Food Odors by Sensory Directed GC-MS
Lipid oxidation generates off-odors in food, edible oils, and fats. DHS or Thermal Extraction-GC-MS/O using Sensory Directed Analysis quickly identifies off-odors.
Aroma Analysis of Various Cooked Meat
Aroma analysis is vital in plant-based meat production. Our study features the benefits of dynamic headspace extraction from cooked beef and plant-based meat.