Personal information

Aroma, Food, Chromatography
Belgium

Activities

Works (45)

Impact of smoking on quality characteristics of meat sausages versus vegan meat analogues

2024-11-13 | Lecture
SOURCE-WORK-ID:

4202311

Contributors: Olivier Goemaere; Jolien Devaere; Ilse Fraeye
Source: check_circle
KU Leuven

Comparing the aromatic profile of seven unheated edible insect species

Food Research International
2023-02 | Journal article
SOURCE-WORK-ID:

4061958

Part of ISSN: 0963-9969
WOSUID:

WOS:000916016300001

Contributors: Cristina Perez-Santaescolastica; Jolien Devaere; Ilse Fraeye
Source: check_circle
KU Leuven

The flavour of edible insects: A comprehensive review on volatile compounds and their analytical assessment

Trends In Food Science & Technology
2022-09-01 | Journal article
SOURCE-WORK-ID:

3778843

Part of ISSN: 0924-2244
WOSUID:

WOS:000860267600004

Contributors: Cristina Perez-Santaescolastica; Jolien Devaere; Ilse Fraeye
Source: check_circle
KU Leuven

Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles

Foods
2022-07 | Journal article | Author
Contributors: Jolien Devaere; 0000-0002-7386-0461; Lore Dewulf; Ilse Fraeye; Irena Šoljić; Elsa Lauwers; Andy de Jong; Hermes Sanctorum
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (<i>Mangifera indica</i>) Juices

Foods
2022-01 | Journal article | Author
Contributors: Juliana Mandha; Habtu Shumoy Abraha; Jolien Devaere; Joachim Jietse Schouteten; Xavier Gellynck; 0000-0002-7386-0461; Athanasia Matemu; Katleen Raes
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Towards establishing the spoilage mechanisms of the long-horned grasshopper <i>Ruspolia differens</i> Serville

European Food Research And Technology
2021-12 | Journal article
SOURCE-WORK-ID:

3515766

Part of ISSN: 1438-2377
WOSUID:

WOS:000683652600001

Contributors: Geoffrey Ssepuuya; Dorothy Nakimbugwe; Leen Van Campenhout; Johan Claes; Mik Van Der Borght
Source: check_circle
KU Leuven

Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

Food Chemistry
2021-10-01 | Journal article
SOURCE-WORK-ID:

3472065

Part of ISSN: 0308-8146
WOSUID:

WOS:000657615100001

Contributors: Juliana Mandha; Habtu Shumoy; Jolien Devaere; Joachim J Schouteten; Xavier Gellynck; Ann de Winne; Athanasia O Matemu; Katleen Raes
Source: check_circle
KU Leuven

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates)

Food Research International
2020-06 | Journal article
SOURCE-WORK-ID:

3036862

Part of ISSN: 0963-9969
WOSUID:

WOS:000528254400062

Contributors: Michael Hinneh; Enoch Enorkplim Abotsi; Davy Van de Walle; Daylan Amelia Tzompa-Sosa; Julien Simonis; Kathy Messens; Jim Van Durme; Emmanuel Ohene Afoakwa; Luc De Cooman et al.
Source: check_circle
KU Leuven

Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate

Food Research International
2020-04 | Journal article
Part of ISSN: 0963-9969
Source: Self-asserted source
0000-0002-7386-0461

Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate

Food Research International
2020-04 | Journal article
SOURCE-WORK-ID:

3017888

Part of ISSN: 0963-9969
WOSUID:

WOS:000521512900038

Contributors: Emmy Tuenter; Claudia Delbaere; Sebastiaan Bijttebier; Deborah Custers; Kenn Foubert; Jim Van Durme; Kathy Messens; Koen Dewettinck; Luc Pieters
Source: check_circle
KU Leuven

A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars

European Food Research and Technology
2019 | Journal article
EID:

2-s2.0-85073672119

Contributors: Rottiers, H.; Tzompa Sosa, D.A.; Lemarcq, V.; De Winne, A.; De Wever, J.; Everaert, H.; Bonilla Jaime, J.A.; Dewettinck, K.; Messens, K.
Source: Self-asserted source
0000-0002-7386-0461 via Scopus - Elsevier
grade
Preferred source (of 2)‎

Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques

Journal of Food Engineering
2019 | Journal article
EID:

2-s2.0-85062223116

Contributors: Hinneh, M.; Van de Walle, D.; Haeck, J.; Abotsi, E.E.; De Winne, A.; Saputro, A.D.; Messens, K.; Van Durme, J.; Afoakwa, E.O.; De Cooman, L. et al.
Source: Self-asserted source
0000-0002-7386-0461 via Scopus - Elsevier
grade
Preferred source (of 2)‎

Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques

European Food Research and Technology
2019 | Journal article
EID:

2-s2.0-85059505691

Contributors: Hinneh, M.; Van de Walle, D.; Tzompa-Sosa, D.A.; Haeck, J.; Abotsi, E.E.; De Winne, A.; Messens, K.; Van Durme, J.; Afoakwa, E.O.; De Cooman, L. et al.
Source: Self-asserted source
0000-0002-7386-0461 via Scopus - Elsevier
grade
Preferred source (of 2)‎

Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

European Food Research and Technology
2019 | Journal article
EID:

2-s2.0-85067240258

Contributors: Rottiers, H.; Tzompa Sosa, D.A.; De Winne, A.; Ruales, J.; De Clippeleer, J.; De Leersnyder, I.; De Wever, J.; Everaert, H.; Messens, K.; Dewettinck, K.
Source: Self-asserted source
0000-0002-7386-0461 via Scopus - Elsevier
grade
Preferred source (of 2)‎

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates)

Food Research International
2019 | Journal article
EID:

2-s2.0-85060554146

Contributors: Hinneh, M.; Abotsi, E.E.; Van de Walle, D.; Tzompa-Sosa, D.A.; De Winne, A.; Simonis, J.; Messens, K.; Van Durme, J.; Afoakwa, E.O.; De Cooman, L. et al.
Source: Self-asserted source
0000-0002-7386-0461 via Scopus - Elsevier
grade
Preferred source (of 2)‎

Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature

Food Research International
2019 | Journal article
EID:

2-s2.0-85069597494

Contributors: Hinneh, M.; Van de Walle, D.; Tzompa-Sosa, D.A.; De Winne, A.; Termote, S.; Messens, K.; Van Durme, J.; Afoakwa, E.O.; De Cooman, L.; Dewettinck, K.
Source: Self-asserted source
0000-0002-7386-0461 via Scopus - Elsevier
grade
Preferred source (of 2)‎

Analysis of the volatile and non-volatile fraction of cocoa liquors and chocolates produced with cocoa beans from West-Africa and Ecuador

Planta Medica
2019-12 | Lecture
SOURCE-WORK-ID:

2930496

Part of ISSN: 0032-0943
WOSUID:

WOS:000503772900508

Contributors: E Tuenter; C Delbaere; Stijn Bijttebier; D Custers; K Foubert; J Van Durme; K Dewettinck; L Pieters
Source: check_circle
KU Leuven

Processing of Ruspolia differens: Does it affect nutrient composition?

2019-12-11 | Lecture
SOURCE-WORK-ID:

2946870

Contributors: Geoffrey Ssepuuya; Dorothy Nakimbugwe; Johan Claes; Mik Van Der Borght
Source: check_circle
KU Leuven

The scent of infection: monitoring volatile organic compounds enables early detection of rotifer grazers in microalgal cultivation

2019-06-18 | Lecture
SOURCE-WORK-ID:

2872552

Contributors: bert deruyck; Kim Hue Nguyen Thi; Imogen Foubert; Luc De Cooman; Koenraad Muylaert
Source: check_circle
KU Leuven

Formation of alkylpyrazines in Ghanaian cocoa samples after inline roasting hyphenated with GC-MS compared with HS-SPME GC-MS as a function of pod storage and fermentation

2019-05-22 | Lecture
SOURCE-WORK-ID:

2907867

Contributors: Michael Hinneh; Gertjan Delanghe; Jolien Devaere; Jim Van Durme; Emmanuel Ohene Afoakwa; Koen Dewettinck; Luc De Cooman
Source: check_circle
KU Leuven

Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

Food Research International
2018 | Journal article
EID:

2-s2.0-85048121937

Contributors: Hinneh, M.; Semanhyia, E.; Van de Walle, D.; De Winne, A.; Tzompa-Sosa, D.A.; Scalone, G.L.L.; De Meulenaer, B.; Messens, K.; Van Durme, J.; Afoakwa, E.O. et al.
Source: Self-asserted source
0000-0002-7386-0461 via Scopus - Elsevier
grade
Preferred source (of 2)‎

The impact of pod storage on the formation of different alkylpyrazines from Ghanaian cocoa roasted at four roasting temperatures

Barbara Siegmund and Erich Leitner
2018-08-14 | Conference paper
SOURCE-WORK-ID:

