Rice is the staple food of around 3 billion people, most of them in Asia which accounts for
90% of global rice consumption. Aromatic rices have been preferred over non‐aromatic rice …

The aroma in rice and its products is one of the important quality characteristics. It is
contributed by more than 500 different volatile compounds and the extraction and …

Volatile sulfur compounds are important contributors to the characteristic flavors and off-
flavors of many foods. As a class, sulfur-containing flavor volatiles have low sensory …

Chinese sesame-flavour baijiu (CSB) is one of aroma types discovered after the founding of
China. Sulfur-containing compounds have low content in CSB but play an important role …

Fragrant peanut oils (FPOs) are commonly defined as edible peanut oils having strong
natural roasted peanut flavor without peculiar unpleasant odors and produced from peanut …

The aim of this study was to compare the usefulness of three extraction methods: SPME
(solid-phase microextraction), SAFE (solvent-assisted flavor evaporation) and SDE …

Flavorings-related lung disease is a potentially disabling disease of food industry workers
associated with exposure to the α-diketone butter flavoring, diacetyl (2, 3-butanedione). To …

Cereal coffee is a coffee substitute made mainly from roasted cereals such as barley and rye
(60–70%), chicory (15–20%), and sugar beets (6–10%). It is perceived by consumers as a …

Smoked cooked loin is one of the most popular meat products in Poland. In this study, key
volatile compounds in this traditional Polish meat product were determined using gas …

Food drinks are normally processed to increase their shelf-life and facilitate distribution
before consumption. Thermal pasteurization is quite efficient in preventing microbial …