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  1. 1
    “…An increase in four volatiles was observed in all oxidised samples tested, albeit to varying degrees depending on the blend and packaging: acetic and propionic acids (pungent, acidic, rancid), 1-H-pyrrole-2-carboxaldehyde (musty), and 5-(hydroxymethyl)-dihydro-2(3H)-furanone.…”
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    Online Artículo Texto
    Potential Aroma Chemical Fingerprint of Oxidised Coffee Note by HS-SPME-GC-MS and Machine Learning
  2. 2
    “…The combination of detailed VOCs profiling by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and accurate quantification of rancidity markers by multiple headspace-SPME (MHS-SPME) answers many different questions about shelf-life (i.e., aroma, storage stability, impact of temperature and storage atmosphere, rancidity level), while providing reliable and robust data for long-range studies and quality controls. …”
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    Online Artículo Texto
    Integrated Strategy for Informative Profiling and Accurate Quantification of Key-Volatiles in Dried Fruits and Nuts: An Industrial Quality Control Perspective
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