Volatile compounds play a critical role in defining the sensory attributes of meat products. These compounds, which arise predominantly through lipid oxidation, Maillard reactions and proteolytic ...

Cocoa chemistry encompasses the intricate network of biochemical reactions and molecular transformations that occur from bean to finished product. Central to this field is the analysis of volatile ...

Have you ever wondered why food tastes like wet cardboard when you’re congested? That disappointing experience reveals the secret most of us miss about enjoying meals—your sense of smell quietly ...

This article will cover where volatile compounds in the breath originate from, endogenous compounds, and exogenous compounds. Where do volatile compounds in the breath originate from? Breath comprises ...