Special Issue "Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food"

Eugenio Aprea

doi:10.3390/molecules25173811

Special Issue "Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food"

Molecules. 2020 Aug 21;25(17):3811. doi: 10.3390/molecules25173811.

Author

Eugenio Aprea^{1

2}

Affiliations

¹ Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige (TN), Italy.
² Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all'Adige (TN), Italy.

Abstract

Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odour and aroma [...].

Keywords: Maillard reaction; aroma profiling; fermentation; fingerprinting; flavour; food decay; food processing; gas chromatography; gas sensors; odour; oxidation; solid-phase micro-extraction; spectrometry; volatilome.

Publication types

Editorial

MeSH terms

Food Analysis / methods*
Gas Chromatography-Mass Spectrometry
Odorants / analysis*
Smell*
Solid Phase Microextraction
Volatile Organic Compounds / analysis*

Substances

Volatile Organic Compounds