Publicaties

Wetenschappelijke publicaties en presentaties vanaf 1992:

48.     P. DIRINCK

Application of principal component analysis for interpretation of sensory and instrumental data. Communication at the FLAIR-meeting ‘SENS’, Menorca, Spain, 29 February – 4 March 1992.

49.     P. DIRINCK AND A. DE WINNE.

Objective measurement of the flavour of fermented beverages by gas chromatography-mass spectrometry. In: Progress in Food Fermentation, C. Benedito de Barber, C. Collar, M.A. Martinez-Anaya, J. Morell (Eds.), Proceedings of the 7th European Conference on Food Chemistry (EURO FOOD CHEM VII), Valencia, Spain, 1993, pp. 62-68.

50.     P. DIRINCK AND A. DE WINNE

Advantages of instrumental procedures for measurement of flavour characters. In: Trends in Flavour Research, H. Maarse, D.G. Van der Heij (Eds.), Elsevier, Amsterdam, 1994, pp. 259-265.

51.     P. DIRINCK

Flavour profile of cured and cooked meat products. In: Curing Technology for Cooked Pork Meat Products, COMETT-ECCEAMST course, Brussels, Belgium, 17-18 November 1994.

52.     P. DIRINCK ET A. DE WINNE

Effet des taux élévés de supplémentation en vitamine E sur la qualité sensorielle des viandes de porc. In: 27-ièmes Journées de la Recherche Porcine en France, Institut Technique du Porc, Paris, France, 1995, pp. 323-328.

53.     M.J. VAN OECKEL, M. CASTEELS, P. DIRINCK, N. WARNANTS AND CH. V. BOUCQUE

Different aspects affecting the sensory quality of pork. Med. Fac. Landbouww. Univ. Gent, 1995, 60/4a.

54.     P. DIRINCK

Objective measurement of the effect of feeding anti-oxidant compounds on the time-related sensory quality of meat and meat products. Communication at the 4th International Feed Production Conference, Piacenza, Italy, 22-24 February 1996.

55.     P. DIRINCK, F. VAN OPSTAELE AND F. VANDENDRIESSCHE

Flavor differences between northern and southern European cured hams. Workshop of the Organisation for Economic Cooperation and Development (OECD) on ‘Mediterranean Aspects of Meat Quality’, Segovia, Spain, 8-10 May 1996.

56.     P. DIRINCK, A. DE WINNE, M. CASTEELS AND M. FRIGG

Studies on vitamin E and meat quality. I. Effect of feeding high vitamin E levels on time-related pork quality, J. Agric. Food Chem., 1996, 44, 65-68.

57.     A. DE WINNE AND P. DIRINCK

Studies on vitamin E and meat quality. II. Effect of feeding high vitamin E levels on chicken meat quality, J. Agric. Food Chem., 1996, 44, 1691-1696.

58.     G. PASTORELLI, F. VAN OPSTAELE, C. CORINO AND P. DIRINCK

Effect of feeding high vitamin levels to pork on the sensory quality of Parma ham. Communication at the 31st International Symposium ‘Food and Health: Role of Animal Products’, Milan, Italy, 13-15 September 1996.

59.     A. DE WINNE AND P. DIRINCK

Studies on vitamin E and meat quality. III. Effect of feeding high vitamin E levels to pigs on the sensory and keeping quality of cooked ham, J. Agric. Food Chem., 1997, 45, 4309-4317.

60.     P. DIRINCK AND F. VAN OPSTAELE

Volatile composition of southern European dry-cured ham. Communication at the 9th International Flavor Conference, Limnos, Greece, 1-4 July 1997.

61.     P. DIRINCK, A. DE WINNE AND F. VAN OPSTAELE.

Influence of origin on the aroma profiles of spices used in meat processing. In: Authenticity and Adulteration of Food – the Analytical Approach, R. Amadò, R. Battaglia (Eds.), Proceedings of the 9th European Conference on Food Chemistry (EURO FOOD CHEM IX), Interlaken, Switzerland, 1997, pp. 121-125.

62.     P. DIRINCK, A. DE WINNE, F. VAN OPSTAELE AND G. PASTORELLI.

Effect of feeding high vitamin E levels to pigs on the flavour quality of pork and processed pork products. Communication at the 32nd International Symposium on Animal Production: Advances in Technology, Accuracy and Management, Milan, Italy, 29 September – 1 October 1997.

63.     P. DIRINCK AND F. VAN OPSTAELE

Volatile composition of southern European dry-cured hams. In: Food Flavors: Formation, Analysis and Packaging Influences, E.T. Contis, C.-T. Ho, C.J. Mussinan, T.H. Parliment, F. Shahidi, A.M. Spanier (Eds.), Elsevier Science, Amsterdam, 1998, pp. 233-243.

64.     P. DIRINCK, F. VAN OPSTAELE, A. DESMEDT AND F. VANDEN DRIESSCHE

GC-MS profiling of dry-cured hams from different origins. Communication at the 44th International Congress of Meat Science and Technology, Barcelona, Spain, 30 August – 4 September 1998.

