2023

Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin

Chemical and nutritional characterization of Ambelania duckei (Apocynaceae) an unexplored fruit from the Amazon region

"Impact of Lactobacillus apis on the antioxidant activity, phytic acid degradation, nutraceutical value and flavor properties of fermented wheat bran, compared to Saccharomyces cerevisiae and Lactobacillus plantarum"

Aroma correlation assisted volatilome coupled network analysis strategy to unveil main aroma-active volatiles of Rosa roxburghii

Multi-omics integration to explore the molecular insight into the volatile organic compounds in watermelon

In vivo aroma release and perception of composite foods using nose space PTR-ToF-MS analysis with Temporal-Check-All-That-Apply

Effects of leaf-spreading on the volatile aroma components of green tea under red light of different intensities

Exploration of seasonal fermentation differences and the possibility of flavor substances as regulatory factors in Daqu

Characterization of volatile organic compounds of different pigmented rice after puffing based on gas chromatography-ion migration spectrometry and chemometrics

Inhibitory effect of bioactive compounds derived from freeze-dried paraprobiotic of Pediococcus acidilactici against food-borne pathogens: In-vitro and food model studies

"Identifying markers volatiles in Brazilian virgin oil by multiple headspace solid-phase microextraction, and chemometrics tools"

Effect of enzymatic hydrolysis on volatile flavor compounds of Monascus-fermented tartary buckwheat based on headspace gas chromatography-ion mobility spectrometry

A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste

Dynamic analysis of microbial communities and flavor properties in Merlot wines produced from inoculation and spontaneous fermentation

An efficient methodology for modeling to predict wine aroma expression based on quantitative data of volatile compounds: A case study of oak barrel-aged red wines

Machine learning based age-authentication assisted by chemo-kinetics: Case study of strong-flavor Chinese Baijiu

Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC-MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking

Lipids and volatile organic compounds in sesame seeds and their relationships with environmental temperature-induced stress

Comparison and discrimination of the terpenoids in 48 species of huajiao according to variety and geographical origin by E-nose coupled with HS-SPME-GC-MS

"Deciphering the brewing process of Cantonese-style rice vinegar: Main flavors, key physicochemical factors, and important microorganisms"

Aromatic changes in home-made truffle products after heat treatments

Integrated transcriptomic and volatilomic profiles to explore the potential mechanism of aroma formation in Toona sinensis

Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology

Comprehensive study of volatile compounds of rare Leucosceptrum canum Smith honey: Aroma profiling and characteristic compound screening via GC-MS and GC-MS/MS

"Effect of dense phase carbon dioxide treatment on the flavor, texture, and quality changes in new-paocai"

Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry

Effects of ultraviolet and infrared radiation absence or presence on the aroma volatile compounds in winegrape during veraison

Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai

Enantiomeric separation and precise quantification of chiral volatiles in Wuyi rock teas using an efficient enantioselective GC x GC-TOFMS approach

"Technological variations, microbial diversity and quality characteristics of maize ogi used for akpan production in Benin"

Revelation of volatile contributions in green teas with different aroma types by GC-MS and GC-IMS

Spoilage markers for freshwater fish: A comprehensive workflow for non-targeted analysis of VOCs using DHS-GC-HRMS

Use of potassium polyaspartate on white wines: Interaction with proteins and aroma compounds

Ozone micro-nano bubble water preserves the quality of postharvest parsley

Widely targeted volatileomics analysis reveals the typical aroma formation of Xinyang black tea during fermentation

Understanding of formation and change of chiral aroma compounds from tea leaf to tea cup provides essential information for tea quality improvement

2022

A novel approach to discriminate the volatilome of Vitis vinifera berries by selected ion flow tube mass Spectrometry analysis and chemometrics

Metataxonomic signature of beef burger perishability depends on the meat origin prior grinding

Finding features - variable extraction strategies for dimensionality reduction and marker compounds identification in GC-IMS data

Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process

"Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO"

"Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese"

Chocolates with Brazilian cocoa: Tracking volatile compounds according to consumers' preference

