NPJ science of food
Characterization of key aroma-active terpenes in Brazilian seasonings using eco-friendly DI-SPME with GC×GC-MS and odor activity value workflow.
Jhonatan Bispo de Oliveira, Helvécio Costa Menezes, Patterson Patrício de Souza, Zenilda de Lourdes Cardeal
Published: 202610.1038/s41538-025-00687-2
Abstract
Brazilian seasonings exhibit a rich variety of flavors that are largely attributed to terpenes. However, the systematic identification of the key aroma-active terpenes in these seasonings are poorly identified, lacking characterization by sustainable…
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