Aroma analysis is of paramount importance in the plant-based meat industry. The ability to replicate flavors and mimic real meat is vital in…

Edible oils and food products containing edible oils are prone to off-odors due to lipid oxidation. However, most studies focus on the increase of…

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

Plant-based proteins are a rapidly growing market with plantbased seafood replacement also seeing significant growth in recent years. The key to…

In this study, four immersion extraction techniques using the GERSTEL PDMS Twister® and PDMS/HLB TF-SPME devices were compared for their efficacy…

Stir Bar Sorptive Extraction (SBSE) and Solvent Assisted Stir Bar Sorptive Extraction (SA-SBSE) are firmly established techniques for extraction…

Aroma Office 2D (Gerstel K.K.) is an integrated software approach for simultaneous processing of retention index (RI) and mass spectra (MS) for…

1,4-Dioxane is a chemical contaminant formed in trace amounts as a byproduct during the manufacturing process of detergents, foaming agents,…

Gas Chromatography-Olfactometry (GC-O) is an essential technique in aroma analysis. Olfactory detection is often performed in parallel with GC…

Static headspace analysis is often considered to be useful only when the analytes of interest are present in high concentrations. Although…