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 ...

Currently, there is no standard set for VOCs, but studies have found that levels of several organics average 2 to 5 times higher indoors than outdoors. If something smells, there's a good chance it's ...

A research team has succeeded in automating an established method for the gentle, artifact-avoiding isolation of volatile food ingredients. As the team's current comparative study now shows, automated ...

The CDE is hosting a seminar on the stand-off detection of VOCs. The seminar will launch a call for proposals for technology that can help locate trace amounts of VOCs in a wider environment.