65.     P. DIRINCK AND A. DE WINNE

Flavour characterisation and classification of cheeses by GC-MS profiling. Communication at the 22nd International Symposium on Chromatography, Rome, Italy, 13-18 September 1998.

66.     F. VAN OPSTAELE AND P. DIRINCK

Volatile composition of fermented products (dry-cured hams and dry sausages). Med. Fac. Landbouww. Univ. Gent, 1999, 64/5b, 551.

67.     P. DIRINCK AND A. DE WINNE

Flavour characterisation and classification of cheeses by gas chromatographic-mass spectrometric profiling, J. Chromatogr. A, 1999, 847, 203-208.

68.     P. DIRINCK AND F. VAN OPSTAELE

GC-MS characterization of the flavour of dry sausages from different European origins. In: Functional Foods – a New Challenge for the Food Chemist, R. Lasztity, W. Pfannhauser, L. Simon-Sarkadi, S. Tomoskozi (Eds.), Proceedings of the 10th European Conference on Food Chemistry (EURO FOOD CHEM X), Budapest, Hungary, 1999, pp. 815-820.

69.     P. DIRINCK AND A. DE WINNE

SDE-GC-MS profiling of raw and roasted cocoa beans from different origins. Proceedings of the Weurman ’99 Flavour Research Symposium, Freising-Weihenstephan, Germany, 1999, pp. 189-193.

70.     P. DIRINCK AND A. DE WINNE

SDE-GC-MS profiling of short and long-ripened fermented sausages. Communication at the 10th International Flavor Conference, Paros, Greece, 4-7 July 2000.

71.     P. DIRINCK AND A. DE WINNE

SDE-GC-MS profiling of raw and roasted cocoa beans from different origins. In: Frontiers of Flavour Science, P. Schieberle, K.-H. Engel (Eds.), Deutsche Forsungsanstalt für Lebensmittelchemie, Garching, 2000, pp. 189-193.

72.     I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

SDE-GC-MS profiling of green and roasted coffee beans of different origins. Proceedings of the Conference Chemical Reactions in Foods IV, Prague, Czech Republic, Czech J. Food Sci., 2000, 18, 50-51.

73.     I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

Analytical flavour characterization and classification of Arabica and Robusta coffees of different origins. Proceedings of the 19th International Conference on Coffee Science, Trieste, Italy, 2001, chemistry section, item 15.

74.     I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

SDE-GC-MS analysis and titratable acidity for objective flavour characterization of coffee. In: Biologically-active Phytochemicals in Food, W. Pfannhauser, G.R. Fenwick, S. Khokhar (Eds.), Proceedings of the 11th European Conference on Food Chemistry (EURO FOOD CHEM XI), Norwich, UK, 2001, pp. 248-252.

75.     I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

Flavour characterisation of Arabica and Robusta coffees from different origins – a tool for ‘flexible blending’ in the coffee industry. Poster communication at the 6th Chemometrics Symposium of the Belgian Chemometrics Society, Jette, Belgium,12 October 2001.

76.     I. DIRINCK AND P. DIRINCK

Het koffiearoma komt je tegemoet … – Sensorische en chemisch-analytische aroma-karakterisering van koffie, KaHo Extern, 2001, 5, 27-29.

77.     I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

Evaluation of various isolation techniques for the analysis of coffee volatiles by gas chromatography-mass spectrometry. Poster communication at the 7th International Symposium on Hyphenated Techniques in Chromatography and Hyphenated Chromatographic Analyzers (HTC-7), Bruges, Belgium, 6-8 February 2002.

78.     I. DIRINCK AND P. DIRINCK

Chemometrics applied on flavour characterisation of coffees from different origins. Oral communication at the Applied Statistics Seminar, Louvain-la-Neuve, Belgium, 22 March 2002.

79.     P. DIRINCK

Solid phase microextraction: a solution for chemical and analytical characterisation of flavours in food. Oral communication at the Seminar on Solid Phase Microextraction (SPME), Leuven, Belgium, 17 April 2002.

80.     I. DIRINCK, A.C. HEIDEN, I. VAN LEUVEN AND P. DIRINCK

Classification of coffees from different origins by chemical sensor technology. Proceedings of the 25th International Symposium on Capillary Chromatography, Riva del Garda, Italy, 2002, P38.

81.     I. DIRINCK, A.C. HEIDEN, I. VAN LEUVEN AND P. DIRINCK

Classification of coffees from different origins by chemical sensor technology. Gerstel Application Note 13/2002, http://www.gerstelus.com.

82.     I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

Evaluation of isolation techniques for coffee volatiles with emphasis on digital odour characterisation. In: Flavour Research at the Dawn of the Twenty-first Century, J.L. Le Quéré, P.X. Etiévant (Eds.), Proceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 2003, pp. 572-575.

83.     I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

Coffee aroma analysis using a mass spectrometry-based electronic nose. Proceedings of the 9th International Symposium on Olfaction and Electronic Nose (ISOEN’02), A. D’Amico, C. Di Natale (Eds.), Rome, Italy, 2003, pp. 215-219.

