Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea
flavor, in terms of both sensory aspects and chemical properties, is essential for …

The Maillard reaction involves a series of complicated reactions triggered by amino
compounds reacting with reducing sugars during food processing and storage. During the …

The human gastrointestinal (GI) tract harbors diverse microbes, and the family
Lachnospiraceae is one of the most abundant and widely occurring bacterial groups in the …

The aim of this review is to describe the chemical characteristics of compounds present in
honey, their stability when heated or stored for long periods of time and the parameters of …

Black garlic is a new garlic product produced through fermentation of fresh garlic and is very
popular in Asia countries due to its health benefits. Its key aroma-active compounds were …

A fully validated approach for the determination of diastase activity and
hydroxymethylfurfural content in honeys were presented in accordance with the official …

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 …

The beneficial effects of honey on human health have long been recognized. Today, many
of those positive effects have been studied to elucidate its mode of action. This review briefly …

The formation mechanism behind the sophisticated aromas of sesame oil (SO) has not been
elucidated. The interaction effects of the Maillard reaction (MR) and lipid oxidation on the …

Brown sugar (non-centrifugal cane sugar) is popular for its pleasant caramel-like aroma and
sweetness. Vacuum simultaneous steam distillation and extraction (V-SDE) and gas …