The present review–Part II of a comprehensive review on solid-phase microextraction
(SPME) applied to complex matrices–aims to describe recent developments in SPME …

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

(GC) methods is an indispensable tool in the analytical chemist's tool box. A myriad of fields
of study rely upon the application of GC methods to address an ever growing demand to …

The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-
GC× GC/TOFMS along with the determination of odor activity value (OAV) and relative odor …

The assessment of wine traceability and authenticity is a critical issue that has gained a lot of
interest internationally. Specific quality control programs are mandatory in many countries …

The drying technology is crucial to the quality of Congou black tea. In this study, the aroma
dynamic characteristics during the variable-temperature final firing of Congou black tea was …

The volatile fraction of food, also called the food volatilome, is increasingly used to develop
new fingerprinting approaches. The characterization of the food volatilome is important to …

Comprehensive two-dimensional (2D) gas chromatography coupled with time-of-flight mass
spectrometry (GC× GC–TOFMS) is a versatile instrumental platform capable of collecting …

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

Dark tea is a special type of tea that requires microbial fermentation during the post-
fermentation process, and its volatile composition is quite different from other tea kinds. The …