Over the last few decades, many researchers have investigated in detail the characteristics
of bioactive compounds such as polyphenols, vitamins, flavonoids, and glycosides, and …

Orange juice is the most widely consumed fruit juice globally because of its pleasant aromas
and high nutritional value. Aromas, contributed by free and bound aroma compounds, are …

Aroma is one of the decisive factors affecting the quality and consumer acceptance of edible
mushrooms. This review summarized the key components and formation pathways of edible …

Plants produce an incredible variety of volatile organic compounds (VOCs) that assist the
interactions with their environment, such as attracting pollinating insects and seed …

Black garlic is a relatively new product that has become very popular in recent years. It is
obtained by fermenting raw (white) garlic by the application of heat treatment. The …

Abstract Background Food flavor analysis 4.0, originating from Industry 4.0, combines
machine learning (ML) and food flavor analysis methods. Currently, food flavor analysis …

Traditional Chinese fermented shrimp paste is popular with consumers for its unique
seafood flavor and fermented aroma. However, different heating methods exerted various …

To understand the evolution of aroma in jujubes during dynamic freeze drying (FD), the
relationship between aroma compounds, precursors, and related enzyme activities were …

Since the sensorial profile is the cornerstone for the development of kombucha as a
beverage with mass market appeal, advanced analytical tools are needed to gain a better …

Background Laimao baijiu is a typical soy‐sauce aroma‐type baijiu in China. Amino acids
are non‐volatile compounds in baijiu and are beneficial to human health. Aroma is one of …