Due to the increasing interest in understanding the complexity of food chemistry and the
change in the quality control paradigm for food products, not only a limited number of …

Roasting imparts malts with an increased amount of hedonic aromas. However, the
relationship between the production of roasted malts and the generation of characteristic …

In this study, HS-SPME/GC–MS based untargeted and targeted flavoromics combing with
olfactometry were employed to uncover aroma boundary compositions of five types of …

This study evaluated and compared the fermentative and flavor properties of Hericium
erinaceus and Tremella fuciformis fermented beverage (HTFB) produced by four commercial …

The interest in plant-based cheese alternatives (PCAs) is rapidly increasing due to factors
such as the rapidly growing world population, difficulties in accessing food, environmental …

Since the correlation between the overall aroma of in-shell walnuts and the volatile
compounds existing in both their kernels and shells remained unclear, the odor profiles of …

Untargeted metabolomics was used to investigate the changes in small molecules of non-
volatile metabolites and related mechanisms in the production process of Mongolian …

The variation in profiles of anthocyanins and volatile organic compounds (VOCs) in juices
and in the corresponding fruit wines made from blood oranges ripened at different maturity …

Lactococcus lactis subsp. lactis (L. lactis subsp. lactis) is a commonly used starter cultures in
fermented dairy products, contributing distinct flavor and texture characteristics with high …

Pandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods
either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant …