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When analyzing odorants in food or their raw materials, the formation of artifacts can significantly distort the results. In a new comparative study, two researchers from the Leibniz-Institute for ...

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 ...

When analyzing odorants in food or their raw materials, the formation of artifacts can significantly distort the results. In a new comparative study, researchers have shown that the injection method ...