Lipid peroxidation, the most aggressive reaction in food, results in the formation of reactive
organic compounds that detrimentally impact food sensory qualities and consumers' health …

To meet consumer demand for fermented beverages with a wide range of flavors, as well as
for quality assurance, it is important to characterize volatiles and their relationships with raw …

Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the
food matrix and methods for their identification. This review discusses the main groups of …

The refinement and optimization of a method combining headspace solid-phase
microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) was …

Pleurotus citrinopileatus Singer (PCS) has attracted increasing attention as a raw material
for medicine and food. Its quality is greatly affected by the accumulation of metabolites …

Beer, as an ancient and widely consumed alcoholic beverage, holds a rich cultural heritage
and history. In recent years, fruit beer has gained significant attention as a distinct beer type …

The wine's volatilome, most of the time, defines not only its aroma, but also, its major
attributes. In the case of wines, the authentication process has become imperative, in light of …

In this chapter, we attempt to bring together in a readable and accessible form the wine
volatiles patterns highlighting, in a comprehensive way, their differentiated origins. In this …