Wine is one of the most consumed beverages around the world. It is composed of alcohols,
sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile …

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 …

Pioneered by Liu and Phillips in 1991, 1 comprehensive twodimensional (2D) gas
chromatography (GC× GC) has become an indispensable technique for the separation and …

(GC× GC) method, surely it is the excitement engendered by a well-designed separation that
has captured the attention, fascinated, and sustained proponents and users throughout the …

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 …

Background More than 2700 trace compounds were reported in Chinese Baijiu. Among
these compounds, odor-active compounds (OACs) can directly exhibit sensory …

Fruits and vegetables contain a large number of volatile compounds, which constitute their
unique odor and contribute to their flavor. However, there are only a few key aroma …

The influence of different combinations of Syrah grape maturation degree (19, 21 and 23°
Brix) and maceration times (10, 20 and 30 days) on the volatile profile and aroma potential …

When transferring an analytical method from one-dimensional to multidimensional gas
chromatography (MDGC), certain parameters require special attention. Here, the sample …

In order to explore the taste characteristics and molecular sensory basis of Chinese yellow
tea, in this study, quantitative descriptive analysis (QDA) and partial least squares …