Meat product is popular throughout the world due to its unique taste. Flavor is one of the
most important quality characteristics of meat products and also is a key influencing factor in …

Background Pu-erh tea aroma is the comprehensive result of various volatile compounds
(VCs). More than 1000 VCs were reported in Pu-erh tea. Pu-erh tea aroma was widely …

Fermented meat products are widely consumed and favored by consumers because of their
unique flavor and texture. Flavor formation is a complicated biochemical process, and …

Though stewed beef is favored by consumers, the impact of the domestic high-pressure
stewing method on beef has received little attention. This study characterized the beef …

White tea (WT) is a slightly fermented tea, and withering is a critical step in its processing.
The withering treatment can affect white tea's aroma; different treatments' effects were …

Commercial starter cultures play a critical role in the industrial production of fermented
sausages. However, commercial starter cultures could not reproduce the metabolic actions …

Non-smoked traditional Chinese bacon is popular in China. However, the aromas of the non-
smoked bacon from Eastern China (EC bacon) and Southwestern China (SW bacon) …

Reducing NaCl content in food while maintaining acceptability poses a significant
challenge. Odor-induced saltiness enhancement (OISE) emerges as a promising solution …

Oyster peptides usually have strong off-flavors, which seriously affect the acceptability and
application of products. Electrospinning of three commercial octenylsuccinylated (OS) …

This experiment investigated the underlying mechanism of ultrasonic-assisted stewing to
enhance the aroma intensity of chicken broth by measuring fat content, oil droplet sizes, zeta …