As an important sensory indicator, aroma affects the quality of wine and consumer
preference. In this review, the following aspects are comprehensively analyzed:(1) Varietal …

Ultrasound is an essential technique to improve organic synthesis from the point of view of
green chemistry, as it can promote better yields and selectivities, in addition to shorter …

Freshness, although it is a concept difficult to define in wines, can be understood as a
combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more …

The optimal sonication conditions (40 kHz, 80 W/L and 60 min) during Ougan juice
debittering by Aspergillus niger koji extract were established. Enzymatic hydrolysis degrees …

Ultrasound is sound waves above 20 kHz that can be used as a nonthermal
''green''technology for agri‐food processing. It has a cavitation effect, causing bubbles to …

Background The existence of chemical contaminants in food brings a serious threat to
human health. Researchers have been making persistent efforts to eliminate contaminants …

Numerous counterfeit vintage Baijiu are widely distributed in the market driven by economic
interest which disturb the market economic rules and damage the reputation of particular …

Sonication was applied to accelerate aroma formation and shorten fermentation time of soy
sauce. Effects of sonication at 68 kHz on the aroma and aroma-producing …

As a promising non-thermal physical technology, ultrasound has attracted extensive
attention in recent years, and has been applied to many food processing operation units …

Aging is essential for improving the quality of wine, especially for red wine and special wine
types. High-quality wines are traditionally produced by ageing them in oak barrels, some …