84.     I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

Exploratory analysis of chemical sensor data for the classification of coffees from different geographical origins. Poster communication at the 7th Chemometrics Symposium of the Belgian Chemometrics Society, Machelen, Belgium, 4 December 2002.

85.     I. DIRINCK AND P. DIRINCK

The chemistry of coffee. Oral communication at Elite Coffee Technology Seminar, Amsterdam, The Netherlands, 12-13 May 2003.

86.     I. DIRINCK, A. DE WINNE AND P. DIRINCK

SPME-GC-MS profiling of some base wines for champagne production: influence of grape variety and terroir. Oral communication at In Vino Analytica Scientia 2003, Aveiro, Portugal, 10-12 July 2003.

87.     A. DE WINNE, I. DIRINK AND P. DIRINCK

Classification of mono-varietal red wines by GC-MS profiling and ChemSensor technology. Oral communication at In Vino Analytica Scientia 2003, Aveiro, Portugal, 10-12 July 2003.

88.     G. PASTORELLI, S. MAGNI, R. ROSSI, E. PAGLIARINI, P. BALDINI, P. DIRINCK, F. VAN OPSTAELE AND C. CORINO

Influence of dietary fat on fatty acid composition and sensory properties of dry-cured Parma ham. Meat Sci., 2003, 65, 571-580.

89.     I. VAN LEUVEN, I. DIRINCK AND P. DIRINCK

Evaluation of sensor technology for fast detection of off-flavours in green and roasted coffee. In: Strategies for Safe Food – Analytical, Industrial and Legal Aspects: Challenges in Organisation and Communication, T. Eklund, H. De Brabander, E. Daeseleire, I. Dirinck, W. Ooghe (Eds.), Proceedings of the 12th European Conference on Food Chemistry (EURO FOOD CHEM XII), Bruges, Belgium, 2003, pp. 335-338.

90.     K. RAES, A. BALCAEN, P. DIRINCK, A. DE WINNE, E. CLAEYS, D. DEMEYER AND S. DESMET

Meat quality, fatty acid composition and flavour analysis in Belgian retail beef. Meat Sci., 2003, 65, 1237-1246.

91.     I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

Aroma profiling of coffees from different geographical origins by mass spectrometry-based electronic nose. Poster communication at the 8th International Symposium on Hyphenated Techniques in Chromatography and Hyphenated Chromatographic Analyzers (HTC-8), Bruges, Belgium, 4-6 February 2004.

92.     I. VAN LEUVEN, I. DIRINCK AND P. DIRINCK

Mass spectrometry-based electronic nose or chemical sensor technology for aroma analysis of food and beverages. Poster communication at the 8th International Symposium on Hyphenated Techniques in Chromatography and Hyphenated Chromatographic Analyzers (HTC-8), Bruges, Belgium, 4-6 February 2004.

93.     I. DIRINCK AND I. VAN LEUVEN

Een neus voor koffie … – Aromakarakterisering van koffie m.b.v. een elektronische neus. KaHo Extern, 2004, 8, 22-24.

94.     I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

Application of a mass spectrometry-based electronic nose for aroma characterization of coffee. In: State-of-the-Art in Flavour Chemistry and Biology, T. Hofmann, M. Rothe, P. Schieberle (Eds.), Proceedings of the 7th Wartburg Symposium on Flavor Chemistry & Biology, Eisenach, Germany, 2005, pp. 98-106.

95.     S. COGHE, E. MARTENS, H. D’HOLLANDER, P.J. DIRINCK AND F.R. DELVAUX

Sensory and instrumental flavour analysis of wort brewed with dark speciality malts. J. Inst. Brew., 2004, 110, 94-103.

96.     K. RAES, E. CLAEYS, A. DE WINNE, P. DIRINCK, A. BALCAEN AND S. DE SMET

Effect of linseed and grass feeding on the flavour profile and taste-panel evaluations of beef from Belgian Blue double-muscled bulls. Proceedings of the 50th International Congress of Meat Science and Technology, Helsinki, Finland, 2004, pp. 1331-1334.

97.     I. DIRINCK, I. VAN LEUVEN EN P. DIRINCK

Zin en onzin van elektronische neustechnologie in de voedingssector. Plenary lecture and proceedings of the Symposium ‘Voedselchemie in Vlaanderen V – Trends in de Levensmiddelenanalyse’, Ghent, Belgium, 26 May 2005, pp. 26-37.

98.     I. VAN LEUVEN, I. DIRINCK AND P. DIRINCK

Mass spectrometry-based electronic nose or chemical sensor technology for fast aroma analysis of coffee. Poster communication at the Symposium ‘Voedselchemie in Vlaanderen V – Trends in de Levensmiddelenanalyse’, Ghent, Belgium, 26 May 2005.

99.     I. VAN LEUVEN, I. DIRINCK AND P. DIRINCK

Mass spectrometry-based electronic nose or chemical sensor technology for fast aroma analysis of wine. Poster communication at the Symposium ‘Voedselchemie in Vlaanderen V – Trends in de Levensmiddelenanalyse’, Ghent, Belgium, 26 May 2005.

