Virgin olive oil (VOO) nutritional and sensory quality depends on several aspects, including
mechanical extraction technology: in this regard, malaxation conditions play a pivotal role …

Currently, the difference between key odorants of camellia oils from different processing
technology (ie, extra virgin camellia oil (EVCO), virgin camellia oil (VCO), fragrant camellia …

Chili pepper (Capsicum spp.) is one of the world's most popular vegetables and spices. C.
chinense is a widely consumed domesticated pepper species. Most varieties of this species …

Abstract Jujube (Ziziphus jujuba Mill.) is a traditional popular fruit widely grown in China.
The volatiles in jujube determine its unique flavor and the high fruit quality required by …

Aroma is a crucial attribute affecting the quality of pepper and its processed products, which
has significant commercial value. However, little is known about the composition of volatile …

In virgin olive oil industries, the technological choices of the production plant affect the
biochemical activities that take place in the olives being processed throughout the entire …

Introduction: Aroma is a key inherent quality attributes of pepper fruit, yet the underlying
mechanisms of aroma compound biosynthesis remain unclear. Methods: In this study, the …

The drying process employed for camellia seeds has a significant impact on the quality of
camellia seed oil (CO), but research on its influence on the flavor of CO is limited. This study …

During harvest, producers may have difficulty in drying pecan to the desired moisture
content (MC), either because of climatic conditions or due to the high demand of drying …

Secondary compounds (SMs) are essential for the proper functioning of the medicinal plants
and herbs and spices (MPHSs) either throughout their existence or at certain stages of their …