A milk-processing plant was drafted as a distinctive staple industry amid the diverse field of
industries. Dairy products such as yogurt, cheese, milk powder, etc., consume a huge …

Lignanamides are a class of compounds containing amide functional groups in lignans.
These compounds have excellent anti-inflammatory and neuroprotective, which have shown …

The objective of this study was to examine the aroma profiles of 12 Gouda cheeses sold in
China and to determine which aromas were preferred by young Chinese consumers (n …

The aim of this work was to identify volatiles that contribute to the aroma of cooked cheese,
including the role of fat content in their development during cooking. Volatiles and odorants …

Lactic acid bacteria (LAB) fermentation can enhance the quality and flavor characteristics of
fruit juice. Herein, the impact of individual Lactiplantibacillus plantarum subsp. plantarum (L …

Our previous research demonstrated phenylethyl alcohol was the key aroma in fermented
chili peppers, identifying Pichia fermentans as the primary strain responsible for its …

To determine the effect of cofermentation of Saccharomyces cerevisiae and different LABs
on prune wine quality, this study compared phenolic compounds, organic acids, soluble …

The aroma profile of fermented chili pepper was analyzed using gas chromatography–mass
spectrometry (GC–MS) coupled with chromatography-olfactometry (GC-O). A total of 19 …

Star anise has been used for a long time in improving human health and curing diseases,
owing to its unlimited components with complex chemical structures and a wide range of …

To investigate the impact of abscisic acid (ABA) on the postharvest flavor and quality of
blueberries, this study employed different concentrations of ABA (400 μM ABA, 600 μM ABA …