100.   I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

ChemSensor classification of red wines. Poster communication at the 11th Weurman Flavour Research Symposium, Roskilde, Denmark, 21-24 June 2005.

101.   I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

Classification of French white wines by mass spectrometry-based electronic nose. Oral communication at In Vino Analytica Scientia 2005, Montpellier, France, 7-9 July 2005.

102.   I. VAN LEUVEN, I. DIRINCK AND P. DIRINCK

Aroma characterisation of Belgian mono-varietal white wines. Poster communication at In Vino Analytica Scientia 2005, Montpellier, France, 7-9 July 2005.

103.   E. CLAEYS, K. RAES, P. DIRINCK, A. DE WINNE, A. BALCAEN, L. FIEMS AND S. DE SMET

Comparison of beef flavour and related compounds between cows and young bulls as influenced by ageing. Proceedings of the 51st International Congress of Meat Science and Technology, Baltimore, USA, 2006, pp. 477-480.

104.   P. DIRINCK, I. DIRINCK AND I. VAN LEUVEN

Objective characterisation of wine aroma by GC-MS profiling and MS-based electronic nose. Proceedings Chair J. De Clerck XII ‘Flavour in Beer’, Leuven, Belgium, 2006.

105.   I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

ChemSensor classification of red wines. In: Developments in Food Science 43: Flavour Science: Recent Advances and Trends, W.L.P. Bredie, M.A., Petersen (Eds.), Proceedings of the 11th Weurman Flavour Research Symposium, Roskilde, Denmark, 2006, pp. 521-524.

106.   I. VAN LEUVEN, T. VAN CAELENBERG AND P. DIRINCK

Aroma characterisation of Belgian hard cheeses. Oral communication at NIZO Dairy Conference ‘Prospects for Flavour Formation and Perception’, Papendal, The Netherlands, 13-15 June 2007.

107.   P. DIRINCK, I. DIRINCK AND I. VAN LEUVEN

The use of mass fingerprinting for classification of wines. In: Food Quality, an Issue of Molecule-based Science, H. This, T. Eklund (Eds.), Proceedings of the 14th European Conference on Food Chemistry (EURO FOOD CHEM XIV), Paris, France, 2007, pp. 129-138.

108.   I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

Mass spectrometry-based electronic nose (MS-nose) for aroma analysis of food and beverages. In: Food Quality, an Issue of Molecule-based Science, H. This, T. Eklund (Eds.), Proceedings of the 14th European Conference on Food Chemistry (EURO FOOD CHEM XIV), Paris, France, 2007, pp. 160-163.

109.   I. VAN LEUVEN, T. VAN CAELENBERG AND P. DIRINCK

Aroma characterisation of Gouda-type cheeses. Int. Dairy J., 2008, 18, 790-800.

110.   I. DIRINCK, A. DE WINNE, I. VAN LEUVEN AND P. DIRINCK

MS-based electronic nose classification of commercial coffee blends. Poster communication at the 12th Weurman Flavour Research Symposium, Interlaken, Switzerland, 1-4 July 2008.

111.   I. VAN LEUVEN, T. VAN CAELENBERG AND P. DIRINCK

Influence of modified atmosphere packaging on the aroma of cheese. Poster communication at the 12th Weurman Flavour Research Symposium, Interlaken, Switzerland, 1-4 July 2008.

112.   A. DE WINNE AND P. DIRINCK

HS-SPME analysis of fresh and reconstituted orange juices. Poster communication at the 12th Weurman Flavour Research Symposium, Interlaken, Switzerland, 1-4 July 2008.

113.   P. DIRINCK

Invloed van verpakkingsconcepten op de smaak van voedingsmiddelen. Oral communication at the Flanders’ FOOD Technology Day 2008, Affligem, Belgium, 6 November 2008.

114   I. DIRINCK

Introductie tot smaak. Oral communication at the Seminar ‘De Smaak nader Bekeken: de Basissmaken’, Affligem, Belgium, 27 November 2008.

115.   I. VAN LEUVEN

Snelle aromakarakterisering d.m.v. MS-nose technologie. Oral communication at the Seminar ‘Snelle Technieken voor het Meten van Smaak’, Ghent, Belgium, 4 December 2008.

116.   I. DIRINCK, A. DE WINNE, I. VAN LEUVEN AND P. DIRINCK

Mass spectrometry-based electronic nose classification of commercial coffee blends. Poster communication at the PhD Symposium of the Catholic University College Ghent 2008, Ghent, Belgium, 8-9 December 2008.

117.   I. VAN LEUVEN, T. VAN CAELENBERG AND P. DIRINCK

Influence of modified atmosphere packaging on the aroma of cheese. Poster communication at the PhD Symposium of the Catholic University College Ghent 2008, Ghent, Belgium, 8-9 December 2008.

118.   A. DE WINNE AND P. DIRINCK

Headspace-solid phase microextraction-gas chromatography-mass spectrometry analysis of fresh and reconstituted orange juices. Poster communication at the PhD Symposium of the Catholic University College Ghent 2008, Ghent, Belgium, 8-9 December 2008.

