Food matrix	Kind of application	Brief description	Reference
Butter	Screening/characterization	Geographical origin of European butters	15
Yogurt	Bioprocess monitoring	Evolution during lactic acid fermentation	16
Cereal bars	In vivo measurement	Nosespace during consumption of cereal bars with varying sugar composition	17
Liquid model systems	Simulated oral conditions	Evaluation of tongue pressure and oral conditions in a model mouth	18
Apple	In vivo measurement	Nosespace during consumption apple with different genetic, textural, and physicochemical parameters	19
Coffee	Screening/characterization	Differentiation of specialty coffees	20
Grape must	Screening/characterization	Effect of cooking process	21
Flavored candies	In vivo measurement	Determination on panelists using different direct mass spectrometry methods	22
Ham	Screening/characterization	Effect of the pig rearing system	23
Bread	Simulated oral conditions	Simulating bread aroma during mastication	24
Milk	Screening/characterization	Monitoring photooxidation-induced dynamic changes in milk	25
Coffee	Screening/characterization	Diversity in roasted coffees from different geographic origins	26
Bread	Bioprocess monitoring	Effect of different yeast starters during alcoholic fermentation	27
Coffee	In vivo measurement	Nosespace during consumption of different roasted coffee preparations	28
Tomatoes	Screening/characterization	Impact of Production Location, Production System, and Variety	29
Bread	Bioprocess monitoring	Effect of flour, yeast and their interaction during alcoholic fermentation	30
Mushrooms	Screening/characterization	Shelf life of dried porcini mushrooms	31
Yogurt	Bioprocess monitoring	Effect of different starter cultures during lactic fermentation	32
Apple	Screening/characterization	Diversity in an apple germplasm collection	33
Coffee	Screening/characterization	Tracing coffee origin	34
Coffee	In vivo measurement	Combination of a dynamic sensory method and in-vivo nosespace analysis to understand coffee perception	35