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 …

Metabolic changes occurring in ripe or senescent fruits during postharvest storage lead to a
general deterioration in quality attributes, including decreased flavor and 'off …

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

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 …

Trace analysis of food contaminants, pathogens, or the presence of undesirable
compounds, investigation of the ongoing concern of food fraud 1 (eg, adulteration …

The contribution focuses on untargeted data processing/analysis approaches that are
currently adopted to explore the 4D-data matrices produced by comprehensive two …

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 …

Traditional flavor chemistry research usually makes use of targeted approaches by focusing
on the detection and quantification of key flavor active metabolites that are present in food …

In this review, we report on the latest (2020‐Early 2021) instrumental advances and
applications of comprehensive two‐dimensional gas chromatography (GC× GC), including …