2112859

Contributors: Michael Hinneh; Julie Haeck; Davy Van de Walle; Jim Van Durme; Emmanuel Ohene Afoakwa; Koen Dewettinck; Luc De Cooman
Source: check_circle
KU Leuven

Influence of dry-aging time and temperature on the sensory quality and aroma profile of dry aged beef

2017-12-07 | Lecture
SOURCE-WORK-ID:

1676863

Contributors: Lore Dewulf; Els Vossen; Stefaan De Smet; Geert Van Royen; Lieven De Zutter; Ilse Fraeye
Source: check_circle
KU Leuven

The impact of pod storage on the formation of different alkylpyrazines from Ghanaian cocoa liquors roasted at four roasting temperatures

2017-09 | Lecture
SOURCE-WORK-ID:

2786719

Contributors: Michael Hinneh; Julie Haeck; Davy Van de Walle; Jim Van Durme; Emmanuel Ohene Afoakwa; Koen Dewettinck; Luc De Cooman
Source: check_circle
KU Leuven

Inline roasting hyphenated with gas chromatography-mass spectrometry as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential

Food Chemistry
2016 | Journal article
EID:

2-s2.0-84962212721

Contributors: Van Durme, J.; Ingels, I.; De Winne, A.
Source: Self-asserted source
0000-0002-7386-0461 via Scopus - Elsevier
grade
Preferred source (of 2)‎

Quality Attributes of Dark Chocolate Produced from Vietnamese Cocoa Liquors

Journal of Food Quality
2016 | Journal article
EID:

2-s2.0-84962227246

Contributors: Tran, P.D.; Van Durme, J.; Van de Walle, D.; de Winne, A.; Delbaere, C.; de Clercq, N.; Phan, T.T.Q.; Phuc Nguyen, C.-H.; Tran, D.N.; Dewettinck, K.
Source: Self-asserted source
0000-0002-7386-0461 via Scopus - Elsevier
grade
Preferred source (of 2)‎

Assessing cocoa aroma quality by multiple analytical approaches

Food Research International
2015 | Journal article
EID:

2-s2.0-84948988735

Contributors: Tran, P.D.; Van de Walle, D.; De Clercq, N.; De Winne, A.; Kadow, D.; Lieberei, R.; Messens, K.; Tran, D.N.; Dewettinck, K.; Van Durme, J.
Source: Self-asserted source
0000-0002-7386-0461 via Scopus - Elsevier
grade
Preferred source (of 2)‎

Hyphenated in-tube roasting with GC-MS method as new approach to evaluate the aroma potential of Tanzanian cocoa beans

2015 | Lecture
SOURCE-WORK-ID:

1676804

Contributors: Jim Van Durme
Source: check_circle
KU Leuven

Accelerated lipid oxidation using non-thermal plasma technology: Evaluation of volatile compounds

Food Research International
2014 | Journal article
EID:

2-s2.0-84901264651

Contributors: Van Durme, J.; Nikiforov, A.; Vandamme, J.; Leys, C.; De Winne, A.
Source: Self-asserted source
0000-0002-7386-0461 via Scopus - Elsevier
grade
Preferred source (of 2)‎

Influence of conching on the formation of volatile components in dark chocolate

2014-05 | Lecture
SOURCE-WORK-ID:

1676502

Contributors: P Tran; Davy Van de Walle; Koen Dewettinck; Jim Van Durme
Source: check_circle
KU Leuven

Towards a more representative accelerated lipid oxidation using non-thermal plasma technology: evaluation of volatile organic compounds

2014-05 | Lecture
SOURCE-WORK-ID:

1676499

Contributors: Jim Van Durme; Jeroen Vandamme; Anton Nikiforov; Christophe Leys;
Source: check_circle
KU Leuven

Evaluation of the volatile composition and sensory properties of five species of microalgae

Journal of Agricultural and Food Chemistry
2013 | Journal article
EID:

2-s2.0-84888368285

Contributors: Van Durme, J.; Goiris, K.; De Winne, A.; De Cooman, L.; Muylaert, K.
Source: Self-asserted source
0000-0002-7386-0461 via Scopus - Elsevier
grade
Preferred source (of 2)‎

HS-SPME COMPOSITION OF VIRGIN OLIVE OIL EVALUATED BY GC-MS ANALYSIS AND MS-BASED ELECTRONIC NOSE TECHNOLOGY

2012-02-02 | Lecture
SOURCE-WORK-ID:

2915759

Contributors: Isabelle Van Leuven; Inge Dirinck; Patrick Dirinck
Source: check_circle
KU Leuven

