As a green and versatile sample pretreatment technique, solid-phase microextraction
(SPME) has attracted increasing attention since it was proposed in 1990 by Janusz …

Pyrazines are a class of active aromatic substances existing in various foods. The
accumulation of pyrazines has an impact on flavor and quality of food products. This review …

Roasting influences the color, flavor, and antioxidant activities of peanuts. However, the
biochemical mechanisms that occur during roasting are not well known. In this study, the …

The difference in the aroma composition of cold‐pressed and roasted peanut oils was
investigated. There were 28 and 75 odorants with flavour dilution (FD) factors between 1 …

Peanuts contain a diverse and vast array of chemical and biological compounds having a
rich nutritional profile and contain an excellent source of health-promoting substances. This …

Lipid is an important precursor for volatile flavor formation, but it is not clear how to study the
reactions involved in forming key volatile flavor compounds in peanut oil. In this paper, we …

In this study, the impact of kernel grade on the physicochemical quality, fatty acids, and
volatile compounds of cashew nut oil was assessed. The oil samples were obtained from …

Volatile compounds (VOCs) present in the oil extracted from yellow horn seeds were first
analyzed using GC-IMS and GC-O-MS at varying roasting temperatures. A total of 97 VOCs …

To establish the analytic conditions for examining the aroma quality of vanilla pods, we
compared different extraction methods and identified a suitable option. We utilized …

High-pressure photoionization time-of-flight mass spectrometry (HPPI-TOFMS) combined
with dynamic headspace sampling was developed for rapid identification of adulteration in …