Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods

Foods. 2021 Jul 14;10(7):1628. doi: 10.3390/foods10071628.

Authors

Enrique Durán-Guerrero¹, Remedios Castro Mejías¹

Affiliation

¹ Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cádiz, Agrifood Campus of International Excellence (ceiA3), Pol. Río San Pedro, Puerto Real, 11510 Cadiz, Spain.

Abstract

Both aroma and taste are crucial quality criteria for food products, having a great influence on our consumption behaviour [...].

Publication types

Editorial