Evaluation of two isolation techniques correlated with sensory analysis for the determination of the volatile components in sourdough breads made with different flours

2011-09-27 | Lecture
SOURCE-WORK-ID:

2915760

Contributors: Patrick Dirinck
Source: check_circle
KU Leuven

MS-based electronic nose classification of commercial coffee blends

Expression of Multidisciplinary Flavour science
2010-07 | Conference paper
SOURCE-WORK-ID:

2786683

Contributors: Inge Dirinck; Isabelle Van Leuven; Patrick Dirinck
Source: check_circle
KU Leuven

Mass spectrometry-based electronic nose technology for aroma analysis of food products

2009-05-19 | Lecture
SOURCE-WORK-ID:

2786684

Contributors: Inge Dirinck; Isabelle Van Leuven; Patrick Dirinck
Source: check_circle
KU Leuven

HS-SPME analysis of fresh and reconstituted orange juices

2008-07-02 | Lecture
SOURCE-WORK-ID:

2915761

Contributors: Patrick Dirinck
Source: check_circle
KU Leuven

Meat quality, fatty acid composition and flavour analysis in belgian retail beef

Meat Science
2003 | Journal article
EID:

2-s2.0-0041382472

Contributors: Raes, K.; Balcaen, A.; Dirinck, P.; De Winne, A.; Claeys, E.; Demeyer, D.; De Smet, S.
Source: Self-asserted source
0000-0002-7386-0461 via Scopus - Elsevier
grade
Preferred source (of 2)‎

SDE-GC-MS profiling of raw and roasted cocoa beans from different origins

FRONTIERS OF FLAVOUR SCIENCE
2000 | Conference paper
SOURCE-WORK-ID:

467044

WOSUID:

WOS:000179659000037

Contributors: P Dirinck; P Schieberle; K H Engel
Source: check_circle
KU Leuven

Flavour characterisation and classification of cheeses by gas chromatographic-mass spectrometric profiling

Journal of Chromatography A
1999 | Journal article
EID:

2-s2.0-0033055125

Contributors: Dirinck, P.; De Winne, A.
Source: Self-asserted source
0000-0002-7386-0461 via Scopus - Elsevier
grade
Preferred source (of 2)‎

Studies on Vitamin E and Meat Quality. 3. Effect of Feeding High Vitamin E Levels to Pigs on the Sensory and Keeping Quality of Cooked Ham

Journal of Agricultural and Food Chemistry
1997 | Journal article
EID:

2-s2.0-0001767482

Contributors: De Winne, A.; Dirinck, P.
Source: Self-asserted source
0000-0002-7386-0461 via Scopus - Elsevier
grade
Preferred source (of 2)‎

Studies on Vitamin E and Meat Quality. 1. Effect of Feeding High Vitamin E Levels on Time-Related Pork Quality

Journal of Agricultural and Food Chemistry
1996 | Journal article
EID:

2-s2.0-0003326975

Contributors: Dirinck, P.; De Winne, A.; Casteels, M.; Frigg, M.
Source: Self-asserted source
0000-0002-7386-0461 via Scopus - Elsevier
grade
Preferred source (of 2)‎

Studies on vitamin E and meat quality. 2. Effect of feeding high vitamin e levels on chicken meat quality

Journal of Agricultural and Food Chemistry
1996 | Journal article
EID:

2-s2.0-0003326979

Contributors: De Winne, A.; Dirinck, P.
Source: Self-asserted source
0000-0002-7386-0461 via Scopus - Elsevier
grade
Preferred source (of 2)‎

Characterization of freeze dried, oven dried and blanched house crickets (Acheta domesticus) and Jamaican field crickets (Gryllus assimilis) by means of their physicochemical properties and volatile compounds

European Food Research And Technology
Journal article
SOURCE-WORK-ID:

3413592

Part of ISSN: 1438-2377
WOSUID:

WOS:000632806600002

Contributors: Khatun Habiba; H. Khatun; Johan Claes; Ruben Smets; Mohammad Akhtaruzzaman; Mik Van Der Borght
Source: check_circle
KU Leuven

Effect of heat processing on the nutrient composition, colour, and volatile odour compounds of the long-horned grasshopper Ruspolia differens serville

Food Research International
Journal article
SOURCE-WORK-ID:

2911158

Part of ISSN: 0963-9969
WOSUID:

WOS:000517665500021

Contributors: Geoffrey Ssepuuya; Dorothy Nakimbugwe; Ruben Smets; Johan Claes; Mik Van Der Borght
Source: check_circle
KU Leuven