Background Consumers' food production requirements have changed considerably during
the last decade. This includes growing interest in the use of aroma compounds to develop …

The consumers' demand for clean-label food products, lead to the replacement of
conventional additives and redesign of the production methods in order to adopt green …

“Acting as chemical messengers for olfactory cells, food flavor materials are organic
compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable …

Background Secondary metabolism of plants produces molecules that are widely used in
the food industry for many years. The demand for these molecules has been increasing, and …

Plant-based food products have been receiving an astronomical amount of attention
recently, and their demand will most likely soar in the future. However, their unpleasant …

Culinary spices and herbs have been used in food and beverages to enhance aroma, flavor,
and color. They are rich in phytochemicals that provide significant antioxidant and anti …

The 11th Wartburg Symposium on Flavor Chemistry & Biology, held at the hotel “Auf der
Wartburg” in Eisenach, Germany, from June 21 to 24 in 2016, offered a venue for global …

Bioactive food ingredients are non-essential substances found in foods that can modulate
one or more metabolic processes, resulting in enhanced health. Functional diets have …

Fruits and vegetables (F&V) are an indispensable part of a healthy diet. The volatile and
nonvolatile compounds present in F&V constitute unique flavor substances. This paper …

Throughout the last half of the 20th century, numerous investigations set out to identify
volatile compounds in many horticultural crops. Massive amounts of volatile data have been …