Mushrooms are popular due to their rich medicinal and nutritional value. Of the many
characteristics of mushrooms, aroma has received extensive attention and research as a key …

Steeping process is an important factor for aroma release of tea, which has rarely been
investigated for the aroma changes of raw Pu-erh tea (RAPT). In addition, the …

Due to the premium flavor, Qingxin oolong tea (QOT), which is grown and produced in
Taiwan, is widely appreciated. Roasting is a crucial process for shaping its flavor. However …

In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor
significantly affects the finished liquor's quality. Moreover, low-quality liquor may cause …

Odor-induced sweetness enhancement has become a method that does not change
consumer acceptability and can effectively reduce the sugar content in food products. In this …

The stability of flavor in ready-to-drink tea beverages has been a pressing concern for the
tea beverage industry. This study aimed to investigate the flavor quality changes in …

The demand for sugar reduction in food continues to rise, necessitating innovative
approaches to reducing the sugar content without compromising consumer acceptance. The …

Microbes can be used to improve the quality of fermented beverages and food.
Colletotrichum camelliae is one of the most dominant fungi associated with tea leaves. In the …

Lingtou Dancong oolong tea is a famous Chinese oolong tea due to its special honey-like
aroma. However, little is known about its specific aroma profile and key contributors …

Soy whey is becoming a worldwide issue as a liquid waste stream that is often discarded
after tofu, soy protein, and soy-based dairy alternative manufacturing. This study established …