Pyrazines are a class of active aromatic substances existing in various foods. The
accumulation of pyrazines has an impact on flavor and quality of food products. This review …

Fingerprinting methods describe a variety of analytical methods that provide analytical
signals related to the composition of foodstuffs in a non-selective way such as by collecting a …

Nowadays, consumers expect to be sure that a food product complies with its label and
demand further information regarding the geographical origin of the product. Beverages are …

Solid-phase microextraction (SPME) is a simple, sensitive, rapid and solvent-free technique
for the extraction of analytes from gaseous, liquid and solid samples and takes a leading …

The increase of food adulteration, inducing losing a large amount of money as well as of the
confidence of consumers, has become an urgent issue for producers, researchers …

In the present review, five well-established groups of lab-made SPME coatings materials
including metal organic frameworks (MOFs), layered double hydroxides (LDHs), molecular …

In this review, we present the most significant developments since 2013 of sorbent-based
headspace extractions that resonated with the latest guidelines of green analytical …

Microextraction techniques have been developed rapidly in recent years due to their
numerous advantages including simplicity, miniaturization, cost-effectiveness, easy …

Sensory analysis is a key method to assess flavor quality and to characterize consumer
preference and acceptance, whereas instrumental analysis helps to identify flavor …

The pleasant taste and flavor of coffee are responsible for making it one of the most
preferred and consumed beverages around the world. Industrial coffee plants usually roast …