Cocoa smoky off-flavour: A MS-based analytical decision maker for routine controls

Strategies for Accurate Quantitation of Volatiles from Foods and Plant-Origin Materials: A Challenging Task

(2019) Barbara Sgorbini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cocoa smoky off-flavor: chemical characterization and objective evaluation for quality control

(2019) Pamela Perotti et al.   FOOD CHEMISTRY

Omics approaches for food analysis and authentication

(2019) David I Ellis   Current Opinion in Food Science

HS-SPME-MS-Enose Coupled with Chemometrics as an Analytical Decision Maker to Predict In-Cup Coffee Sensory Quality in Routine Controls: Possibilities and Limits

(2019) Erica Liberto et al.   MOLECULES

Advanced fingerprinting of high-quality cocoa: Challenges in transferring methods from thermal to differential-flow modulated comprehensive two dimensional gas chromatography

(2018) Federico Magagna et al.   JOURNAL OF CHROMATOGRAPHY A

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

(2018) Sandra Petričević et al.   MEAT SCIENCE

Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

(2018) Hongwei Wang et al.   MOLECULES

Odorants quantitation in high-quality cocoa by multiple headspace solid phase micro-extraction: Adoption of FID-predicted response factors to extend method capabilities and information potential

(2018) Chiara Cordero et al.   ANALYTICA CHIMICA ACTA

Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences

(2018) Zoé Deuscher et al.   JOURNAL OF MASS SPECTROMETRY

Comprehensive Chemical Fingerprinting of High-Quality Cocoa at Early Stages of Processing: Effectiveness of Combined Untargeted and Targeted Approaches for Classification and Discrimination

(2017) Federico Magagna et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing

(2016) Valentina Acierno et al.   FOOD RESEARCH INTERNATIONAL

Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis

(2015) Mathilde Charles et al.   FOOD RESEARCH INTERNATIONAL

Electronic noses for food quality: A review

(2015) Amy Loutfi et al.   JOURNAL OF FOOD ENGINEERING

Cocoa production in West Africa, a review and analysis of recent developments

(2015) Marius Wessel et al.   NJAS-WAGENINGEN JOURNAL OF LIFE SCIENCES

The myth of comfort food.

(2014) Heather Scherschel Wagner et al.   HEALTH PSYCHOLOGY

Evidence of different flavour formation dynamics by roasting coffee from different origins: On-line analysis with PTR-ToF-MS

(2014) Alexia N. Gloess et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Non-separative Headspace Solid Phase Microextraction–Mass Spectrometry Profile as a Marker To Monitor Coffee Roasting Degree

(2012) Erica Liberto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Direct-injection mass spectrometry adds the time dimension to (B)VOC analysis

(2011) Franco Biasioli et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Analysis of food taints and off-flavours: a review

(2009) K. Ridgway et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Metabolomic analysis in food science: a review

(2009) Juan M. Cevallos-Cevallos et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

When Machine Tastes Coffee:  Instrumental Approach To Predict the Sensory Profile of Espresso Coffee

(2008) Christian Lindinger et al.   ANALYTICAL CHEMISTRY

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

(2008) Felix Frauendorfer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of volatile phenols in virgin olive oils and their sensory significance

(2008) Stefania Vichi et al.   JOURNAL OF CHROMATOGRAPHY A