True morels (Morchella spp.) are renowned for their aroma and taste, and hot air drying is widely used to extend the shelf life of harvested morels. However, the effects of different drying temperatures on volatile flavor compounds and non-volatile m...
Matcha is a very popular tea food around the world, being widely used in the food, beverage, health food, and cosmetic industries, among others. At present, matcha shade covering methods, matcha superfine powder processing technology, and digital eva...
The paocai industry faces challenges related to the production of large volumes of high-salinity and acidic brine by-products. Maintaining paocai quality while reducing brine production is crucial. This study utilized high-throughput sequencing techn...
To investigate the effect of steaming time (0, 5, 10, 15, 20, and 25 min) on the protein degradation and non-volatile flavor substances of swimming crab (Portunus trituberculatus), the moisture content, total nitrogen (TN), non-protein nitrogen (NPN)...
Alcohol level is a critical quality parameter in Chinese baijiu, significantly influencing its flavor profile, sensory characteristics, and overall quality, which in turn affect consumer preferences and the development of the liquor industry. Underst...
In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon co...
Florida “Valencia” oranges have a wide harvest window, covering four months after first reaching the commercial maturity. However, the influence of harvest time on juice flavor chemicals is not well documented, with the exception of sugars and acids....
Flavor is the core quality attribute of dark soy sauce, which undergoes complex chemical transformations during blending, heat holding, concentration and sun exposure. In this study, three complementary analytical techniques including headspace solid...
The primary processing method of coffee plays a crucial role in determining its flavor profile. In this study, roasted coffee beans were subjected to three primary processing methods, i.e., natural processing (SC), washed processing (WC), and honey p...
Enzymatic hydrolysis with proteases efficiently releases taste active and volatile compounds from mushroom matrices; however, how protease specificity impacts the flavor characteristics of Sarcodon imbricatus (S. imbricatus) remains unclear. In this...
In the last few years, the flavored beer market has increased significantly. In particular, consumers showed a growing interest in citrus-flavored beers. Citrus fruits contain, among other class of compounds, terpenes and terpenoids and oxygenated he...
Volatile flavor compounds (VFCs) are major determinants of sensory quality in fermented foods. In lactic acid bacteria (LAB)-containing systems, their formation reflects precursor metabolism, strain-specific metabolic capacity, environmental and comm...
Non-volatile organic acids and amino acids are important flavor compounds in Pixian broad-bean paste, which is a traditional Chinese seasoning product. In this study, non-volatile organic acids, formed in the broad-bean paste due to the metabolism of...
The flavor characteristics of three commercially important, cultivated mussel species (Mytilus coruscus, Mytilus galloprovincialis, and Perna viridis) were investigated through analyses of free amino acids, organic acids, 5′-nucleotides, fatty...
This study investigates the chemical profiling of Croatian whisky using advanced analytical techniques: Solid-phase microextraction followed by gas chromatography coupled to mass spectrometry (SPME-GC-MS) and ultra-high-performance liquid chromatogra...
Chicken soup is widely appreciated for its nutritional value and flavor. This study investigated the effects of ultrasonic-assisted stewing (UAS) on flavor and non-volatile compounds (NVCs) using gas chromatography-mass spectrometry (GC-MS) and ultra...
Douchi is a kind of soybean-fermented food in China. To explore the common and differential compounds in different Douchi, Douchi was fermented by Aspergillus niger, Rhizopus arrhizus, and Bacillus circulans, respectively, and co-fermented by the thr...
This study examined how storage influences the flavor profile and microbial composition of Suancai. To achieve this, we combined physicochemical measurements with analyses of both volatile and non-volatile metabolites, assessments of microbial divers...
Different drying methods affect the quality of foods. The aim of this study is to explore the effects of seven drying methods, including hot air drying at 60 °C and 80 °C, ultrasound-assisted hot air drying at 60 °C and 80 °C, microwa...
This study investigated the effects of three different single-strain probiotics Lactiplantibacillus plantarum XD117, Lacticaseibacillus paracasei LC-37, and Lacticaseibacillus rhamnosus LGG, on the quality of hempseed fermented milk. The main finding...
Poria cocos (Schw.) wolf (P. cocos) is an important medicinal material with both therapeutic and edible properties. This study investigated volatile constituents, amino acids, proteins, polysaccharides, triterpenoid ingredients, and alcohol-soluble e...
Meat is a rich source of different volatile compounds. The final flavor of meat products depends on the raw material and processing parameters. Changes that occur in meat include pyrolysis of peptides and amino acids, degradation of sugar and ribonuc...
Xinjiang Ziziphus jujuba ‘Huizao’ wine, a characteristic fruit wine in China, is facing industrial bottlenecks such as flavor homogenization and lack of specialized fermentation yeasts, which limits its high-quality development. To solve...
Grade and cultivar are the important factors influencing white tea quality, but their relative metabolic contributions are not fully understood. Twelve white tea samples representing four major Fujian cultivars across three grades were analyzed using...
Coffee brew flavor is known to degrade during storage. Untargeted and targeted LC/MS flavoromics analysis was applied to identify chemical compounds generated during storage that impacted the flavor stability of ready-to-drink (RTD) coffee. MS chemic...