Integrated metabolomics and transcriptomics reveal the adaptive responses of Salmonella enterica serovar Typhimurium to thyme and cinnamon oils

Comprehensive metabolite analysis of wheat dough in a continuous heating process

Evaluation of potentially probiotic yeasts and Lactiplantibacillus plantarum in co-culture for the elaboration of a functional plant-based fermented beverage

"Dynamics and correlation of microbial communities and metabolic compounds in doenjang-meju, a Korean traditional soybean brick"

Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 ?SG

Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae

Characterization of key aroma compounds and core functional microorganisms in different aroma types of Liupao tea

Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective

Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment - Red sour soup - During fermentation

Dominant microbial communities and biochemical profile of pulped natural fermented coffees growing in different altitudes

"Foodomics for agroecology: Differentiation of volatile profile in mint (Mentha x gracilis Sole) from permaculture, organic and conventional agricultural systems using HS-SPME/GC-MS"

Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics

"Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems"

Insights on the effect of age and gender on in-mouth volatile release during wine tasting

Impact of vineyard management on grape fungal community and Montepulciano d'Abruzzo wine quality

Influence of the ripening chamber's geographical location on dry-cured Iberian ham's key odorants

Impact of Zulla cover crop in vineyard on the musts volatile profile of Vitis vinifera L. cv Syrah

The impact of indigenous Saccharomyces cerevisiae and Schizosaccharomyces japonicus on typicality of crystal grape (Niagara) wine

Characterization of the volatile flavor profiles of Zhenjiang aromatic vinegar combining a novel nanocomposite colorimetric sensor array with HS-SPME-GC/MS

Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread

Identification of pellicle formation related microorganisms in traditional Sichuan paocai through metagenomic sequence and the effects of Baijiu/Salt on pellicle and volatile components

"Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis"

Effect of inorganic and organic nitrogen supplementation on volatile components and aroma profile of cider

Exploring major variable factors influencing flavor and microbial characteristics of Pixian Doubanjiang

Nondestructive and multiplex differentiation of pathogenic microorganisms from spoilage microflora on seafood using paper chromogenic array and neural network

Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

Multidimensional profiling indicates the shifts and functionality of wheat-origin microbiota during high-temperature Daqu incubation

Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi

Effect of optimal-water boiling cooking on the volatile compounds in 26 Japonica rice varieties from China

Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages

Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy

Pruned vine-shoots as a new enological additive to differentiate the chemical profile of wines

Terpene volatiles mediates the chemical basis of blueberry aroma and consumer acceptability

"Unraveling the microbial compositions, metabolic functions, and antibacterial properties of Huangshui, a byproduct of Baijiu fermentation"

Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses

Understanding the early-stage release of volatile organic compounds from rapeseed oil during deep-frying of tubers by targeted and omics-inspired approaches using PTR-MS and gas chromatography

Succession patterns of aroma components during brewing process of broomcorn millet (Panicum miliaceum L.) Huangjiu

Tetracycline residue alters profile of lactic acid bacterial communities and metabolites of ginger pickle during spontaneous fermentation

Transcription profile analysis for biosynthesis of flavor volatiles of Tunisian soft-seed pomegranate arils

Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation

2021

Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC-MS and electronic nose as responses to different roasting conditions

Cultivable microbial ecology and aromatic profile of 'mothers' for Vino cotto wine production

"Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species"

"Microbial communities and volatile profile of Queijo de Azeitao PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal"

Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages

The impact of mixed amino acids supplementation on Torulaspora delbrueckii growth and volatile compound modulation in soy whey alcohol fermentation

Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening

Key aroma compounds of Canastra cheese: HS-SPME optimization assisted by olfactometry and chemometrics

Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer

Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue

Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS

"Comparative evaluation of chemical composition and biological activities of tropical fruits consumed in Manaus, central Amazonia, Brazil"

Effects of extraction pH on the volatile compounds from pea protein isolate: Semi-Quantification method using HS-SPME-GC-MS

Characterization and correlation of microbial communities and metabolite and volatile compounds in doenjang fermentation

Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea

GC x GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var. multiceps)

Novel stainless steel tanks enhances coffee fermentation quality

Exploring young consumers' attitudes and emotions to sensory and physicochemical properties of different red wines

"Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography-olfactometry, flame photometric detection and molecular sensory science approaches"

Integrated metabolic phenotypes and gene expression profiles revealed the effect of spreading on aroma volatiles formation in postharvest leaves of green tea

"Influence of grain quality, semolinas and baker's yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat"

Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception

"Effects of Lactobacillus plantarum C7 and Staphylococcus warneri S6 on flavor quality and bacterial diversity of fermented meat rice, a traditional Chinese food"

"The aroma profile and microbiota structure in oil furu, a Chinese fermented soybean curd"

Novel insight into physicochemical and flavor formation in koumiss based on microbial metabolic network

Involvement of DNA methylation in regulating the accumulation of the aroma compound indole in tea (Camellia sinensis) leaves during postharvest processing

Evolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening

"Aroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry"

Aroma characteristics of cloudy kiwifruit juices treated with high hydrostatic pressure and representative thermal processes

Characterization of aroma and bacteria profiles of Sichuan industrial paocai by HS-SPME-GC-O-MS and 16S rRNA amplicon sequencing

Volatile profiles of five jackfruit (Artocarpus heterophyllus Lam.) cultivars grown in the Mexican Pacific area

"Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning"

Predominance of indigenous non-Saccharomyces yeasts in the traditional fermentation of greengage wine and their significant contribution to the evolution of terpenes and ethyl esters

Volatile and sensory profiles of different black rice (Oryza sativa L.) cultivars varying in milling degree

Stir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity

Recognition of pathogens in food matrixes based on the untargeted in vivo microbial metabolite profiling via a novel SPME/GC x GC-QTOFMS approach

Volatile profiles of two genotype Agaricus bisporus species at different growth stages

Profiling the key metabolites produced during the modern brewing process of Chinese rice wine

"Regulatory effects of hawthorn polyphenols on hyperglycemic, inflammatory, insulin resistance responses, and alleviation of aortic injury in type 2 diabetic rats"

"Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality"

Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d'Abruzzo organic wines

Tailor-made microbial consortium for Kombucha fermentation: Microbiota-induced biochemical changes and biofilm formation

"Quality, composition and health-protective properties of citrus honey: A review"

2020

Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese

Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes

Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by 'in batch' system employing different commercial lactase preparations

Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels

Exogenous nitric oxide fumigation promoted the emission of volatile organic compounds in peach fruit during shelf life after long-term cold storage

Non-targeted metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during oolong tea manufacture

Metabolome and proteome of ethylene-treated papayas reveal different pathways to volatile compounds biosynthesis

Characterization of the orchid-like aroma contributors in selected premium tea leaves

New molecularly imprinted polymers for reducing negative volatile phenols in red wine with low impact on wine colour

Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production

"Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate"

Consumers acceptance and volatile profile of wall rocket (Diplotaxis erucoides)

Exploring microbial dynamics associated with flavours production during highland barley wine fermentation

"Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc x (Landrac x Yorkshire) pigs by volatiles profiling and chemometrics analysis"

"Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis"

Impact assessment of different electric fields on the quality parameters of blueberry flavored dairy desserts processed by Ohmic Heating

Gas chromatography-mass spectrometry based untargeted volatolomics for smoked seafood classification

Comparison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoholic fermentations

Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism

Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China

Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar 'Zhonghuang 1'

Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction

Microbial community in Chinese traditional fermented acid rice soup (rice-acid) and its correlations with key organic acids and volatile compounds

Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste

Combined use of single molecule real-time DNA sequencing technology and culture-dependent methods to analyze the functional microorganisms in inoculated raw wheat Qu

HS-SPME and SDE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor

"Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect"

Microbiota and volatilome profile of fresh and chill-stored deepwater rose shrimp (Parapenaeus longirostris)