119.   I. DIRINCK

Massaspectrometrie-gebaseerde elektronische neustechnologie voor aroma-karakterisering van koffie en wijn. Oral communication at the PhD Symposium of the Catholic University College Ghent 2008, Ghent, Belgium, 9 December 2008.

120.   I. VAN LEUVEN

Objectieve aromakarakterisering van kaas d.m.v. GC-MS profilering en MS-nose technologie. Oral communication at the PhD Symposium of the Catholic University College Ghent 2008, Ghent, Belgium, 9 December 2008.

121.   I. DIRINCK

Mass spectrometry-based electronic nose technology for aroma analysis of coffee and wine. PhD thesis Ghent University, Ghent, Belgium, 2 February 2009.

122.   I. DIRINCK, I. VAN LEUVEN, A. DE WINNE, T. VAN CAELENBERG AND P. DIRINCK

Mass spectrometry-based electronic nose technology for aroma analysis of food and beverages. Poster communication at the Symposium ‘Trends in Food Analysis VI’, Ghent, Belgium, 19 May 2009.

123.   T. VAN CAELENBERG AND P. DIRINCK

Aroma classification and quality evaluation of different types of spices using mass spectrometry-based electronic nose technology. Poster communication at the Symposium ‘Trends in Food Analysis VI’, Ghent, Belgium, 19 May 2009.

124.   I. VAN LEUVEN, T. VAN CAELENBERG AND P. DIRINCK

Influence of salt reduction on the aroma of Gouda-type cheeses. Poster communication at the Symposium ‘Trends in Food Analysis VI’, Ghent, Belgium, 19 May 2009.

125.   I. DIRINCK

Voedselkwaliteit door een chemisch-analytische bril. Oral communication at the Lustrum 30 jaar Koninklijke Chemische Vereniging – Sectie Voeding (KVCV-Voeding), Ghent, Belgium, 19 May 2009.

126.   I. DIRINCK

Aroma and flavour pattern analysis as tool in developing drinks. Oral communication at the ‘Practical Short Course: Functional and Speciality Beverages: Market, Regulations, Processing, Formulation and Health Benefits’, Ghent, Belgium, 26 May 2009.

127.   P. DIRINCK

The use of mass fingerprinting for fast aroma characterisation of food products and beverages. Oral communication at 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, Skiathos, Greece, 25-29 May 2009.

128.   I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

Influence of the different oak barrel properties on the aroma of wine. In: Food for the Future – The Contribution of Chemistry to Improvement of Food Quality, Proceedings of the 15th European Conference on Food Chemistry (EURO FOOD CHEM XV), Copenhagen, Denmark, 2009, pp. 94.

129.   T. VAN CAELENBERG AND P. DIRINCK

Influence of the smoking procedure (traditional vs. smoke condensate) on the volatile aroma composition of commercial bacon during preservation time. In: Food for the Future – The Contribution of Chemistry to Improvement of Food Quality, Proceedings of the 15th European Conference on Food Chemistry (EURO FOOD CHEM XV), Copenhagen, Denmark, 2009, pp. 85-88.

130.   T. VAN CAELENBERG AND P. DIRINCK

An analytical approach for quality control of white pepper (Piper nigrum L.) using HS-SPME-GC-MS and MS-based electronic nose technology. In: Food for the Future – The Contribution of Chemistry to Improvement of Food Quality, Proceedings of the 15th European Conference on Food Chemistry (EURO FOOD CHEM XV), Copenhagen, Denmark, 2009, pp. 81-84.

131.   I. VAN LEUVEN, T. VAN CAELENBERG AND P. DIRINCK

Influence of fat reduction on the volatile composition of cheese. In: Food for the Future – The Contribution of Chemistry to Improvement of Food Quality, Proceedings of the 15th European Conference on Food Chemistry (EURO FOOD CHEM XV), Copenhagen, Denmark, 2009, pp. 251-252.

132.  I. VAN LEUVEN

Mass spectrometry-based electronic nose: short introduction and applications. Oral communication at the Workshop ‘Ion Mobility Spectroscopy’, Ghent University Hospital, Ghent, Belgium, 24 September 2009.

133.  I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

Hyphenated electronic nose technique for aroma analysis of foods and beverages. LC.GC Europe (Coupling matters), 2009, 22, 525-531; LC.GC The Peak, 2009, November, 21-34.

134.  I. VAN LEUVEN

De Smaak van Vlaamse kazen. Oral communication at the Seminar ‘Dat Smaakt naar Meer’, Leuven, Belgium, 20 November 2009.

135.  I. DIRINCK

Een ‘chemisch-analytische’ degustatie van Vlaamse wijnen. Oral communication at the Seminar ‘Dat Smaakt naar Meer’, Leuven, Belgium, 20 November 2009.

136.  P. DIRINCK

Het aroma van wijn wetenschappelijk benaderd. Oral communication at the Seminar ‘Wijnhappening van Vereniging van Vlaamse Sommeliers (VVS) en Professionele Vlaamse Sommeliers (PVS)’, Bruges, Belgium, 30 November 2009.

