Advances in Analysis of Flavors and Fragrances

“Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement” compiles research and reviews in Foods, Fermentation, Molecules, Beverages, and Chemosensors journals, highlighting diverse studies on the latest findings on flavor compounds. The main subjects covered in this reprint were: investigation of flavor components in wine (Grenache, Huangjiu), liquor (Baijiu, Luzhou-flavor liquor, Hunan Light-Flavor Baijiu), and in plum brandies; the determination of taste-specific compounds in the apple juice and cider; the investigation of the content and composition of Jerez vinegars and their authentication; the determination of volatile organic compounds in strawberry juice and wine; the establishment of the grain composition and volatile profile of Irish whiskey; the determination of volatile compounds in sun-dried green tea, raw Pu-erh tea, and baked green tea; E-noses measurement of green coffee beans; the influence of C. zanthorrhiza addition to Liberica coffee; the exploration of the characteristic aroma components of traditional fermented koumiss, of Hurood cheese; the comparison of cow, donkey, camel, and horse milk powder; the investigation of changes in volatile flavor compounds in the enzymatic hydrolysates of chicken carcasses; the determination of aroma profile for apricot and pear cultivars, and peanut varieties; and the characterization of key aroma compounds of fermented soybeans, of soy sauce and others products. This reprint is highly recommended for researchers, students, and industry professionals, as it offers new insights into the “world of food flavors”.