality and volatile characterization of vinegar with different brewing techniques

Revealing the profound meaning of pan-firing of oolong tea - A decisive point in odor fate

Targeted and untargeted metabolomic analyses and biological activity of Tibetan tea

Production and characterization of a new distilled beverage from green coffee seed residue

Volatile fingerprint of food products with untargeted SIFT-MS data coupled with mixOmics methods for profile discrimination: Application case on cheese

"Optimization and validation of a SPME-GC/MS method for the determination of volatile compounds, including enantiomeric analysis, in northern highbush blueberries (Vaccinium corymbosum L.)"

Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges

Volatile profiles of commercial vetch prepared via different processing methods

Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis

Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach

What a difference a gas makes: Effect of foaming on dynamic aroma release and perception of a model dairy matrix

Sensomics-assisted flavor decoding of coarse cereal Huangjiu

The stress-induced metabolites changes in the flavor formation of oolong tea during enzymatic-catalyzed process: A case study of Zhangping Shuixian tea

Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention

"Unraveling the difference in aroma characteristics of Huangjiu from Shaoxing region fermented with different brewing water, using descriptive sensory analysis, comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry and multivariate data analysis"

Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS) method for oral aroma compounds monitoring of Baijiu

Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus

Research on interaction regularities and mechanisms between lactic acid and aroma compounds of Baijiu

Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis

Volatile compounds of five types of unifloral honey in Northwest China: Correlation with aroma and floral origin based on HS-SPME/GC-MS combined with chemometrics

Training grapevines generates a metabolomic signature of wine

"Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China"

Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread

"Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile"

"Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits"

"Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MS(E)"

"Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC-MS"

Investigating the impact of regionality on the sensorial and chemical aging characteristics of Pinot noir grown throughout the U.S. West coast

In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota

Detailed chemical composition of Cabernet Sauvignon wines aged in French oak barrels coopered with three different stave bending techniques

Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality: A case study using dill (Anethum graveolens)

"The famous Turkish rose essential oil: Characterization and authenticity monitoring by FTIR, Raman and GC-MS techniques combined with chemometrics"

"Metabolomic fingerprinting of volatile organic compounds for the geographical discrimination of rice samples from China, Vietnam and India"

Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas

Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway

"Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods"

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

"Effects of 'nine steaming nine sun-drying' on proximate composition, oil properties and volatile compounds of black sesame seeds"

Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis

A comparison of the physicochemical properties of chestnut and highland honey: The case of Senoz Valley in the Rize province of Turkey

"Combined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blanc"

Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation

"Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples"

"Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce"

Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes

Multicriteria decision making for evergreen problems in food science by sum of ranking differences

Impact of UV-C treatment and thermal pasteurization of grape must on sensory characteristics and volatiles of must and resulting wines

Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods

Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers

Aroma profiles of green tea made with fresh tea leaves plucked in summer

Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC-MS and GC-IMS

Effect of the roasting degree on flavor quality of large-leaf yellow tea

Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies

Microwave pretreatment of camellia (Camellia oleifera Abel.) seeds: Effect on oil flavor

Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars

"Characterization of blue cheese volatiles using fingerprinting, self-organizing maps, and entropy-based feature selection"

"Encapsulation of menthol into cyclodextrin metal-organic frameworks: Preparation, structure characterization and evaluation of complexing capacity"

Molecular structures of nonvolatile components in the Haihong fruit wine and their free radical scavenging effect

Identification of the main aroma compounds in Chinese local chicken high-quality meat

Exploring the volatile metabolome of conventional and organic walnut oils by solid-phase microextraction and analysis by GC-MS combined with chemometrics

"Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?"

Characterization of the aromatic profile of purple passion fruit (Passiflora edulis Sims) during ripening by HS-SPME-GC/MS and RNA sequencing

"Effect of foliar application of fulvic acid antitranspirant on sugar accumulation, phenolic profiles and aroma qualities of Cabernet Sauvignon and Riesling grapes and wines"

"Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis"

Association of enriched metabolites profile with the corresponding volatile characteristics induced by rice yellowing process

Key aroma-active compounds in brown sugar and their influence on sweetness

Effect of dielectric barrier discharge cold plasma treatments on flavor fingerprints of brown rice

Influence of cooking conditions on the migration of silicone oligomers from silicone rubber baking molds to food simulants

Carbohydrates as targeting compounds to produce infusions resembling espresso coffee brews using quality by design approach

Environmental salinity and dietary lipid nutrition strategy: Effects on flesh quality of the marine euryhaline crab Scylla paramamosain

Insights into profiling of volatile ester and LOX-pathway related gene families accompanying post-harvest ripening of 'Nanguo' pears

Methyl jasmonate pretreatment improves aroma quality of cold-stored 'Nanguo' pears by promoting ester biosynthesis

Aroma release during wine consumption: Factors and analytical approaches

Novel edible coating based on shellac and tannic acid for prolonging postharvest shelf life and improving overall quality of mango

Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material

Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages

Genetic dissection of aroma biosynthesis in melon and its relationship with climacteric ripening

Changes in volatile compounds of grape pomace distillate (Italian grappa) during one-year ageing in oak and cherry barrels

Characterization and differentiation of seaweeds on the basis of their volatile composition

Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry

Enzymatic hydrolysis and auto-isomerization during beta-glucosidase treatment improve the aroma of instant white tea infusion

Herbicide reduction through the use of weedmat undervine treatment and the lack of impact on the aromatic profile and volatile composition of Malbec wines

Importance of profile of volatile and off-odors compounds from different recycled polypropylene used for food applications

Isolation and identification of putative precursors of the volatile sulfur compounds and their inhibition methods in heat-sterilized melon juices

"Effect of roasting temperature and time on volatile compounds, total polyphenols, total flavonoids, and lignan of omija (Schisandra chinensis Baillon) fruit extract"

Modelling flavour formation in roasted malt substrates under controlled conditions of time and temperature

Fruit quality and volatile compound composition of processing tomato as affected by fertilisation practices and arbuscular mycorrhizal fungi application

Antioxidant and enzyme-inhibitory activity of peppermint extracts and essential oils obtained by conventional and emerging extraction techniques

"Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum"

"Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction"

"Corinthian currants finishing side-stream: Chemical characterization, volatilome, and valorisation through wine and baker's yeast production-technoeconomic evaluation"

Enhanced flavor strength of broth prepared from chicken following short-term frozen storage

Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees

Application of volatile and spectral profiling together with multimode data fusion strategy for the discrimination of preserved eggs

Aroma and catechin profile and in vitro antioxidant activity of green tea infusion as affected by submerged fermentation with Wolfiporia cocos (Fu Ling)

Description of the volatile fraction of Erica honey from the northwest of the Iberian Peninsula

Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study

"Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC-MS, OAV, and multivariate analysis"

Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles

Discrimination of Malaysian stingless bee honey from different entomological origins based on physicochemical properties and volatile compound profiles using chemometrics and machine learning

"Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu"

Characterisation of the chocolate aroma in roast jackfruit seeds

An effective chromatographic fingerprinting workflow based on comprehensive two-dimensional gas chromatography - Mass spectrometry to establish volatiles patterns discriminative of spoiled hazelnuts (Corylus avellana L.)