137.  I. VAN LEUVEN

State-of-the-art of mass spectrometry. Oral communication at the Department Biosystems, K.U.Leuven, Leuven, 6 January 2010.

138.  I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

Mass spectrometry-based electronic nose analysis of red wine. Poster communication at the 11th International Symposium on Hyphenated Techniques in Chromatography and Hyphenated Chromatographic Analyzers (HTC-11), Bruges, Belgium, 25-29 January 2010.

139.  T. VAN CAELENBERG AND P. DIRINCK

Optimisation and application of headspace-solid phase microextraction (HS-SPME) for odour analysis of paperboard materials intended for food packaging. Poster communication at the 11th International Symposium on Hyphenated Techniques in Chromatography and Hyphenated Chromatographic Analyzers (HTC-11), Bruges, Belgium, 25-29 January 2010.

140.  I. VAN LEUVEN, T. VAN CAELENBERG AND P. DIRINCK

Fast mass fingerprinting of cheeses from different origins. Poster communication at the 11th International Symposium on Hyphenated Techniques in Chromatography and Hyphenated Chromatographic Analyzers (HTC-11), Bruges, Belgium, 25-29 January 2010.

141. P. DIRINCK, G. FITRIANY AND T. VAN CAELENBERG

GC-MS profiling and fast mass fingerprinting for aroma quality control of spices. Plenary lecture at the 34th International Symposium on Capillary Chromatography, Riva del Garda, Italy, 30 May – 4 June 2010.

142.   I. DIRINCK, A. DE WINNE, I. VAN LEUVEN AND P. DIRINCK

MS-based electronic nose classification of commercial coffee blends. In: Expression of Multidisciplinary Flavour Science, I. Blank, M. Wüst, C. Yeretzian (Eds.), Proceedings of the 12th Weurman Symposium, Interlaken, Switzerland, 2010, pp. 585-588.

143.   I. VAN LEUVEN, T. VAN CAELENBERG AND P. DIRINCK

Influence of modified atmosphere packaging on the aroma of cheese. In: Expression of Multidisciplinary Flavour Science, I. Blank, M. Wüst, C. Yeretzian (Eds.), Proceedings of the 12th Weurman Symposium, Interlaken, Switzerland, 2010, pp. 253-256.

144.   A. DE WINNE AND P. DIRINCK

HS-SPME analysis of fresh and reconstituted orange juices. In: Expression of Multidisciplinary Flavour Science, I. Blank, M. Wüst, C. Yeretzian (Eds.), Proceedings of the 12th Weurman Symposium, Interlaken, Switzerland, 2010, pp. 223-226.

145.   T. VAN CAELENBERG AND P. DIRINCK

Objective odour measurement of recycled paperboard intended for confectionery food packaging, using HS-SPME-GC-MS en MS-nose technology. Oral communication at the 28th International Symposium on Chromatography (ISC2010), Valencia, Spain, 12-16 September 2010.

146.   T. VAN CAELENBERG AND P. DIRINCK

Odour characterisation of different species/origins of cured vanilla beans by means of HS-SPME-GC-MS and MS-nose technology. Poster communication at the 28th International Symposium on Chromatography (ISC2010), Valencia, Spain, 12-16 September 2010.

147.   I. DIRINCK, I. VAN LEUVEN, A. DE WINNE AND P. DIRINCK

Het aroma van cacao en chocolade ontrafeld! Oral communication at the Workshop ‘Sensoriek van zoetwaren’, Intrafood:10, Kortrijk, Belgium, 15 September 2010.

148.   P. DIRINCK AND T. VAN CAELENBERG

Chemisch-analytische geurkarakterisering van (bedrukte) papier- en kartonverpakkingen. Oral communication at Flanders’ FOOD Technology Day 2010, Brussels, Belgium, 29 September 2010.

149.   I. VAN LEUVEN

Factors governing aroma composition of diverse Belgian cheeses. PhD thesis K.U.Leuven, Leuven, Belgium, 12 October 2010.

150.   I. VAN LEUVEN AND P. DIRINCK

Sensorische ervaringen met vet- en natriumreductie bij kaas: copycats voor de vleesverwerkende industrie? Oral communication at the Seminar ‘Energie- en zoutreductie in vlees en vleesproducten’, Melle, Belgium, 21 October 2010.

151.   I. DIRINCK

Aroma and flavour patterns analysis as tool for developing drinks. Oral communication at the 2nd Short Course ‘Functional and bioactive ingredients for food products and speciality drinks’, Ghent, Belgium, 5 November 2010.

152.   I. DIRINCK

Bepalen van sensorische houdbaarheid. Oral communication at the Seminar ‘De Smaak nader Bekeken: Smaakt het nog?’, Affligem, Belgium, 16 November 2010.

153.  I. DIRINCK AND P. DIRINCK

Het wijnaroma wetenschappelijk benaderd. Oral communication at the Seminar Vinoforum 2010 Vlaamse wijngilde, Lochristi, 29 November 2010.

