The real-time, precise qualitative and quantitative sensing of food flavor compounds is
crucial for ensuring food safety, quality, and consumer acceptance. As indicators for food …

Partially replacing animal proteins with plant proteins to develop new products has much
attention. To get knowledge of their application in emulsion gels, heat-induced composite …

Rosa roxburghii Tratt fruits (RRT) exhibit extremely high nutritional and medicinal properties
due to its unique phytochemical composition. Probiotic fermentation is a common method of …

The enhancement of saltiness induced by odrants perceived from the retronasal cavity
during Larou oral processing was analyzed. During the oral processing of **angtan Larou …

Abstract UPLC-Q-TOF-MS and electronic tongue analysis were applied to analyse the
metabolic profile and taste quality of Yunnan Arabica coffee under seven primary processing …

Fangxian huangjiu (FH) is the representative of xiaoqu huangjiu and is made from glutinous
rice and traditional Fangxian huangjiu xiaoqu. This study investigated the correlations …

Daylily flower buds are a good source of nutrients and contain lots of bioactive compounds,
but they are subject to deterioration after harvest, which limits the taste and consumer …

A new convenient method for identifying colorant compounds (CCs) in food matrices was
developed using high-performance liquid chromatography with a diode array detector and …

The black rice bran component (BRBC) is the main difference between black rice and
glutinous rice, but its influence on the flavor of rice wines brewed from them is ambiguous …

The “outstanding and unique aged aroma” of Chinese Chenxiang-type baijiu (CXB)–
Daoguang 25 (DG25) mainly originates from a “extraordinary storage technology” of …