Relevance of two-dimensional gas chromatography and high resolution olfactometry for the parallel determination of heat-induced toxicants and odorants in cooked food
Authors: Anupam Giri, Weeraya Khummueng, Frédéric Mercier, Nathalie Kondjoyan, Pascal Tournayre, Maïa Meurillon, Jérémy Ratel, Erwan Engel Abstract The assessment of the dual impact of heating treatments on food safety and aroma is a major issue for the food sector. The aim of the present study was to demonstrate the relevance of multidimensional GC techniques, …