154.  K. VAN HOORDE, I. VAN LEUVEN, P. DIRINCK, M. HEYNDRICKX, K. COUDIJZER, P. VANDAMME AND G. HUYS

Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses. Int. J. Food Microbiol., 2010, 144, 226-235.

154.   P. DIRINCK

GC-MS profilering en MS-nose technologie voor objectieve aromakarakterisering en kwaliteitsevaluatie van wijn. Oral communication at the Seminar ‘Van Wijnrank tot Wijn’, Leuven, Belgium, 18 December 2010.

155.   P. DIRINCK

Fast MS-nose technology for aroma characterisation of foods and beverages: relation wirh GC-MS and sensory characterisation. Oral communication at the 7th Conference Advanced Microbial and Chemical Analysis of Food and Feed Safety and Quality – Rapid Methods Europe 2011, Noordwijkerhout, The Netherlands, 24-26 January 2011.

156.   I. DIRINCK

Mass spectrometry-based electronic nose technology for aroma analysis of food and beverages: emphasis on wine. Oral communication at 2011 International API Small Molecule Development Conference, Janssen Pharmaceutica, Beerse, Belgium, 15 February 2011.

157.   I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

Characterisation of different types of oak chips by gas chromatography-mass spectrometry. Poster communication at the International Conference Series on Wine Active Compounds (WAC2011), Beaune, France, 24-26 March 2011.

158.   I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

Effect of oak barrel ageing on wine aroma: influence of geographical origin, toasting degree and barrel producer. Poster communication at the International Conference Series on Wine Active Compounds (WAC2011), Beaune, France, 24-26 March 2011.

159.   I. VAN LEUVEN, A. DE WINNE, I. DIRINCK AND P. DIRINCK

Mass spectrometry-based electronic nose technology for fast sensory benchmarking of beverages. Poster communication at the symposium ‘Mass Spectrometry in Food and Feed’, Merelbeke, Belgium, 9 June 2011.

160.   T. VAN CAELENBERG AND P. DIRINCK

Odour evaluation of off-set printing inks intended for food packaging materials by means of MS-based electronic nose technology. Poster communication at the symposium ‘Mass Spectrometry in Food and Feed’, Merelbeke, Belgium, 9 June 2011.

161.   I. VAN LEUVEN, O. GOEMARE, L. STEEN, P. DIRINCK AND H. PAELINCK

Effect of fat and sodium reduction on instrumental and sensory characteristics of liver paste. Poster communication at the 57th International Congress of Meat Science and Technology (ICoMST), Ghent, Belgium, 7-12 August 2011.

162.   I. DIRINCK, I. VAN LEUVEN, A. DE WINNE AND P. DIRINCK

Aroma fingerprinting of geographical origins of cocoa and coffee. Oral communication at the First International Congress on Cocoa, Coffee and Tea (CoCoTea 2011), Novara, Italy, 13-16 September 2011.

163.   I. VAN LEUVEN, T. VAN CAELENBERG AND P. DIRINCK

Effect on fat reduction on the aroma of Gouda- and Emmental-type cheeses. Oral communication at the 7th NIZO Dairy Conference, Papendal, The Netherlands, 21-23 September 2011.

164.   T. VAN CAELENBERG, F. COUSAERT AND P. DIRINCK

An instrumental approach of the Robinson test (EN 1230-2:2010) by means of mass spectrometry-based electronic nose technology. Poster communication at the 13th Weurman Flavour Research Symposium (Weurman 2011), Zaragoza, Spain, 27-30 September 2011.

165.   A. DE WINNE AND P. DIRINCK

Evaluation of two isolation techniques related with sensory analysis for the determination of the volatile components in sourdough breads made from different flours. Poster communication at the 13th Weurman Flavour Research Symposium (Weurman 2011), Zaragoza, Spain, 27-30 September 2011.

166.   I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

Sensory benchmarking of food products using fast mass fingerprinting. Poster communication at the 13th Weurman Flavour Research Symposium (Weurman 2011), Zaragoza, Spain, 27-30 September 2011.

167.   A. DE WINNE, I. VAN LEUVEN, I. DIRINCK AND P. DIRINCK

HS-SPME composition of virgin olive oil evaluation by GC-MS analysis and MS-based electronic nose technology. Poster communication at the 12th International Symposium on Hyphenated Techniques in Chromatography and Hyphenated Chromatographic Analysers (HTC-12), Bruges, Belgium, 31 January-1 February 2012.

168.   I. VAN LEUVEN, T. VAN CAELENBERG AND P. DIRINCK

Classification of different types of hard cheeses by means of GC-MS analysis and MS-nose technology. Poster communication at the 12th International Symposium on Hyphenated Techniques in Chromatography and Hyphenated Chromatographic Analysers (HTC-12), Bruges, Belgium, 31 January-1 February 2012.

169.   I. DIRINCK, I. VAN LEUVEN AND P. DIRINCK

Applications of mass spectrometry-based electronic nose technology for aroma analysis of food products. Poster communication at the 12th International Symposium on Hyphenated Techniques in Chromatography and Hyphenated Chromatographic Analysers (HTC-12), Bruges, Belgium, 31 January-1 February 2012.