Aroma characterization of regional Cascade and Chinook hops (Humulus lupulus L.)

Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation

Changes in volatiles and aroma profile of andaliman (Zanthoxylum acanthopodium DC.) upon various drying techniques

Identification of characteristic aroma components of butter from Chinese butter hotpot seasoning

"Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment"

Antioxidant activities and volatile compounds in longan (Dimocarpus longan Lour.) wine produced by incorporating longan seeds

Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans

High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds

Endophytic bacteria promote the quality of Lyophyllum decastes by improving non-volatile taste components of mycelia

Influence of harvest maturity on the aroma quality of two celery (Apium graveolens) genotypes

Characterization of volatile compounds in differently coloured Chenopodium quinoa seeds before and after cooking by headspace-gas chromatography-ion mobility spectrometry

Multivariate optimization of dual-sorbent dynamic headspace extraction of volatiles in wine analysis

Effects of kefir grains from different origins on proteolysis and volatile profile of goat milk kefir

Characterization and comparative study of the key odorants in Caoyuanwang mild-flavor style Baijiu using gas chromatography-olfactometry and sensory approaches

Evaluation of physicochemical properties of Qinling Apis cerana honey and the antimicrobial activity of the extract against Salmonella Typhimurium LT(2) in vitro and in vivo

"Development and comprehensive HS-SPME/GC-MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var. capitata L.) volatile components"

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

Characterization of benzenemethanethiol in sesame-flavour baijiu by high-performance liquid chromatography-mass spectrometry and sensory science

Effect of mechanical vibration on postharvest quality and volatile compounds of blueberry fruit

Characterizing volatile metabolites in raw Pu'er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach

Comprehensive investigation on volatile and non-volatile metabolites in broccoli juices fermented by animal- and plant-derived Pediococcus pentosaceus

"Formation of amino acid-derived volatile compounds in dry-cured mackerel (Scomberomorus niphonius): Metabolic pathways involving microorganisms, precursors, and intermediates"

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

Determination of microbial diversities and aroma characteristics of Beitang shrimp paste

Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability

Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and beta-ionone on taste perception of black tea infusions

Modulation of aroma release of instant coffees through microparticles of roasted coffee oil

Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale

Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches

Discovery of a specific volatile substance from rice grain and its application in controlling stored-grain pests

Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study

"Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC x GC-qMS)"

"Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests"

Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach

Use of non-volatile compounds for the classification of specialty and traditional Brazilian coffees using principal component analysis

Spotlight on release mechanisms of volatile thiols in beverages

VOCs profile of Colletotrichum spp. as a potential tool for quality control of acai pulp

Wheat classification according to its origin by an implemented volatile organic compounds analysis

"Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, 'foxy' aromas, organic acids, sugars and antioxidant capacity"

Overall quality evolution of extra virgin olive oil exposed to light for 10 months in different containers

Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes

Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste

Pre-fermentative maceration with SO(2) enhanced the must aromatic composition

Study on the diversity of non-Saccharomyces yeasts in Chinese wine regions and their potential in improving wine aroma by beta-glucosidase activity analyses

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

An unattended HS-SPME-GC-MS/MS combined with a novel sample preparation strategy for the reliable quantitation of C8 volatiles in mushrooms: A sample preparation strategy to fully control the volatile emission

Regulated deficit irrigation strategies affect the terpene accumulation in Gewurztraminer (Vitis vinifera L.) grapes grown in the Okanagan Valley

Volatile compounds sorption during the aging of Chinese Liquor (Baijiu) using Pottery Powder

Vintage analysis of Chinese Baijiu by GC and (1)H NMR combined with multivariable analysis

Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxii

Quantitative analysis of colony number in mouldy wheat based on near infrared spectroscopy combined with colorimetric sensor

Volatile organic compounds gas sensor based on quartz crystal microbalance for fruit freshness detection: A review

Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters?

Revealing dynamic changes of the volatile profile of food samples using PTR-MS

Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing

"Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats"

Physiological and oral parameters contribute prediction of retronasal aroma release in an elderly cohort

Using power ultrasound to release glycosidically bound volatiles from orange juice: A new method

Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme

Phytochemical characterization of some sumac (Rhus coriaria L.) genotypes from southern part of turkey

Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash

Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates

Screening of volatile decay markers of minced pork by headspace-solid phase microextraction-gas chromatography-mass spectrometry and chemometrics

Potential valorization of Cornelian cherry (Cornus mas L.) stones: Roasting and extraction of bioactive and volatile compounds

Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing

Roasting process shaping the chemical profile of roasted green tea and the association with aroma features

Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)

Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea

Characterization of key aroma compounds in aged garlic extract

Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms

Beer volatile fingerprinting at different brewing steps

"Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions"

Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers

Multi-platform metabolomic approach to discriminate ripening markers of black truffles (Tuber melanosporum)

Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME-GC-MS

Investigations into the production of volatile compounds in Korla fragrant pears (Pyrus sinkiangensis Yu)

Dynamic characteristics of dough during the fermentation process of Chinese steamed bread

"Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein"

"Comparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit"

Effect of supercritical CO(2) plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince

Effect of baking on the flavor stability of green tea beverages

"Chemometrics based GC-MS aroma profiling for revealing freshness, origin and roasting indices in saffron spice and its adulteration"

Accelerating aroma formation of raw soy sauce using low intensity sonication

"Chemical composition, sensory properties and bioactivities of Castanopsis lamontii buds and mature leaves"

Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit

Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution

Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system

"Aroma-active compounds, sensory profile, and phenolic composition of Fondillon"

Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage

Determination of tea polyphenols in green tea by homemade color sensitive sensor combined with multivariate analysis

A high-throughput platform for interpretation of metabolite profile data from pepper (Capsicum) fruits of 13 phenotypes associated with different fruit maturity states

"Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage"

The impact of ventilation during postharvest ripening on the development of flavour compounds and sensory quality of mangoes (Mangifera indica L.) cv. Kent

Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs

Increased glycosidase activities improved the production of wine varietal odorants in mixed fermentation of P. fermentans and high antagonistic S. cerevisiae

Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine

The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing

Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst

Influence of cultivar and technological conditions on the volatile profile of virgin pistachio oils

Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study

Characteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains

New propositions about coffee wet processing: Chemical and sensory perspectives

Cocoa smoky off-flavor: Chemical characterization and objective evaluation for quality control

Characterization of the key odorants contributing to retronasal olfaction during bread consumption

Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry

Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars

Comparative analysis of volatile compounds in thirty nine melon cultivars by headspace solid-phase microextraction and gas chromatography-mass spectrometry

Effective extraction of fluorescent brightener 52 from foods by in situ formation of hydrophobic deep eutectic solvent

GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods

New insights into the impacts of huangjiu compontents on intoxication

Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol

"Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals"

Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis

Age-dependent characterization of volatile organic compounds and age discrimination in Chinese rice wine using an untargeted GC/MS-based metabolomic approach

"Novel unfiltered beer-based marinades to improve the nutritional quality, safety, and sensory perception of grilled ruminant meats"

Multi-target optimization of solid phase microextraction to analyse key flavour compounds in wort and beer

Dynamics of microbial community and changes of metabolites during production of type Iota sourdough steamed bread made by retarded sponge-dough method

"Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations"

Evolution of volatile compounds during the development of Muscat grape 'Shine Muscat' (Vitis labrusca?ª+x?ª+V. vinifera)

Effect of Na(2)CO(3) on quality and volatile compounds of steamed bread fermented with yeast or sourdough

Metabolites analysis for cold-resistant yeast (Wickerhamomyces anomalus) strains own antioxidant activity on cold stored fish mince

"Multistarter fermentation of glutinous rice with Fu brick tea: Effects on microbial, chemical, and volatile compositions"

"Effects of fermentation with Lactobacillus plantarum NCU137 on nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed"

Novel experimental approach to study aroma release upon reconstitution of instant coffee products

Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference

Aroma enhancement of instant green tea infusion using beta-glucosidase and beta-xylosidase

Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry

Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi

Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing

"Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes"

Some clues about the changes in wine aroma composition associated to the maturation of 'neutral' grapes

"Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour"

Volatilome study of the feijoa fruit [Acca sellowiana (O. Berg) Burret.] with headspace solid phase microextraction and gas chromatography coupled with mass spectrometry

Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rubea and BRS Cora

Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree

Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions

Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis

"Quality evaluation of table grapes during storage by using (1)H NMR, LC-HRMS, MS-eNose and multivariate statistical analysis"

Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models

"Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities"

Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa

Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine

Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis

Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS)

Sensory approach and chiral analysis for determination of odour active compounds from feijoa (Acca sellowiana)

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

"Primary evaluation of nine volatile N-nitrosamines in raw red meat from Tianjin, China, by HS-SPME-GC-MS"

Volatile biomarkers for early-stage detection of insect-infested brown rice: Isopentenols and polysulfides

Solid state fermentation by Fomitopsis pinicola improves physicochemical and functional properties of wheat bran and the bran-containing products

Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FID

"Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits"

"Essential oils of basil chemotypes: Major compounds, binary mixtures, and antioxidant activity"

Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines

"Minor constituents of essential oils and aromatic extracts. Oximes derived from natural flavor and fragrance raw materials - Sensory evaluation, spectral and gas chromatographic characteristics"

Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality

Influence of gene regulation on rice quality: Impact of storage temperature and humidity on flavor profile

Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees

Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness

Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood

Discrimination of geographical origin of oranges (Citrus sinensis L. Osbeck) by mass spectrometry-based electronic nose and characterization of volatile compounds

Dynamic changes in norisoprenoids and phenylalanine-derived volatiles in off-vine Vidal blanc grape during late harvest

Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds

Aroma formation and dynamic changes during white tea processing

Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis

Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach

Effect of milling and long-term storage on volatiles of black rice (Oryza sativa L.) determined by headspace solid-phase microextraction with gas chromatography-mass spectrometry

Bimetallic-based food sensors for meat spoilage: Effects of the accepting metallic unit in Fe(II)CNM(A) (M(A)?ª+=?ª+Pt(II) or Au(I)) on device selectivity and sensitivity

Effect of phosphorus application rate on Mentha spicata L. grown in deep flow technique (DFT)

Development of a headspace solid-phase microextraction gas chromatography mass spectrometry method for the quantification of volatiles associated with lipid oxidation in whole milk powder using response surface methodology

Assessment of vine-shoots in a model wines as enological additives

Exploring the impacts of postharvest processing on the aroma formation of coffee beans - A review

"Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS"

Ohmic heating for processing of whey-raspberry flavored beverage

Light-induced reactions of methionine and riboflavin in model wine: Effects of hydrolysable tannins and sulfur dioxide

Influence of the harvest date on berry compositions and wine profiles of Vitis vinifera L. cv. 'Cabernet Sauvignon' under a semiarid continental climate over two consecutive years

Chemical characterization of aromas in beer and their effect on consumers liking

Early discrimination and growth tracking of Aspergillus spp. contamination in rice kernels using electronic nose

Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea

Edible larvae and pupae of honey bee (Apis mellifera): Odor and nutritional characterization as a function of diet

"Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine"

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

High throughput quantitative volatile profiling of melons with silicone rod extraction - thermal desorption - GC-MS for plant breeding line selection

Impact of drying process on chemical composition and key aroma components of Arabica coffee

"Influence of the storage temperature on volatile emission, carotenoid content and chilling injury development in Star Ruby red grapefruit"

Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution

Metabolomic studies of volatiles from tomatoes grown in net-house and open-field conditions

Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products

Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer

Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean

Ethanol treatment improves the sensory quality of cherry tomatoes stored at room temperature

Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin

Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivars

Interactions between rice amylose and aroma compounds and their effect on rice fragrance release

Oenological potential of extracts from winery and cooperage by-products in combination with colloidal silver as natural substitutes to sulphur dioxide

Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices

Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system

Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content

Investigation into the removal of glucosinolates and volatiles from anthocyanin-rich extracts of red cabbage

"Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC-MS, GC-O, odor threshold and sensory analysis: An insight at the molecular level"

Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice

"Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties"

Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems

Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting

Characterization of chemical compounds susceptible to be extracted from cork by the wine using GC-MS and (1)H NMR metabolomic approaches

"Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread"

Alcohol acyltransferase gene and ester precursors differentiate composition of volatile esters in three interspecific hybrids of Vitis labrusca?ª+x?ª+V. Vinifera during berry development period

Improvement of sea fennel (Crithmum maritimum L.) nutritional value through iodine biofortification in a hydroponic floating system

Impact of mepanipyrim and tetraconazole in Mencia wines on the biosynthesis of volatile compounds during the winemaking process

"Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds"

"Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread"

Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection

Application of iron oxide nanoparticles @ polydopamine-nisin composites to the inactivation of Alicyclobacillus acidoterrestris in apple juice

Authentication of key aroma compounds in apple using stable isotope approach

Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol

Effects of natural ingredients on the shelf life of chicken seasoning

Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model

"HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours"

Determination of volatile compounds and their sensory impact in a biopolymer based on polylactic acid (PLA) and polyester

Assessment fertigation effects on chemical composition of Vitis vinifera L. cv. Albarino

The formation pattern of off-flavor compounds induced by water migration during the storage of sea cucumber peptide powders (SCPPs)

Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation

Identification of dihydro-beta-ionone as a key aroma compound in addition to C8 ketones and alcohols in Volvariella volvacea mushroom

Effects of smoking process on the aroma characteristics and sensory qualities of dried longan

Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques

"Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine"

Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening

Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry

"Assessment of beta-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China"

Biomarkers-based classification between green teas and decaffeinated green teas using gas chromatography mass spectrometer coupled with in-tube extraction (ITEX)

"Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices"

A comparison of electronic nose and gas chromatography-mass spectrometry on discrimination and prediction of ochratoxin A content in Aspergillus carbonarius cultured grape-based medium

Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat

Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems

"Large scale preparation, stress analysis, and storage of headspace volatile condensates from Jasminum sambac flowers"

PTR-QiToF-MS and HSI for the characterization of fermented cocoa beans from different origins

"Relationship between fruit density and quality parameters, levels of sugars, organic acids, bioactive compounds and volatiles of two nectarine cultivars, at harvest and after ripening"

Sorption kinetic of aroma compounds by edible bio-based films from marine-by product macromolecules: Effect of relative humidity conditions

Yeast cells in double layer calcium alginate-chitosan microcapsules for sparkling wine production

"Reduction of off-flavours and the impact on the functionalities of lentil protein isolate by acetone, ethanol, and isopropanol treatments"

Use of egg yolk phospholipids to generate chicken meat odorants

"Optimization of a headspace solid-phase micro-extraction method to quantify volatile compounds in plain sufu, and application of the method in sample discrimination"

A robustness study of calibration models for olive oil classification: Targeted and non-targeted fingerprint approaches based on GC-IMS

Processing chocolate milk drink by low-pressure cold plasma technology

"Volatile metabolites, quality and sensory parameters of 'Ferrovia' sweet cherry cold stored in air or packed in high CO(2) modified atmospheres"

"Profiling of volatile and non-phenolic metabolites-Amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques"

Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta

Tea aroma formation from six model manufacturing processes

"Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM"

Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character

Optimization of processing technology using response surface methodology and physicochemical properties of roasted sweet potato

Particulate organohalogens in edible brown seaweeds

Variation patterns in the content of glycosides during green tea manufacturing by a modification-specific metabolomics approach: Enzymatic reaction promoting an increase in the glycosidically bound volatiles at the pan firing stage

Relationship between key environmental factors and profiling of volatile compounds during cucumber fruit development under protected cultivation

Preparation of conducting polyaniline/protoporphyrin composites and their application for sensing VOCs

"Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties"

"Proximate composition and profiles of free amino acids, fatty acids, minerals and aroma compounds in Citrus natsudaidai peel"

Olive oil quality classification and measurement of its organoleptic attributes by untargeted GC-MS and multivariate statistical-based approach

Wine production using free and immobilized kefir culture on natural supports

Use of density sorting for the selection of aromatic grape berries with different volatile profile

Precision viticulture and advanced analytics. A short review

Similarities and differences of the volatile profiles of six spices explored by Proton Transfer Reaction Mass Spectrometry

A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes

Unravelling wine volatile evolution during Shiraz grape ripening by untargeted HS-SPME-GC?ª+x?ª+GC-TOFMS

"Quality parameters, pollen and volatile profiles of honey from North and Central Mozambique"

Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time

Volatile and sensory characterization of roast coffees - Effects of cherry maturity

Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee

Simultaneous roasting and extraction of green coffee beans by pressurized liquid extraction

Volatile fingerprints and biomarkers of three representative kiwifruit cultivars obtained by headspace solid-phase microextraction gas chromatography mass spectrometry and chemometrics

Postharvest hot air and UV-C treatments enhance aroma-related volatiles by simulating the lipoxygenase pathway in peaches during cold storage

Multitrait analysis of fresh-cut cantaloupe melon enables discrimination between storage times and temperatures and identifies potential markers for quality assessments

"Chemical composition, bioactive compounds, and volatiles of six table grape varieties (Vitis vinifera L.)"

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream

Mixed fermentation of Spirulina platensis with Lactobacillus plantarum and Bacillus subtilis by random-centroid optimization

Evaluation of putative precursors of key 'reductive' compounds in wines post-bottling

"Effects of irrigation over three years on the amino acid composition of Treixadura (Vitis vinifera L.) musts and wines, and on the aromatic composition and sensory profiles of its wines"

Concentration of natural aroma compounds from fruit juice hydrolates by pervaporation in laboratory and semi-technical scale. Part 1. Base study

Chemical characterization of Myrciaria floribunda (H. West ex Willd) fruit

Application of ultrasound to improve lees ageing processes in red wines

"Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment"

Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature

New PLS analysis approach to wine volatile compounds characterization by near infrared spectroscopy (NIR)

Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits

"Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes"

Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment

"The effect of ageing temperature on the physicochemical properties, phytochemical profile and alpha-glucosidase inhibition of Hibiscus sabdariffa (roselle) wine"

Aroma characterization of five microalgae species using solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry

"Effect of regulated deficit irrigation on fatty acids and their derived volatiles in 'Cabernet Sauvignon' grapes and wines of Ningxia, China"

Defining gu-soo perception in Doenjang (fermented soybean paste) using consumer tests with limited sensory modality and instrumental analysis

"Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines"

"Investigation on the formations of volatile compounds, fatty acids, and gamma-lactones in white and brown rice during fermentation"

"GC-MS profiling, descriptive sensory analysis, and consumer acceptance of Costa Rican papaya (Carica papaya L.) fruit purees"

A novel colorimetric sensor array based on boron-dipyrromethene dyes for monitoring the storage time of rice

Effects of postharvest methyl jasmonate treatment on main health-promoting components and volatile organic compounds in cherry tomato fruits

A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles

"Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures"

