Virgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils
which are of paramount importance for human health. VOO constituents are also …

The dynamic and complex peculiarities of the oral environment present several challenges
for controlling the aroma release during food consumption. They also pose higher …

The evaluation of volatiles in food is an important aspect of food production. It gives
knowledge about the quality of foods and their relationship to consumers' choices. Alcohols …

The plant polyphenols are normally presented as natural functional antioxidants, which also
possess the potential ability to improve the physicochemical stability of polyunsaturated fatty …

The maturity level of eggs during pickling is conventionally assessed by choosing few eggs
from each curing batch to crack open. Yet, this method is destructive, creates waste and has …

Volatile compounds carry valuable information regarding the properties of foodstuffs.
Volatiles emitted from food can be used as, for example, indicators of quality, shelf-life, or …

Background Nowadays scientific communities and food manufacturers are interested in
bringing natural compounds, such as dietary phenolics, to consumers demanding health …

Hydroxycinnamic acids and ethyl acetate were assessed in simulated alcohol-free wine
solutions to explore the effect of phenolic acids on the aroma volatility of esters. The results …

The Mediterranean diet, considered one of the healthiest in the world, is characterized in
part by the major source of its fat, which is extra virgin olive oil (EVOO). Among the health …

The core drivers of the modern food industry are meeting consumer demand for tasty and
healthy foods. The application of food flavor perception enhancement can help to achieve …