Effect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation

Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars)

Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content

Geographical differentiation of apple ciders based on volatile fingerprint

"Effect of heat processing on the nutrient composition, colour, and volatile odour compounds of the long-horned grasshopper Ruspolia differens serville"

Effect of roasting speed on the volatile composition of coffees with different cup quality

"Moisture sorption behaviors, water activity-temperature relationships, and physical stability traits of spices, herbs, and seasoning blends containing crystalline and amorphous ingredients"

Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate

Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA

Effect of the incorporation of beta-galactosidase in the GOS production during manufacture of soft cheese

Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations

"Determination of the microbial communities of Guizhou Suantang, a traditional Chinese fermented sour soup, and correlation between the identified microorganisms and volatile compounds"

Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances

Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis

"Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination"

"Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour"

"Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry"

"Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC x GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis"

Characterization of the flavor in traditional Pixian Doubanjiang by polyphasic quantitative detection technology

Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry

"Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu"

Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing

Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis)

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

Changes in the major aroma-active compounds and taste components of Jasmine rice during storage

"Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments"

Comparative flavor profile analysis of four different varieties of Boletus mushrooms by instrumental and sensory techniques

"Sniffing out cocoa bean traits that persist in chocolates by PTR-MS, ICP-MS and IR-MS"

Volatile compounds associated to the loss of astringency in 'Rama Forte' persimmon fruit

Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds

Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture

Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions

"Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS"

"Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10?ª+ degrees C"

Valorisation of Schinus molle fruit as a source of volatile compounds in foods as flavours and fragrances

Seaweed foliar applications at two dosages to Tempranillo blanco (Vitis vinifera L.) grapevines in two seasons: Effects on grape and wine volatile composition

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates)

Volatile composition changes in navel orange at different growth stages by HS-SPME-GC-MS

Structural and metabolic performance of p-cresol producing microbiota in different carbon sources

Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis

Rapid discrimination of Citrus reticulata 'Chachi' by headspace-gas chromatography-ion mobility spectrometry fingerprints combined with principal component analysis

Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins

Prebiotic potential of hemp blended drinks fermented by probiotics

Possibilities for using ohmic heating in Minas Frescal cheese production

Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds

A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review

Red and processed meat consumption within two different dietary patterns: Effect on the colon microbial community and volatile metabolites in pigs

Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS

Similarity of aroma attributes in hot-air-dried shrimp (Penaeus vannamei) and its different parts using sensory analysis and GC-MS

2019

"Characterisation of the volatile flavour compounds in low and high tannin faba beans (Vicia faba var. minor) grown in Alberta, Canada"

Araticum (Annona crassiflora Mart.) as a source of nutrients and bioactive compounds for food and non-food purposes: A comprehensive review

Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics

"Effect of the solar drying process on the sensory and chemical quality of cocoa (Theobroma cacao L.) cultivated in Antioquia, Colombia"

1-MCP treatment affects peach fruit aroma metabolism as revealed by transcriptomics and metabolite analyses

Changes in pericarp metabolite profiling of four litchi cultivars during browning

Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction

Identification of non-volatile migrants from baby bottles by UPLC-Q-TOF-MS

"Effect of Aspergillus carbonarius on ochratoxin a levels, volatile profile and antioxidant activity of the grapes and respective wines"

Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines

"Evaluation of the volatile composition, toxicological and antioxidant potentials of the essential oils and teas of commercial Chilean boldo samples"

Espresso coffee design based on non-monotonic granulometric distribution of aromatic profile

"First characterization of Pompia intrea candied fruit: The headspace chemical profile, polar extract composition and its biological activities"

Aroma profile of rice varieties by a novel SPME method able to maximize 2-acetyl-1-pyrroline and minimize hexanal extraction

Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening

Key volatile compounds of 'Fuji Kiku' apples as affected by the storage conditions and shelf life: Correlation between volatile emission by intact fruit and juice extracted from the fruit

"Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses"

Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS

The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham

Monitoring of volatile production in cooked poultry products using selected ion flow tube-mass spectrometry

Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles

"Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition"

Characterization of dried and freeze-dried sea fennel (Crithmum maritimum L.) samples with headspace gas-chromatography/mass spectrometry and evaluation of an electronic nose discrimination potential

Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat

"HS-SPME analysis of the volatiles profile of water celery (Apium nodiflorum), a wild vegetable with increasing culinary interest"

"Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beans"

"Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA(R) and Flash Profile methods"

Matrix-compatible solid phase microextraction coating improves quantitative analysis of volatile profile throughout brewing stages

Enhancing wine ester biosynthesis in mixed Hanseniaspora uvarum/Saccharomyces cerevisiae fermentation by nitrogen nutrient addition

"Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC-MS and GC?ª+x?ª+GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation"

Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar

Detecting volatile compounds in food by open-path Fourier-transform infrared spectroscopy

Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu

Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions

Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during Pinot noir winemaking in monsoon climate

Effect of spray drying on bioactive and volatile compounds in soursop (Annona muricata) fruit pulp

Lexicon development and quantitative descriptive analysis of Hunan fuzhuan brick tea infusion

Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations

Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure

"Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion"

Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

A multivariate approach to evaluating the chemical and sensorial evolution of South African Sauvignon Blanc and Chenin Blanc wines under different bottle storage conditions

Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO(2) for white wines: Effects on chemical composition and sensorial properties

"Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying"

"Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose"

New approaches to monitor semi-volatile organic compounds released during coffee roasting using flow-through/active sampling and comprehensive two-dimensional gas chromatography

HS-SPME-GC-MS technique for FFA and hexanal analysis in different cheese packaging in the course of long term storage

Chemical characterization of four Brazilian brown propolis: An insight in tracking of its geographical location of production and quality control

Influence of herd diet on the metabolome of Maasdam cheeses

"Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption"

A comprehensive characterization of Solanum lycocarpum St. Hill and Solanum oocarpum Sendtn: Chemical composition and antioxidant properties

Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham

Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis

A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction

Effects of fertigation by elicitors enriched in amino acids from vegetal and animal origins on Syrah plant gas exchange and grape quality

Development of a stir bar sorptive extraction method to study different beer styles volatile profiles

Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products

Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry

The aroma of La Mancha Chelva wines: Chemical and sensory characterization

Cocoa-specific flavor components and their peptide precursors

Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism

Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR

Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils

Evolution over the growing season of volatile organic compounds in Viognier (Vitis vinifera L.) grapes under three irrigation regimes

Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking

"A green triple-locked strategy based on volatile-compound imaging, chemometrics, and markers to discriminate winter honey and sapium honey using headspace gas chromatography-ion mobility spectrometry"

Changes in global aroma profiles of Cabernet Sauvignon in response to cluster thinning

Matrix effects influencing the perception of 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) in different Chenin Blanc wines by Projective Mapping (PM) with Ultra Flash profiling (UFP) intensity ratings

GC-MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing

Characterization and classification of volatiles from different breeds of eggs by SPME-GC-MS and chemometrics

Effect of co-culture with Tetragenococcus halophilus on the physiological characterization and transcription profiling of Zygosaccharomyces rouxii

Chemical and sensory characterization of Brazilian virgin olive oils

Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars

Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production

Volatile compounds associated with growth of Asaia bogorensis and Asaia lannensis-unusual spoilage bacteria of functional beverages

Winemaking with vine-shoots. Modulating the composition of wines by using their own resources

Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention

"Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes"

Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations

Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds

SPME-GC-MS & metal oxide E-Nose 18 sensors to validate the possible interactions between bio-active terpenes and egg yolk volatiles

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (part I: aroma profiling of chocolates)

Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature

Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds

Post-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS

Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods

"Wild edible Swiss chard leaves (Beta vulgaris L. var. cicla): Nutritional, phytochemical composition and biological activities"

Pre-fermentative supplementation of fatty acids alters the metabolic activity of wine yeasts

Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions

Variability of polyphenols and volatiles during fruit development of three pitanga (Eugenia uniflora L.) biotypes

The potential role of secondary metabolites in modulating the flavor and taste of the meat

An overview of physicochemical characteristics and health-promoting properties of honeydew honey

"Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method"

Olfactory impact of esters on rose essential oil floral alcohol aroma expression in model solution

Volatile profiles of fresh rice noodles fermented with pure and mixed cultures

"Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS"

Untargeted metabolomics coupled with chemometrics analysis reveals potential non-volatile markers during oolong tea shaking

2018

Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines

"Alterations in the morphological, sugar composition, and volatile flavor properties of petai (Parkia speciosa Hassk.) seed during ripening"

A metabolic fingerprinting approach based on selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics: A reliable tool for Mediterranean origin-labeled olive oils authentication

"Influence of malt source on beer chemistry, flavor, and flavor stability"

Influence of supplementary irrigation on the amino acid and volatile composition of Godello wines from the Ribeiro Designation of Origin

Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains

"Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice"

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose

Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses

Ohmic Heating: A potential technology for sweet whey processing

"Evaluation of the Pivot Profile(c), a new method to characterize a large variety of a single product: Case study on honeys from around the world"

Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production

An Electronic Nose for Royal Delicious Apple Quality Assessment - A Tri-layer Approach

"Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment"

Influence of methyl jasmonate foliar application to vineyard on grape volatile composition over three consecutive vintages

Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review

Changes of free-form volatile compounds in pre-treated raisins with different packaging materials during storage

"The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese"

Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

Oak wood extracts applied to the grapevine. An alternative to obtain quality Garnacha wines

Characterization of Roselle calyx from different geographical origins

The content of linoleic acid in grape must influences the aromatic effect of branched-chain amino acids addition on red wine

Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars

Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry

Correlation between the key aroma compounds and gDNA copies of Bacillus during fermentation and maturation of natto

"Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds"

Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages

"Evaluation of the chemical, sensory and volatile composition of sapota-do-Solimoes pulp at different ripening stages"

Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling

Evaluation of spoilage potential and volatile metabolites production by Shewanella baltica isolated from modified atmosphere packaged live mussels

Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass (Dicentrarchus labrax)

Characterization of virgin walnut oils and their residual cakes produced from different varieties

The influence of the storage temperature on the stability of lipid microparticles containing ginger oleoresin

Monitoring the volatile and hydrophilic bioactive compounds status of fresh and oxidized Chemlali virgin olive oils over olive storage times

Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology

"Carbohydrates, volatile and phenolic compounds composition, and antioxidant activity of calabura (Muntingia calabura L.) fruit"

Impact of storage time and temperature on volatomic signature of Tinta Negra wines by LLME/GC-(IT)MS

Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

"Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham"

Flavor profiling of apple ciders from the UK and Scandinavian region

De-stoning technology for improving olive oil nutritional and sensory features: The right idea at the wrong time

Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer

Chemo-sensory approach for the identification of chemical compounds driving green character in red wines

'Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process'

The impacts of water compositions on sensory properties of foods and beverages cannot be underestimated

Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae

Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging

Biogenic amines and other polar compounds in long aged oxidized Vernaccia di Oristano white wines

"Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry"

Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai

Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity

Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese

Identification of key odorants responsible for chestnut-like aroma quality of green teas

The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans

"Towards a better understanding of Artemisia vulgaris: Botany, phytochemistry, pharmacological and biotechnological potential"

"Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata"

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

Sensory and volatile profiles of monofloral honeys produced by native stingless bees of the brazilian semiarid region

Use of olive leaf extract to reduce lipid oxidation of baked snacks

Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae

Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts

The role of phenolic compounds on olive oil aroma release

Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines

Sensorial and physicochemical analysis of Indian honeys for assessment of quality and floral origins

Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae

Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends

"Unlocking Phacelia tanacetifolia Benth. honey characterization through melissopalynological analysis, color determination and volatiles chemical profiling"