Monitoring gas-phase CO(2) in the headspace of champagne glasses through combined diode laser spectrometry and micro-gas chromatography analysis

The enantiomeric distributions of volatile constituents in different tea cultivars

Detailed characterization of glycosylated sensory-active volatile phenols in smoke-exposed grapes and wine

Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF

"Effect of processing variables on the physico-chemical characteristics and aroma of bors, a traditional beverage derived from wheat bran"

Assessment of oxidation compounds in oaked Chardonnay wines: A GC-MS and (1)H NMR metabolomics approach

Impact of industrial hammer mill rotor speed on extraction efficiency and quality of extra virgin olive oil

Exploring a volatomic-based strategy for a fingerprinting approach of Vaccinium padifolium L. berries at different ripening stages

The influence of yeast on chemical composition and sensory properties of dry white wines

Ageing and retail display time in raw beef odour according to the degree of lipid oxidation

"Extruded flour improves batter pick-up, coating crispness and aroma profile"

Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties

Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee

Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking

Analysis of volatile compounds and nutritional properties of enzymatic hydrolysate of protein from cod bone

Effects of season and industrial processes on volatile 4-alkyl-branched chain fatty acids in sheep milk

"NMR- and GC/MS-based metabolomic characterization of sunki, an unsalted fermented pickle of turnip leaves"

Juice volatile composition differences between Valencia orange and its mutant Rohde Red Valencia are associated with carotenoid profile differences

The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage

Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes

"Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments"

Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process

"Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD)"

Development and characterization of a high quality plum tomato essence

"Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams"

"Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds"

Toasted vine-shoot chips as enological additive

"The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine"

Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds

Psidium cattleianum fruits: A review on its composition and bioactivity

Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

Reducing the negative sensory impact of volatile phenols in red wine with different chitosans: Effect of structure on efficiency

One-step sample preparation for convenient examination of volatile monoterpenes and phenolic compounds in peppermint leaves using deep eutectic solvents

Striking changes in tea metabolites due to elevational effects

Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods

Portraying and tracing the impact of different production systems on the volatile organic compound composition of milk by PTR-(Quad)MS and PTR-(ToF)MS

Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread

"The roles of bacteria in the biochemical changes of chill-stored bighead carp (Aristichthys nobilis): Proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism"

Volatile composition and sensory characteristics of Carmenere wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips

"Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma"

Volatile compounds of Argentinean honeys: Correlation with floral and geographical origin

Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea

Reference samples guide variable selection for correlation of wine sensory and volatile profiling data

pH-Dependency of the proteolytic formation of cocoa- and nutty-specific aroma precursors

"Rapid identification of Staphylococcus aureus, Vibrio parahaemolyticus and Shigella sonnei in foods by solid phase microextraction coupled with gas chromatography-mass spectrometry"

Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots

Surface characteristics and proteomic analysis insights on the response of Oenococcus oeni SD-2a to freeze-drying stress

The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage

"Simultaneous determination of arsenic, cadmium and lead in plant foods by ICP-MS combined with automated focused infrared ashing and cold trap"

Not-from-concentrate pilot plant 'Wonderful' cultivar pomegranate juice changes: Volatiles

A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components

Analysis of seven salad rocket (Eruca sativa) accessions: The relationships between sensory attributes and volatile and non-volatile compounds

Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography

Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread

Development of sensitive and selective food sensors using new Re(I)-Pt(II) bimetallic complexes to detect volatile biogenic sulfides formed by meat spoilage

Covering the different steps of the coffee processing: Can headspace VOC emissions be exploited to successfully distinguish between Arabica and Robusta?

Assessing a traceability technique in fresh oranges (Citrus sinensis L. Osbeck) with an HS-SPME-GC-MS method. Towards a volatile characterisation of organic oranges

"Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans"

Comparison of flavour qualities of mushrooms (Flammulina velutipes) packed with different packaging materials

"Chemical composition and antimicrobial activity of garlic essential oils evaluated in organic solvent, emulsifying, and self-microemulsifying water based delivery systems"

Influence of the chemical structure on the odor characters of beta-citronellol and its oxygenated derivatives

"Identification of predominant aroma components of raw, dry roasted and oil roasted almonds"

Drug-in-cyclodextrin-in-liposomes as a carrier system for volatile essential oil components: Application to anethole

Comparative evaluation of an ISO 3632 method and an HPLC-DAD method for safranal quantity determination in saffron

Flavour production by Saprochaete and Geotrichum yeasts and their close relatives

"Determination of volatile organic compounds, catechins, caffeine and theanine in Jukro tea at three growth stages by chromatographic and spectrometric methods"

Influence of water stress and storage time on preservation of the fresh volatile profile of three basil genotypes

Metabolome based volatiles profiling in 13 date palm fruit varieties from Egypt via SPME GC-MS and chemometrics

Method for sampling and analysis of volatile biomarkers in process gas from aerobic digestion of poultry carcasses using time-weighted average SPME and GC-MS

Black tea volatiles fingerprinting by comprehensive two-dimensional gas chromatography - Mass spectrometry combined with high concentration capacity sample preparation techniques: Toward a fully automated sensomic assessment

Innovative application of metal-organic frameworks for encapsulation and controlled release of allyl isothiocyanate

Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn)

Evolution of free and bound volatile aroma compounds and phenols during fermentation of Muscat blanc grape juice with and without skins

Effect of cooking on aroma profile of red kidney beans (Phaseolus vulgaris) and correlation with sensory quality

Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques

"Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination"

Effect of phytosanitary irradiation on the postharvest quality of Seedless Kishu mandarins (Citrus kinokuni mukakukishu)

Evolution of volatile compounds in gluten-free bread: From dough to crumb

Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants

Improving fermented quality of cider vinegar via rational nutrient feeding strategy

"Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation"

"Improvement in shelf life of minimally processed cilantro leaves through integration of kinetin pretreatment and packaging interventions: Studies on microbial population dynamics, biochemical characteristics and flavour retention"

Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste

Characterisation of odorants in roasted stem tea using gas chromatography-mass spectrometry and gas chromatography-olfactometry analysis

Electronic nose guided determination of frying disposal time of sunflower oil using fuzzy logic analysis

"Determination of 5-hydroxymethylfurfural in honey, using headspace-solid-phase microextraction coupled with a polyoxometalate-coated piezoelectric quartz crystal"

Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC-MS method

Evaluation of aroma enhancement for 'Ecolly' dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae

Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard

"Evaluation of Penicillium expansum for growth, patulin accumulation, nonvolatile compounds and volatile profile in kiwi juices of different cultivars"

