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 …

Background Food fraud is the intentional deception carried out for gain, and is growing. Rice
is the most used and the staple cereal for more than half of the world. Because of the scale …

Abstract Analysis of endogenous metabolites in biological samples may lead to the
identification of biomarkers in metabolomics studies. To achieve accurate sample analysis, a …

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 …

A step-by-step approach to easily adapt and use a GC-FID as an olfactometer, as well as a
detailed description of acquisition and interpretation of olfactometric data by the OSME (from …

This paper focuses on the use of a new type of yeast encapsulation procedure, applying the
chitosan-calcium alginate double layer microcapsules, for the production of Riesling …

Commercial sparkling wine production represents a relatively low but important part of the
Croatian wine production, especially in the Zagreb county. This study presents the results of …

We report the first polyphasic characterization of native Saccharomyces cerevisiae in order
to select candidate strains for the design of starter cultures tailored for Apulian sparkling …

Sensomics, like other “omics” fields, cuts across chemistry and biology and so requires
holistic strategies capable of comprehensively mapping the set of all potential ligands (eg …

A headspace solid-phase microextraction coupled to gas-chromatography and mass
spectrometry (HS-SPME-GC-MS) was developed and validated for the determination of 26 …