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Both aroma and taste are important quality criteria for food products, and they have a great influence on our consumption behaviours. In recent years, a significant increase in the number of studies related to the identification of the characteristic odor- and taste-active compounds of particular foods has been observed.In this book, you can find nine valuable scientific contributions, which deal with the more recent analytical developments for the identification of some compounds responsible for odor and taste in foods such as ham, beer, strawberry, Amontillado sherry wine and others, in order to authenticate them or evaluate the effect of different techniques or making stages on their aroma and taste.

Iberian ham --- authentication --- feeding --- fatty acids --- oleic acid --- artificial neural network --- strains-selection --- 1,3-pentadiene --- sorbate --- spoilage-yeast --- food-preservation --- headspace sorptive extraction --- beer --- volatile compounds --- stir bar sorptive extraction --- strawberry --- volatile profile --- variety --- soilless system --- anthocyanins --- antioxidants --- blueberry --- Box–Behnken design --- phenolic compounds --- response surface methodology --- ultra-high-performance liquid chromatography --- UHPLC --- UV–Vis --- Vaccinium corymbosum L. --- HSCCC --- sherry wine --- Amontillado --- antioxidant activity --- aroma precursors --- grapes --- HPLC-DAD --- HPLC-qTOF-MS --- intact glycosides --- Brandy de Jerez --- Sherry Cask® --- oak wood --- aroma --- ageing --- pellicular maceration --- supra-extraction --- β-glycosidase --- enzymes --- yeasts --- sensory analysis --- n/a --- Box-Behnken design --- UV-Vis

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The present Special Issue, “Innovative Extraction Techniques and Hyphenated Instrument Configuration for Complex Matrices Analysis”, aims to collect and to disseminate some of the most significant and recent contributions in the interdisciplinary area of innovative extraction procedures from complex matrices followed by validated analytical methods using hyphenated instrument configurations to support the optimization of the whole process and the scale-up possibility

alginate --- n/a --- heavy metals --- high-speed counter-current chromatography (HSCCC) --- microwave processing --- phytochemicals --- microNIR --- antioxidant activity --- in-line monitoring --- Wuyi Rock tea --- metabolomics --- seawater --- optimization --- walnut septum --- color analysis --- metabolite profiling --- rosuvastatin --- dispersive liquid-liquid microextraction --- antioxidant --- mouse melanoma B16 cells --- nails --- extraction --- sample preparation --- quality --- MAE --- Panax notoginseng --- physicochemical properties --- flow injection --- ionic liquids --- branched-chain keto acids --- Semen Cuscutae --- near-infrared spectroscopy --- volatile organic compounds --- odor --- SFE --- single-drop microextraction --- experimental design --- cluster analysis --- therapeutic drug monitoring --- Thymus algeriensis --- metformin --- tyrosinase --- gas chromatography-olfactometry --- Ajuga genevensis --- phytosterols --- serum --- diabetes --- GHB --- polyphenols --- ultrasound assisted extraction --- microextraction --- oolong tea --- alkaloid --- minor ginsenosides --- inductively coupled plasma-mass spectrometry --- wood --- stir bar sorptive extraction --- HPLC-Q-TOF/MS --- GHB glucuronide --- Hericium erinaceuns mycelium --- endogenous values --- cultivars --- Tieguanyin tea cultivar --- SIRT1 --- modification --- HPLC-MS/MS --- fluid bed process --- steamed Panax notoginseng --- dry extract --- UPLC-QTOF MS --- flavonoids --- blood-enriching activity --- UPLC-QqQ MS --- HPLC-PDA --- neurodegenerative disease --- biological activity --- rare earth elements --- response surface methodology --- solid-phase microextraction --- Ultra-Turrax extraction --- bovine hide --- ultra-high-performance liquid chromatography tandem mass spectrometry --- gel strength --- hematopoiesis --- genistein --- muscle --- Lycium ruthenicun --- hemostatic activity --- flavonoid --- ultra-high-performance liquid chromatography coupled to electrospray ionization mass spectrometry --- HILIC --- surfactant --- saponins --- pigments --- chlorogenic acids --- daidzein --- Fe3O4 --- LC-MS --- Asphodeline lutea --- actinidin --- total polyphenolic content --- stir cake sorptive extraction --- gelatin --- ruthenicunoid A