Foods are complex matrices composed of macro-constituents (mainly water, sugars, proteins, lipids and minerals) responsible for the nutritional value and most of the technological and organoleptic properties of food products.
Compounds, present in smaller quantities, are also for some of them nutritionally essential. All these compounds are subject to various biochemical and chemical changes during post-harvest storage and processing of raw materials.
quantify nutritional compounds of interest or nutritionally undesirable newly formed compounds
on nutritional markers of interest.
(in volatile and non-volatile organic compounds) to assess the impact of intrinsic (formulation, composition) and extrinsic factors (cultural and technological context, storage conditions …) on product quality attributes.
of ingredients in extracts and food matrices
for the control and improvement of the nutritional quality of food.