Editorial: The use of volatile compounds analysis for the assessment of food and beverage quality

Frontiers in Nutrition

Nutrition

Ben de Lacy Costello¹  Natalia Drabinska²  Martyna N. Wieczorek² 

[1] Centre for Research in Biosciences, School of Applied Sciences, University of the West of England, Bristol, United Kingdom;Food Volatilomics and Sensomics Group, Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland;

关键词: flavor;    aroma;    volatiles;    beverages;    food;    food quality;   

DOI  :  10.3389/fnut.2023.1250634

 received in 2023-06-30, accepted in 2023-07-03,  发布年份 2023

来源: Frontiers

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