Evaluation of volatile compounds from Chinese dwarf cherry (Cerasus humilis (Bge.) Sok.) germplasms by headspace solid-phase microextraction and gas chromatography-mass spectrometry

Does oolong tea (Camellia sinensis) made from a combination of leaf and stem smell more aromatic than leaf-only tea? Contribution of the stem to oolong tea aroma

Comprehensive comparative analysis of volatile compounds in citrus fruits of different species

Formation of (E)-nerolidol in tea (Camellia sinensis) leaves exposed to multiple stresses during tea manufacturing

Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

Structure of starch aerogel as affected by crosslinking and feasibility assessment of the aerogel for an anti-fungal volatile release

Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat

Volatile profile in the accurate labelling of monofloral honey. The case of lavender and thyme honey

Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry

"Varieties, production, composition and health benefits of vinegars: A review"

Volatile organic compounds as markers of quality changes during the storage of wild rocket

Quality classification of Spanish olive oils by untargeted gas chromatography coupled to hybrid quadrupole-time of flight mass spectrometry with atmospheric pressure chemical ionization and metabolomics-based statistical approach

The role of saliva in aroma release and perception

Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

"Studies on the volatile fraction composition of three native Amazonian-Brazilian fruits: Murici (Byrsonima crassifolia L., Malpighiaceae), bacuri (Platonia insignis M., Clusiaceae), and sapodilla (Manilkara sapota L., Sapotaceae)"

A study on accumulation of volatile organic compounds during ochratoxin a biosynthesis and characterization of the correlation in Aspergillus carbonarius isolated from grape and dried vine fruit

Volatile flavor constituents in the pork broth of black-pig

HS-GC-MS volatile compounds recovered in freshly pressed 'Wonderful' cultivar and commercial pomegranate juices

Management of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone

Detailed analyses of fresh and dried maqui (Aristotelia chilensis (Mol.) Stuntz) berries and juice

New insights in the chemical composition of benzoin balsams

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils

Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation

Assessment of volatile profile as potential marker of chilling injury of basil leaves during postharvest storage

Characterisation of volatile profile and sensory analysis of fresh-cut 'Radicchio di Chioggia' stored in air or modified atmosphere

Effect of management (organic vs conventional) on volatile profiles of six plum cultivars (Prunus salicina Lindl.). A chemometric approach for varietal classification and determination of potential markers

"Honey: Chemical composition, stability and authenticity"

"Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods"

Green tea flavour determinants and their changes over manufacturing processes

Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product

Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)

Effects of Botrytis cinerea and Erysiphe necator fungi on the aroma character of grape must: A comparative approach

Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)

Changes in physico-chemical and volatile aroma compound composition of Gewurztraminer wine as a result of late and ice harvest

Floral aroma improvement of Muscat spirits by packed column distillation with variable internal reflux

Correlation between volatile profiles of Italian fermented sausages and their size and starter culture

Applicability of PTR-MS in the quality control of saffron

Characterization of Spanish ciders by means of chemical and olfactometric profiles and chemometrics

Identification and analysis of piperitone in red wines

Characterization of virgin olive oils produced with autochthonous Galician varieties

"Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels"

Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast

The current practice in the application of chemometrics for correlation of sensory and gas chromatographic data

Different coatings for the HS-SBSE grape volatile analysis in model solution: Preliminary results

Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening

Characterisation of Australian Verdelho wines from the Queensland Granite Belt region

"Multi-trait analysis of post-harvest storage in rocket salad (Diplotaxis tenuifolia) links sensorial, volatile and nutritional data"

Influence of curd heating on proteolysis and volatiles of Kashkaval cheese

"Oenological characteristics, amino acids and volatile profiles of Hongqu rice wines during pottery storage: Effects of high hydrostatic pressure processing"

Investigating the in-vitro and in-vivo flavour release from 21 fresh-cut apples

"Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes"

Chemical and sensory profiles of rose wines from Australia

Determination of volatile marker compounds of common coffee roast defects

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose

"Determination of sugars, organic acids, aroma components, and carotenoids in grapefruit pulps"

"Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE-GC-MS, e-nose and sensory evaluation"

Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods

Use of TD-GC-TOF-MS to assess volatile composition during post-harvest storage in seven accessions of rocket salad (Eruca sativa)

"Regional features of northern Italian sparkling wines, identified using solid-phase micro extraction and comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry"

Quantification of prominent volatile compounds responsible for muskmelon and watermelon aroma by purge and trap extraction followed by gas chromatography-mass spectrometry determination

Ripening and storage conditions of Chetoui and Arbequina olives: Part I. Effect on olive oils volatiles profile

Volatile compounds and sensory characteristics of various instant teas produced from black tea

Striking changes in volatile profiles at sub-zero temperatures during over-ripening of 'Beibinghong' grapes in Northeastern China

PTR-TOF-MS and HPLC analysis in the characterization of saffron (Crocus sativus L.) from Italy and Iran

Volatile compounds in whole meal bread crust: The effects of yeast level and fermentation temperature

Vine-shoot waste aqueous extract applied as foliar fertilizer to grapevines: Effect on amino acids and fermentative volatile content

Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction

Rose wine volatile composition and the preferences of Chinese wine professionals

Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins

Super-chilling (-0.7 degrees C) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage

Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

"Content of carotenoids, tocopherols, sterols, triterpenic and aliphatic alcohols, and volatile compounds in six walnuts (Juglans regia L.) varieties"

GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)

"Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida"

Detection of coffee flavour ageing by solid-phase microextraction/surface acoustic wave sensor array technique (SPME/SAW)

Modelling the Maillard reaction during the cooking of a model cheese

Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars

Effects of water extract of propolis on fresh shibuta (Barbus grypus) fillets during chilled storage

Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars

Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition

"Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography-olfactometry (HS-SPME-GC-O): Altering sample amount, diluting the sample or adjusting split ratio?"

Determination of volatile compounds by GC-IMS to assign the quality of virgin olive oil

Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes

Novel maqui liquor using traditional pacharan processing

The effects of different extraction methods on composition and storage stability of sturgeon oil

Investigating chemical changes during shelf-life of thermal and high-pressure high-temperature sterilised carrot purees: A 'fingerprinting kinetics' approach

"Comparative evaluation of volatiles, phenolics, sugars, organic acids and antioxidant properties of Sel-42 and Tainung papaya varieties"

Key volatile aroma compounds of three black velvet tamarind (Dialium) fruit species

Instrumental and sensory characterisation of Solaris white wines in Denmark

The influence of emulsion structure on the Maillard reaction of ghee

Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography

Chemical and sensory characterisation of Sangiovese red wines: comparison between biodynamic and organic management

Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv

Characterisation of free and bound volatile compounds from six different varieties of citrus fruits

Characterisation of free and glycosidically bound aroma compounds of La Mancha Verdejo white wines

High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage

Characterisation of the aroma profiles of different honeys and corresponding flowers using solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry

Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing

Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages

Can volatile organic compounds be markers of sea salt?

Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine

Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine

Distinguishing Radix Angelica sinensis from different regions by HS-SFME/GC-MS

Analysis of volatile thiols in alcoholic beverages by simultaneous derivatization/extraction and liquid chromatography-high resolution mass spectrometry

Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing

Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan

Chemical features of Pericarpium Citri Reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC-MS metabolomics analysis

Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities

Physicochemical properties and aroma volatile profiles in a diverse collection of California-grown pomegranate (Punica granatum L.) germplasm

Solidified floating organic drop microextraction for speciation of selenium and its distribution in selenium-rich tea leaves and tea infusion by electrothermal vapourisation inductively coupled plasma mass spectrometry

Volatile profile of breast milk subjected to high-pressure processing or thermal treatment

Optimization of a Solid-Phase Microextraction method for the Gas Chromatography-Mass Spectrometry analysis of blackberry (Rubus ulmifolius Schott) fruit volatiles

Olive oil phenolic compounds affect the release of aroma compounds

Volatile and sensory profiling of cocktail bitters

"Some physicochemical characteristics of pinus (Pinus halepensis Mill., Pinus pinea L., Pinus pinaster and Pinus canariensis) seeds from North Algeria, their lipid profiles and volatile contents"

Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating

Study of the principal constituents of tropical angico (Anadenanthera sp.) honey from the atlantic forest

Variation of volatile compounds among wheat varieties and landraces

Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS-SPME with GC-MS

"Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine"

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

Effect of storage under extremely low oxygen on the volatile composition of 'Royal Gala' apples

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters

Microwave-assisted deuterium exchange: the convenient preparation of isotopically labelled analogues for stable isotope dilution analysis of volatile wine phenols

A new volatiles-based differentiation method of Chinese spirits using longpath gas-phase infrared spectroscopy

Elucidation of the volatile composition of Marsala wines by using comprehensive two-dimensional gas chromatography

Evaluation of volatile metabolites as markers in Lycopersicon esculentum L. cultivars discrimination by multivariate analysis of headspace solid phase microextraction and mass spectrometry data

Fast and solvent-free quantitation of boar taint odorants in pig fat by stable isotope dilution analysis-dynamic headspace-thermal desorption-gas chromatography/time-of-flight mass spectrometry

Aroma enhancement in wines using co-immobilized Aspergillus niger glycosidases

"Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques"

"Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses"

"Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics"

Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process

Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots

"Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: effects on texture, release and perception of aroma in gels of similar modulus of elasticity"

Identification of volatile organic compounds generated from healthy and infected powdered chili using solvent-free solid injection coupled with GC/MS: application to adulteration

Characterisation of inorganic elements and volatile organic compounds in the dried sea cucumber Stichopus japonicus

Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD

"Comparative quantitative analysis of headspace volatiles and their association with BADH2 marker in non-basmati scented, basmati and non-scented rice (Oryza sativa L.) cultivars of India"

Differentiation of lemon essential oil based on volatile and non-volatile fractions with various analytical techniques: a metabolomic approach

"Effect of two experimental diets (protein and lipid vegetable oil blends) on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle"

"Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis"

Composition of commercial truffle flavored oils with GC-MS analysis and discrimination with an electronic nose

Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis

Characterisation of volatile compounds in a smoke flavouring from rice husk

Odour-active compounds in papaya fruit cv. Red Maradol

Experimental design approach to evaluate the impact of oak chips and micro-oxygenation on the volatile profile of red wines

Effect of packaging material on enological parameters and volatile compounds of dry white wine

Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis

Determination of volatile components of saffron by optimised ultrasound-assisted extraction in tandem with dispersive liquid-liquid microextraction followed by gas chromatography-mass spectrometry

Albarino wine aroma enhancement through the use of a recombinant polygalacturonase from Kluyveromyces marxianus

The determination of botanical origin of honeys based on enantiomer distribution of chiral volatile organic compounds

Influence of harvest maturity and fruit logistics on pineapple (Ananas comosus [L.] Merr.) volatiles assessed by headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC/MS)

Identification and origin of odorous sulfur compounds in cooked ham

Main differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric detection and chemometric tools

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

Improvement of flavour quality and consumer acceptance during postharvest ripening in greenhouse peaches by carbon dioxide enrichment

HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)

How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: effect of juice processing and storage on volatile compounds

Effect of 10 MeV E-beam irradiation combined with vacuum-packaging on the shelf life of Atlantic salmon fillets during storage at 4 degrees C

Effects of low frequency ultrasonic treatment on the maturation of steeped greengage wine

"Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production"

The relationship between growth stages and aroma composition of lemon basil Ocimum citriodorum Vis

Screening of volatile compounds in honey using a new sampling strategy combining multiple extraction temperatures in a single assay by HS-SPME-GC-MS

"Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels"

"A powerful methodological approach combining headspace solid phase microextraction, mass spectrometry and multivariate analysis for profiling the volatile metabolomic pattern of beer starting raw materials"

"One-step column chromatographic extraction with gradient elution followed by automatic separation of volatiles, flavonoids and polysaccharides from Citrus grandis"

Phytochemical and physical-chemical analysis of Polish willow (Salix spp.) honey: identification of the marker compounds

Regional sensory and chemical characteristics of Malbec wines from Mendoza and California

Synthesis and evaluation of odour-active methionyl esters of fatty acids via esterification and transesterification of butter oil

Partition of volatile compounds in pea globulin-maltodextrin aqueous two-phase system

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

Prediction of Muscat aroma in table grape by analysis of rose oxide

Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese

Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea)

Postharvest vapour heat treatment as a phytosanitary measure influences the aroma volatiles profile of mango fruit

Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology

Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators

Relation of sensory perception with chemical composition of bioprocessed lingonberry

Sunlight exclusion from Muscat grape alters volatile profiles during berry development

Aroma characterisation and UV elicitation of purple basil from different plant tissue cultures

Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison

Congeners in sugar cane spirits aged in casks of different woods

"Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics"

Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies

Analytical characterisation of Negroamaro red wines by 'Aroma Wheels'

Characterisation of tequila according to their major volatile composition using multilayer perceptron neural networks

Dry vs soaked wood: modulating the volatile extractible fraction of oak wood by heat treatments

Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: behaviour during storage

Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum)

Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics

Isolation of the four methyl jasmonate stereoisomers and their effects on selected chiral volatile compounds in red raspberries

Changes in the bound aroma profiles of 'Hayward' and 'Hort16A' kiwifruit (Actinidia spp.) during ripening and GC-olfactometry analysis

An extract procedure for studying the free and glycosilated aroma compounds in grapes

Microwave distillation followed by headspace single drop microextraction coupled to gas chromatography-mass spectrometry (GC-MS) for fast analysis of volatile components of Echinophora platyloba DC

Determination of compounds responsible for tempeh aroma

Headspace solid-phase microextraction gas chromatography-mass spectrometry determination of volatile compounds in different varieties of African star apple fruit (Chrysophillum albidum)

Flavour profiles of three novel acidic varieties of muskmelon (Cucumis melo L.)

