Analysis of Volatiles in Food Products
The evaluation of volatiles in food is an important aspect of food production. It gives knowledge about the quality of foods and their relationship to consumers’ choices. Alcohols, aldehydes, acids, esters, terpenes, pyrazines, and furans are the main chemical groups that are involved in aroma forma...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-09-01
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| Series: | Separations |
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| Online Access: | https://www.mdpi.com/2297-8739/8/9/157 |