Furan is a thermal food processing contaminant that is ubiquitous in various food products
such as coffee, canned and jarred foods, and cereals. A comprehensive summary of …

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 …

Flavor characteristics of Shanlan rice wines with different fermentation time were analyzed.
Results suggested that 3-methyl-1-butanol, phenylethyl alcohol, ethyl acetate, and diethyl …

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 …

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 …

The presence of chemical contaminant in alcoholic beverages is a widespread and notable
problem with potential implications for human health. With the complexity and wide variation …

Ethyl carbamate (EC) is a process contaminant that can be formed as a by-product during
fermentation and processing of foods and beverages. Elevated EC concentrations are …

Microextractions have become an attractive class of techniques for metabolomics. The most
popular technique is solid-phase microextraction that revolutionized the field of modern …

In this study, a series of polymeric ionic liquid (PIL) sorbent coatings is evaluated for the
extraction of polar volatile organic compounds (VOCs) from Brazilian wines using …