Caviar is considered a delicacy by luxury product consumers. but few data are available about its flavour chemistry to date. In this study. a multiple headspace-solid phase microextraction (MHS-SPME) followed by gas chromatography and mass spectrometry (GC-MS) approach was developed and employed to identify and quantitatively estimate key volatile organic compounds (VOCs) representati... https://www.diegojavierfares.com/