170.   I. VAN LEUVEN

Geurkarakterisering van bedrukte verpakkingsmaterialen bestemd voor de voedingsindustrie. Oral communication at the seminar ‘Good Manufacturing Practices: opstellen van procedures voor GMP handleiding’, Ghent, Belgium, 17 April 2012.

171.   D. D’HONT, I. VAN LEUVEN, A. OWCZAREK AND B. DE MEULENAER

Odour characterisation of food packaging materials by using instrumental and sensory analysis. Oral communication at the Certech conference ‘Emissions and odours from materials’, Brussels, Belgium, 11-12 Oktober 2012

172.   D. D’HONT, I. VAN LEUVEN, A. OWCZAREK AND B. DE MEULENAER

Objective odour and taint measurement of food packaging material intended for confectionery food packaging, using sensory analysis and MS-based electronic nose technology. Poster communication at the 5th ILSI Europe International Symposium on Food Packaging, Berlin, Germany, 14-16 November 2012.

173.    I. DIRINCK

Applications of mass spectrometry-based electronic nose technology for aroma analysis of food products. Oral communication at the 17th European Conference on Food Chemistry (EURO FOOD CHEM XVII), Istanbul, Turkey, 7-10 May 2013.

174.   T. VAN CAELENBERG, I. VAN LEUVEN AND P. DIRINCK

An analytical approach for fast odour evaluation of recycled food-grade paperboard materials using HS-SPME-MS-nose technology. Packaging Technology and Science, 2013, 26 (3), 226-235.

175.    I. DIRINCK

Characterisation of volatile components in biodegradable polymers using steam distillation extraction-gas chromatography-mass spectrometry. Poster communication at the Certech conference ‘From biobased polymers to bioplastics’, Brussels, Belgium, 28-29 May 2013.

176.    P. DIRINCK AND I. DIRINCK

GC-MS and mass fingerprinting for understanding and measuring aroma characteristics in food products. Plenary lecture at the 3th International Symposium on Hyphenated Techniques for Sample Preparation en the 13th International Symposium on Hyphenated Techniques in Chromatography and Hyphenated Chromatographic Analyzers
(HTC-11), Bruges, Belgium, 28-31 January 2014.

177.    P. DIRINCK AND I. DIRINCK

Migratie van vluchtige verbindingen en effecten van kleinverpakking op smaak. Oral communication at the BAMST seminar ‘Convenience van vlees(waren)’, Ghent, Belgium, 22 May 2014.

178.    I. DIRINCK

Sensorische testen. Oral communication at Food2Market event ‘Valt het in de smaak? Smaakverschillen tussen regio’s’, Melle, Belgium, 27 May 2014.

179.    P. DIRINCK AND I. DIRINCK

An analytical approah (GC-MS and MS-nose) to wine flavour’. Oral communication at Agilent MS Day, Brussels, Belgium, 1 July 2014.

180.    P. DIRINCK AND I. DIRINCK

An analytical approach (GC-MS and MS-nose) to wine flavour’. Oral communication at Agilent MS Day, Amstelveen, The Netherlands, Belgium, 2 July 2014.

181.    I. DIRINCK

Verpakkings-gerelateerde off-flavours van voedingsmiddelen. Oral communication at learnShop Empack 2014, Brussels, Belgium, 24 September 2014.

182.    I. DIRINCK

Sensorische testen met geurpanel, zin of onzin? Oral communication at learnShop Empack 2014, Brussels, Belgium 24 September 2014.

183.    I. DIRINCK

An analytical approach for sensory odour and taint transfer testing of food contact materials. Poster communication at symposium ‘Food Contact Materials – Legislation, Control, Science and Good Practices’, Brussels, Belgium, 20 November 2014.

184.    I. DIRINCK

Packaging-related taints of food products. Oral communication at symposium ‘Food Contact Materials – Legislation, Control, Science and Good Practices’, Brussels, Belgium, 20 November 2014.

185.    I. DIRINCK AND P. DIRINCK

Applications of mass spectrometry-based electronic nose technology for aroma analysis of food products. Oral communication at symposium ‘Mass spectrometry in Food and Feed II’, Ghent, Belgium, 15 September 2015.

186.    I. DIRINCK

Migration of volatile organic compounds from different packaging materials causing packaging-related taints in packed food products. Oral communication at Certech conference ‘Emissions and odours from materials’, Brussels, Belgium, 8-9 October 2015.

187.    I. DIRINCK

The odour of packaging: odour-active compounds in different packaging materials. Poster communication at Certech conference ‘Emissions and odours from materials’, Brussels, Belgium, 8-9 October 2015.

188.     I. DIRINCK AND P. DIRINCK

Mass spectrometry-based electronic nose technology for evaluation of roasted coffee production: blending, roasting and packaging. Poster communication at the 18th European Conference on Food Chemistry (EURO FOOD CHEM XVIII), Madrid, Spain, 13-16 October 2015.