“…In our experience in this field, we used this method to determine fire accelerant in fire debris , volatile organic compounds in crude oil (D'Auria et al, 2009), olive oil (Bentivenga, D'Auria, Fedeli et al, 2004), wine (Acquaviva et al, 2014), saffron , truffles , honey (Bentivenga, D'Auria, Mauriello et al, 2004), horseradish (D'Auria et al, 2004) thymus, rosemary, laurel, sage (D'Auria and, lavender and oregano (D'Auria et al, 2005), kiwi (Celano at al., 2006), Monilinia species (Mang et al, 2015) and in the scent of an orchid (D'Auria et al, 2017).…”