Editorial: Novel technologies applied to flavoromics and sensory evaluation of foods

Geraldine M. Dowling; Michel Aliani

doi:10.3389/fnut.2024.1544709

Editorial: Novel technologies applied to flavoromics and sensory evaluation of foods

Geraldine M. Dowling
, Michel Aliani

Research output: Contribution to journal › Editorial

2 Citations (Scopus)

Original language	English
Article number	1544709
Journal	Frontiers in Nutrition
Volume	11
DOIs	https://doi.org/10.3389/fnut.2024.1544709
Publication status	Published - 2024

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

analytical techniques
chemometrics
chromatography
flavoromics
food
mass spectrometry (MS)
nuclear magnetic resonance (NMR) spectroscopy
sensory analysis

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10.3389/fnut.2024.1544709

Cite this

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title = "Editorial: Novel technologies applied to flavoromics and sensory evaluation of foods",

keywords = "analytical techniques, chemometrics, chromatography, flavoromics, food, mass spectrometry (MS), nuclear magnetic resonance (NMR) spectroscopy, sensory analysis",

author = "Dowling, \{Geraldine M.\} and Michel Aliani",

year = "2024",

doi = "10.3389/fnut.2024.1544709",

language = "English",

volume = "11",

journal = "Frontiers in Nutrition",

issn = "2296-861X",

}

TY - JOUR

T1 - Editorial

T2 - Novel technologies applied to flavoromics and sensory evaluation of foods

AU - Dowling, Geraldine M.

AU - Aliani, Michel

PY - 2024

Y1 - 2024

KW - analytical techniques

KW - chemometrics

KW - chromatography

KW - flavoromics

KW - food

KW - mass spectrometry (MS)

KW - nuclear magnetic resonance (NMR) spectroscopy

KW - sensory analysis

UR - https://www.scopus.com/pages/publications/85216261636

U2 - 10.3389/fnut.2024.1544709

DO - 10.3389/fnut.2024.1544709

M3 - Editorial

AN - SCOPUS:85216261636

SN - 2296-861X

VL - 11

JO - Frontiers in Nutrition

JF - Frontiers in Nutrition

M1 - 1544709

ER -

Editorial: Novel technologies applied to flavoromics and sensory evaluation of foods

UN SDGs

Keywords

Access to Document

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