Mineral oil contaminants in food can originate from a variety of sources, from contamination of the crop environment to machine oils from…

Meat substitutes are becoming increasingly important as they represent a sustainable alternative to meat products. The released flavors in the…

The Maillard reaction plays a crucial role in shaping the appearance, aroma, and taste of cooked meat, with the first two factors driving initial…

Off odors in finished whiskey, such as 2-methylisoborneol (MIB) and geosmin, which impart a musty/earthy odor, can significantly impact its…

N-nitrosamines, a class of compounds commonly found in foods and beverages, have long been a health concern due to their carcinogenic risks [1].…

Liquid-liquid extractions are used to extract and concentrate an-alytes from aqueous matrices. This extraction technique is wide-ly accepted, as…

The plant-based protein market has been booming in the past few years. However, flavor remains the most significant barrier to overcome.…

In the work presented here, the PFAS listed in EN 17892, including the substance list in EU Drinking Water Directive (EU 2020/2184), were…

Thoroughly determining the VOCs and semi-VOCs in various consumer goods using the proper extraction technique for GCMS is vital for ensuring…

Non-alcoholic (NA) beers have recently increased in the market as consumers look towards healthier drink options. To gain consumer acceptance,…