OUT of the many methods suggested 1 for the quantitative determination of the total of aromatic constituents in mineral oils, none is suitable for giving information about the nature of these ...

The flavor and fragrance company Symrise is working with the Belgian biotech firm ChemCom to identify aromatic compounds that block the receptors of unpleasant odors. The partners will use ChemCom’s ...

NMR spectroscopy is a powerful technique that is ideally suited to the characterization and analysis of a diverse array of chemical compounds. Unlike many other analytical techniques, NMR spectroscopy ...

Aroma is an important sensory factor in the perception of food. But what exactly makes a food smell pungent, or savory, or foul? The chemistry of aroma, or smell, can be very complex. There are an ...

Gas chromatography–ion mobility spectrometry (GC–IMS) is a recent technique applied to food flavor analysis – including the evaluation of food freshness, processing of food products, and changes in ...