The volatile composition and odor of meat and meat products is based on the precursors
present in the raw meat. These are influenced by various pre-slaughter factors (species …

Stir-bar sorptive extraction (SBSE) is a popular solvent-less sample preparation method,
which is widely applied for the sampling and preconcentration of a wide range of non-polar …

Taste and odor (T&O) are an important issue in drinking water, aquaculture, recreation and a
few other associated industries, and cyanobacteria-relevant geosmin and 2 …

Research on the flavor compounds in baijiu has drawn much attention in recent years. Some
the studies have focused on the volatile sulfur-containing compounds, a particular class of …

The exposure to geosmin (GSM) and 2-methylisoborneol (2-MIB) in water has caused a
negative impact on product reputation and customer distrust. The occurrence of these …

Fungi in drinking water have been long neglected due to the lack of convenient analysis
methods, widely accepted regulations and efficient control strategies. However, in the last …

Food products are susceptible to mold contamination, releasing moldy odors. These moldy
odors not only affect the flavor of food, but also pose a risk to human health. Moldy odors are …

Europe is strongly committed to the recycling of plastics, especially packaging. In the
development of closed loop recycling processes, recyclates must have appropriate …

Abstract Geosmin and 2-methylisoborneol (2-MIB) are amongst the most common earthy
and musty taste and odour (T&O) compounds found in drinking water. With low odour …

Zearalenone and its metabolites are mycotoxins generated by Fusarium species while crops
are growing and can typically be found in various foods, posing a risk to human health …