The evaluation of volatiles in food is an important aspect of food production. It gives
knowledge about the quality of foods and their relationship to consumers' choices. Alcohols …

Spontaneous fermentation is a process that depends on substrates' physical characteristics,
crop variety, and postharvest practices; it induces variations in the metabolites that are …

Liu-pao tea (LPT) has unique aroma characteristics, and is a special microbial fermented tea
produced using dark raw tea (LPM) as its raw material. In this study, stir bar sorptive …

以17 种不同产地红花椒为原料, 油炸法制取花椒油, 采用顶空固相微萃取(headspace solid
phase microextraction, HS-SPME) 与气相色谱-质谱(gas chromatography-mass …

The fine flavor cocoa (FFC) market offers cocoa farmers better monetary and nonmonetary
benefits than the bulk market. In this work, during cocoa fermentation, flavor formation was …

In this chapter, the traditional use, the phytochemical composition, and the pharmacological
activities of African medicinal plants displaying antibacterial effects were reported. We have …

Twenty-two cocoa bean samples were collected from different geographic origins of
Indonesia. The composition of methylxanthines, polyphenols, key odorant volatiles, and …

The characteristic aromas at each stage of chocolate processing change in quantity and
quality depending on the cocoa variety, the chemical composition of the beans, the specific …

The quality of cocoa depends on both the origin of the cacao and the processing stages. The
roasting process is critical because it develops the aroma and flavor, changing the beans' …

The global market of chocolate has increased worldwide during the last decade and is
expected to reach a value of USD 200 billion by 2028. Chocolate is obtained from different …