Plants produce a diverse range of specialized metabolites that play pivotal roles in
mediating environmental interactions and stress adaptation. These unique chemical …

Sensory analysis is an interdisciplinary field that combines multiple disciplines to analyze
food qualitatively and quantitatively. At present, this analysis method has been widely used …

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 …

This study used Sensomics to examine four previously obtained yogurt aroma type profiles.
14 key aroma-active compounds were identified as significant contributors (p≤ 0.05) in the …

Traditional Chinese fermented shrimp paste is popular with consumers for its unique
seafood flavor and fermented aroma. However, different heating methods exerted various …

Wine is a very popular alcoholic drink owing to its health benefits of antioxidant effects.
However, profits-driven frauds of wine especially false declarations of variety frequently …

Plant proteins often carry off-notes, necessitating customized aroma addition. In vitro studies
revealed protein–aroma binding, limiting release during consumption. This study employs in …

Carambola is a tropical fruit that is highly sought after by consumers due to its unique flavor,
star shape, and nutritional value. Enhancing the flavor quality of this fruit can increase the …

To investigate the impact of inorganic and organic nitrogen on volatile compounds of cider,
various levels (60, 150 and 240 mg N/L) of diammonium hydrogen phosphate (DAP) and …

Key aroma components of 33 fragrant peanut oils with different aroma types were screened
by combined using flavoromics and machine learning. A total of 108 volatile compounds …