Variation of volatile terpenes in the edible fungi mycelia Flammulina velutipes and communications in fungus-mite interactions

Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches

Towards understanding the varietal typicity of virgin olive oil by correlating sensory and compositional analysis data: a case study

Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics

"Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storage"

Unveiling the lager beer volatile terpenic compounds

Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil

"Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains"

The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines

"Sensory evaluation of the synergism among ester odorants in light aroma-type liquor by odor threshold, aroma intensity and flash GC electronic nose"

"Volatile molecular markers of VOO Thermo-oxidation: Effect of heating processes, macronutrients composition, and olive ripeness on the new emitted aldehydic compounds"

"Remela de cachorro (Clavija lancifolia Desf.) fruits from South Amazon: Phenolic composition, biological potential, and aroma analysis"

Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis

Profile changes in banana flavour volatiles during low temperature drying

Thap Maeo bananas: Fast ripening and full ethylene perception at low doses

Structural Equation Modelling (SEM) applied to sensory profile of Vinho Verde monovarietal wines

Viscozyme L pretreatment on palm kernels improved the aroma of palm kernel oil after kernel roasting

Variation of aroma profile in fermentation process of Wuliangye baobaoqu starter

2017

Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage

"Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese"

An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters

Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction-Mass Spectrometry (PTR-MS) and sensory analysis

Identification of biochemical features of defective Coffea arabica L. beans

Comparative analysis of the volatile composition of honeys from Brazilian stingless bees by static headspace GC-MS

Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.)

Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice

Effect of symbiotic interaction between a fructooligosaccharide and probiotic on the kinetic fermentation and chemical profile of maize blended rice beverages

Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate

Changes in anthocyanins and volatile components of purple sweet potato fermented alcoholic beverage during aging

Impact of volatile composition on the sensorial attributes of dried paprikas

Early leaf removal applied in warm climatic conditions: Impact on Tempranillo wine volatiles

"(1)H NMR and SPME-GC/MS study of hydrolysis, oxidation and other reactions occurring during in vitro digestion of non-oxidized and oxidized sunflower oil. Formation of hydroxy-octadecadienoates"

"Behaviour of non-oxidized and oxidized flaxseed oils, as models of omega-3 rich lipids, during in vitro digestion. Occurrence of epoxidation reactions"

"Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass"

"Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.)"

Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release

"How native yeasts may influence the chemical profile of the Brazilian spirit, cachaca?"

Model studies on the formation of volatile compounds generated by a thermal treatment of steryl esters with different fatty acid moieties

Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage

Moscatel vine-shoot extracts as a grapevine biostimulant to enhance wine quality

Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization

Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal

Evaluation of natural occurring bioactive compounds and antioxidant activity in Nuragus white wines

Light-induced alterations of pineapple (Ananas comosus [L.] Merr.) juice volatiles during accelerated ageing and mass spectrometric studies into their precursors

The effect of algae diets (Skeletonema costatum and Rhodomonas baltica) on the biochemical composition and sensory characteristics of Pacific cupped oysters (Crassostrea gigas) during land-based refinement

Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses

"A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis"

High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC-MS and chemometric methods

Microbial metabolites profile during in vitro human colonic fermentation of breakfast menus consumed by Mexican school children

Functional characterizations of beta-glucosidases involved in aroma compound formation in tea (Camellia sinensis)

Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo (Eucryphia cordifolia Cav.) honey

Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation

Volatile metabolite profiling reveals the changes in the volatile compounds of new spontaneously generated loquat cultivars

Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds

Transcriptome analysis reveals the effect of pre-harvest CPPU treatment on the volatile compounds emitted by kiwifruit stored at room temperature

2016

Effect of alpha-tocopherol on oxidative stability of oil during spray drying and storage of dried emulsions

Formation of volatile compounds during cupuassu fermentation: Influence of pulp concentration

"Study of the effect of H(2)S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA)"

2015

Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds

"Conducting starter culture-controlled fermentations of coffee beans during on-farm wet processing: Growth, metabolic analyses and sensorial effects"

Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast

Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality