Zhongda Zeng, Baohua Zhang, Yifei Zhan, Jinfeng Huo, Yingjiao Shi, Xianyi Li, Wei Zhe, Boyan Li, Yipeng Zhang, Qianxu Yang
Natural flavors and fragrances or their extracts have been widely used in a large variety of areas, including food, cosmetic, and tobacco industrial processes, among others. The compositions and intrinsic attributes of flavors and fragrances were related to many factors, such as species, geographical origin, planting environment, storage condition, processing method, and so on. This not only increased the difficulty in analyzing the product quality of flavors and fragrances, but also challenged the idea of "quality-by-design (QbD)"...
March 26, 2023: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences