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Dealcoholized Wine: A Sco** Review of Volatile and Non-Volatile Profiles, Consumer Perception, and Health Benefits
The dealcoholization technique has gained more attention in the wine industry as it can significantly influence wine compositions and quality beyond...
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Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis
The present study is to investigate the non-volatile and volatile profiles in radish according to the different oven roasting processing. In...
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Effects of different lactic acid bacteria on phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice
The effects of three strains of lactic acid bacteria ( Lactobacillus plantarum , Lactobacillus rhamnosus , and Streptococcus thermophilus ) on viable...
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Comparative Analysis of Pre- and Post-Surgery Exhaled Breath Profiles of Volatile Organic Compounds of Patients with Lung Cancer and Benign Tumors
AbstractExhaled breath analysis is a promising approach to diagnosing lung cancer in clinical practice. We studied the exhaled breath profiles of...
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Hydroalcoholic extracts of Psidium cattleianum Afzel. ex Sabine for liqueur production: influence of different fruit harvesting points on phytochemical, volatile, and sensory profiles, antioxidant activity and physical characteristics
Araçá ( Psidium cattleianum Afzel. ex Sabine) is a tasty Brazilian fruit that can be used in the production of alcoholic beverages, such as liqueur....
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Investigating the effect of addition of probiotic microorganisms (bacteria or yeast) to yoghurt on the viability and volatile aromatic profiles
Aroma compounds are key components of food, and the food industry places a high priority on the enhancement of these chemicals. Streptococcus...
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Determination of the Volatile Components
The metabolic activity of sourdough microbial community is exploited not only to leaven dough but also to produce a complex array of volatile and...
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Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study
Manouri, a protected designation of origin (PDO) cheese, is one of the most popular whey cheeses produced in Greece. The objective of the current...
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A comparison between mobile and stationary gas chromatography–mass spectrometry devices for analysis of complex volatile profiles
On-site analysis of volatile organic compounds (VOCs) with miniaturized gas chromatography–mass spectrometry (GC–MS) systems is a very rapidly...
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Body odor samples from infants and post-pubertal children differ in their volatile profiles
Body odors change during development, and this change influences the interpersonal communication between parents and their children. The molecular...
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Volatile and non-volatile additives for Polymer Solar cells from Fullerene to non-fullerene systems
In recent years, the progress of polymer solar cells (PSCs) has been greatly improved, with power conversion efficiencies (PCEs) exceeding 19%. In...
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Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints
Brandy de Jerez is a unique spirit produced in Southern Spain under Protected Geographical Indication “Brandy de Jerez” (PGI). Two key factors for...
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Physicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant
In this study, physicochemical composition, nitrogen fractions and volatile compounds of goat cheeses manufactured using artisanal liquid coagulant...
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Identification of volatile components in Carthamus tinctorius honey using widely-targeted volatilome
Safflower honey (SH) is highly valued for its unique aromatic components and potentialbiological activity. However, the current volatile profiles on...
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Using volatile compounds for the identification of coffee adulterants: marker compounds and non-targeted analysis
Coffee is one of the most highly valued, consumed and comercialized foods in the world. Due to its considerable importance, it has become the target...
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Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground
Coffee volatile compounds formation has been studied for years and the main flavour precursors have been identified. Coffee glycosidically bound...
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Volatile communication in Actinobacteria: a language for secondary metabolism regulation
BackgroundVolatile compounds are key elements in the interaction and communication between organisms at both interspecific and intraspecific levels....
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Volatile profiles of 47 monovarietal cloudy apple juices from commercial, old, red-fleshed and scab-resistant apple cultivars
This study provides cultivar-specific metabolic fingerprints of volatile organic compounds in the headspace of cloudy apple juices. Cloudy juices...
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Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition
This work aims to determine the effect on the aromatic profile and phenolic content of red wine vinegars produced by surface culture at two different...
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Evaluation of the volatile profiles in pulp of 85 apple cultivars (Malus domestica) by HS–SPME combined with GC–MS
The volatile profiles in the pulp of 85 apple cultivars was evaluated based upon headspace solid–phase microextraction (HS–SPME) combined with gas...