Evolution of quality parameters during red wine dealcoholization by osmotic distillation

Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC-MS

GC/MS analysis of volatiles obtained by headspace solid-phase microextraction and simultaneous-distillation extraction from Rabdosia serra (MAXIM.) HARA leaf and stem

Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography

Lipid oxidation in baked products: impact of formula and process on the generation of volatile compounds

Glycosidic aroma precursors of Syrah and Chardonnay grapes after an oak extract application to the grapevines

Abelmoschus esculentus (L.) Moench. and Abelmoschus moschatus Medik: seeds production and analysis of the volatile compounds

Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs

"Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle"

Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties

Influence of processing on the volatile profile of strawberry spreads made with isomaltulose

Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained

Buckwheat honeys: screening of composition and properties

Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle)

Electronic nose and GC-MS analysis of volatile compounds in Tuber magnatum Pico: evaluation of different storage conditions

Odour-active compounds in banana fruit cv. Giant Cavendish

Characterisation of volatile profile in soymilk treated by ultra high pressure homogenisation

In vitro biological activity of essential oils and isolated furanosesquiterpenes from the neglected vegetable Smyrnium olusatrum L. (Apiaceae)

Aroma biogenesis and distribution between olive pulps and seeds with identification of aroma trends among cultivars

Home conservation strategies for tomato (Solanum lycopersicum): storage temperature vs. duration--is there a compromise for better aroma preservation?

Detection of extraction artifacts in the analysis of honey volatiles using comprehensive two-dimensional gas chromatography

Chemical characterisation of two Australian-grown strawberry varieties by using comprehensive two-dimensional gas chromatography-mass spectrometry

Inoculation with Bradyrhizobium japonicum enhances the organic and fatty acids content of soybean (Glycine max (L.) Merrill) seeds

Centrifugal partition chromatography applied to the isolation of oak wood aroma precursors

Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines

Impact of the Mediterranean fruit fly (medfly) Ceratitis capitata on different peach cultivars: the possible role of peach volatile compounds

Effect of nitrite on the odourant volatile fraction of cooked ham

Development of a solid phase microextraction protocol for the GC-MS determination of volatile off-flavour compounds from citral degradation in oil-in-water emulsions

Geographical provenance of palm oil by fatty acid and volatile compound fingerprinting techniques

Determination of volatile compounds in New Zealand Greenshell mussels (Perna canaliculus) during chilled storage using solid phase microextraction gas chromatography-mass spectrometry

Different influences of beta-glucosidases on volatile compounds and anthocyanins of Cabernet Gernischt and possible reason

Differentiation of wines according to grape variety using multivariate analysis of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection data

Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs

Volatile release and structural stability of beta-lactoglobulin primary and multilayer emulsions under simulated oral conditions

"Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME-GC-MS: newly identified compounds, flavors molecular markers, and terpenic profile"

Spatial and temporal changes in the volatile profile of Alphonso mango upon exogenous ethylene treatment

Retention of aroma compounds from Mentha piperita essential oil by cyclodextrins and crosslinked cyclodextrin polymers

Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles

Pattern recognition of peach cultivars (Prunus persica L.) from their volatile components

Volatile profiling of high quality hazelnuts (Corylus avellana L.): chemical indices of roasting

"Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines"

Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality

Influence of filtration on volatile compounds and sensory profile of virgin olive oils

"Characterisation of calamansi (Citrus microcarpa). Part I: volatiles, aromatic profiles and phenolic acids in the peel"

"Characterisation of calamansi (Citrus microcarpa). Part II: volatiles, physicochemical properties and non-volatiles in the juice"

Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice

Characterisation of bound volatile compounds of a low flavour kiwifruit species: Actinidia eriantha

Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines

Effect of cultural system and essential oil treatment on antioxidant capacity in raspberries

Determination of volatile nitrosamines in grilled lamb and vegetables using comprehensive gas chromatography - nitrogen chemiluminescence detection

"Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour"

Aroma potential of Brancellao grapes from different cluster positions

Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses

"Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouraton varieties"

Dynamic headspace solid-phase microextraction combined with one-dimensional gas chromatography-mass spectrometry as a powerful tool to differentiate banana cultivars based on their volatile metabolite profile

Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC-MS

Effect of fermentation time and drying temperature on volatile compounds in cocoa

Comparative human-sensory evaluation and quantitative comparison of odour-active oxidation markers of encapsulated fish oil products used for supplementation during pregnancy and the breastfeeding period

Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (Vitis vinifera L.)

The mechanism of peptide bonds cleavage and volatile compounds generated from pentapeptide to heptapeptide via Maillard reaction

Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae

Characterisation of volatile and non-volatile metabolites in etiolated leaves of tea (Camellia sinensis) plants in the dark

Profiling of volatile compounds of Phyllostachys pubescens shoots in Taiwan

Volatile fingerprinting of chestnut flours from traditional Emilia Romagna (Italy) cultivars

Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae

Varietal and pre-fermentative volatiles during ripening of Vitis vinifera cv Nebbiolo berries from three growing areas

"Quantitative determination of the boar taint compounds androstenone, skatole, indole, 3alpha-androstenol and 3beta-androstenol in wild boars (Sus scrofa) reveals extremely low levels of the tryptophan-related degradation products"

Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximenez grapes

Volatile organic compounds from a Tuber melanosporum fermentation system

Rapid detection of lipid oxidation in beef muscle packed under modified atmosphere by measuring volatile organic compounds using SIFT-MS

Volatile compounds in low-acid fermented sausage 'espetec' and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction

Oxidative properties of lactoferrins of different iron-saturation in an emulsion consisting of metmyoglobin and cod liver oil

Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime

Extraction and concentration of tanshinones in Salvia miltiorrhiza Bunge by task-specific non-ionic surfactant assistance

Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC-MS