In the article published in Food Chemistry: X, the researchers utilized E-nose, HS-GC-IMS, and HS-SPME-GC–MS to analyze the flavor profiles of the pileus and stipe of Boletus edulis.

In the article published in Food Chemistry: X journal, the researchers explored how puffing temperature and time affect the quality and flavor of sea cucumbers, aiming to make them easier to consume.

The aim of this work was to compare sensory evaluation and electronic nose technology used to assess aromas in dry hopped beers. An electronic nose based on gas chromatography was used for the first time.

The study published in the journal Food Chemistry identifies the use of peracetic acid as a cleaning agent for the production machines used in orange juice production as the cause.

EPA, FDA and USDA have developed a plan to update, streamline and clarify their regulations and oversight mechanisms for products of biotechnology.

Veronika Brychová finds herself peering into the culinary habits of ancient peoples through shards of prehistoric pottery, using fat residues to uncover what our ancestors cooked – and when.

There’s only one genetic defence to protect crops from wheat midge — but researchers are looking to change that.

This work develops a volatile fingerprint of potato taste defect (PTD) in roasted arabica coffee using HS-SPME-GC×GC-TOFMS and chemometrics.

Considering the increase in the extent of strobilurine use in the protection of barley and hop, it was necessary to introduce monitoring of their residues in raw materials, intermediaries and a final product.