Whole wheat flour has a shorter shelf life than refined wheat flour due to off-flavor development. An untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics approach was applied to identify compounds that negatively impact the flavor...
This study aims to investigate the difference in the quality of rice wine fermented with different yeasts (Saccharomyces cerevisiae FBKL2.8022 (Sc) and Wickerhamomyces anomalus FBKL2.8023 (Wa)) by adding Dendrobium officinale (D. officinale). The res...
13 November 2026
The fermentation endpoint of Lactiplantibacillus plantarum-fermented Sparassis latifolia superfine powder (SLSP) was defined in this study by integrating fermentation kinetics, electronic nose (E-nose), GC-IMS, GC×GC-TOFMS, non-targeted LC-MS,...
Passion fruit wine is a popular fruit wine because of its unique aroma. However, the roles of microorganisms in different fermentation methods, particularly their contributions to aroma formation, are poorly understood. Accordingly, the goal of this...
This study aimed to systematically investigate and compare the biochemical composition of 13 locally abundant shellfish species (Dalian, China) and the taste characteristics of these shellfish and their boiling liquids. The results showed that Chlamy...
To evaluate the storage stability and flavor changes of marinated pork treated with chili and pepper essential oils, the contents of total sulfhydryl, malondialdehyde, total volatile base nitrogen (TVBN), Ca2+ATPase activity, and total viable counts...
This study investigates the interplay between volatile and non-volatile flavor metabolites and endophytic microbial communities during three developmental stages of Passiflora ligularis fruit juice. Using bioinformatics and metabolomics, we character...
The enzymatic reaction stage (ECS) of oolong tea processing plays an important role in the formation of the flavor quality of the oolong tea. To investigate the dynamic changes in the volatile and non-volatile components in the leaves of oolong tea d...
Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented with Lactiplantibacill...
To develop and utilize Folium Artemisia argyi (FAA) tea resources, UPLC-MS/MS, HS-GC-IMS, and HS-SPME/GC×GC-TOFMS were adopted to analyze its volatile and non-volatile compounds, when harvested from March to June, in combination with its antiox...
Spices play a crucial role in shaping the characteristic flavor of marinated meat products. This study systematically compared the effects of physical crushing, vacuum nano-collision, and steam explosion on the physical and flavor characteristics of...
Coffee contains several bioactive compounds, such as alkaloids and phenolic compounds, which contribute to its flavor and are influenced by the brewing method. The differences in coffee compounds based on brewing conditions have been studied in previ...
Demand for plant-based proteins and plant-based food products is increasing globally. This trend is driven mainly by global population growth and a consumer shift towards more sustainable and healthier diets. Existing plant-based protein foods and me...
Forsythia suspensa flowers are a promising raw material for herbal infusions, but the effects of drying on their flavor and chemical composition remain unclear. Four drying methods, freeze-drying (FD), indoor shade drying (ID), sun drying (SD), and h...
Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This revie...
Cannabis sativa L. exhibits a complex sensory profile governed by a diverse range of volatile and non-volatile compounds. Volatile constituents—such as terpenes, aldehydes, ketones, esters, and sulfur-containing compounds—together with no...
Pixian Doubanjiang (PXDB) is a traditional Chinese fermented condiment whose characteristic aroma and taste are strongly influenced by fermentation conditions. This study aimed to systematically compare the flavor profiles of PXDB produced via tradit...
Shiikuwasha, a citrus fruit native to Okinawa, Japan, has various cultivation lines with distinct free volatile and non-volatile components. However, the glycosylated volatiles, which are sources of hidden aromas, remain unknown. This study aimed to...
Mixed fermentation improves the flavor quality of food. Untargeted metabolomics were used to evaluate the impact of mixed fermentation and single-strain fermentation on the volatile and non-volatile compound profiles of Kazak cheese. Lacticaseibacill...
In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffee, with Colombia excelling in chocolate and nutty notes, while Bench M...
Lipid oxidation and the Maillard reaction are two of the most important reactions affecting the flavor of foods that have been heat-processed. To investigate the contribution of lipids to the mussel’s flavor, the mussel’s Maillard reactio...
Yellowhorn (Xanthoceras sorbifolium Bunge) is a unique oilseed tree in China with high edible and medicinal value. However, the application potential of yellowhorn has not been adequately explored. In this study, widely targeted metabolomics (HPLC-MS...
The global demand for sustainable protein sources has led to a growing interest in plant-based alternatives, with sunflower products emerging as a promising yet underutilized option. This review provides a comprehensive overview and critical evaluati...
This study aimed to evaluate the impact of four strains, Bifidobacterium longum BL11, Streptococcus thermophilus LB42, Lacticaseibacillus casei LC15, and Lactiplantibacillus plantarum XJ25, on the antioxidant activity, flavor components and metabolic...
Cider is a low-alcohol fruit wine produced by partial or complete fermentation of apple juice. In recent years, its consumption has grown significantly, especially in Asia. Its distinctive flavor profile reflects a complex interplay of aroma and non-...
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