Consumers are increasingly demanding foods that are more ethical, sustainable and
nutritious to improve the health of themselves and the planet. The food industry is currently …

There is a global interest in the novel consumption, nutritional trends, and the market of new
prebiotic sources and their potential functional impacts. Commercially available nutritional …

Hydroxyl radical system combined with GC-IMS and metabolomics were used to assess the
effect of oxidation on the formation of volatile flavor emitted from yak meat. The formation of …

The pickled products of finger citron are famous in southern China for their unique taste and
flavor. Although pickling process involves complex treatments including salting, desalting …

To investigate the differences of volatile and non-volatile metabolites between oyster
enzymatic hydrolysates and boiling concentrates, molecular sensory analysis and …

Eggs are nutritious and highly valued by consumers. However, egg flavor varies greatly
among different hen breeds. The present study used gas chromatography-olfactometry …

Lipid migration is widespread in food system and has an important effect on food quality. It is
urgent to explore the lipid migration in egg yolk after heating. The content of lipids in upper …

Yellowfin tuna is one of the favorite aquatic foods and possesses high economic value due
to its unique pleasant flavor and good nutrition quality. Volatile and nonvolatile compounds …

Over the past decade, advanced analytical techniques have been utilized to examine
volatile organic compounds (VOCs) in eggs. These VOCs offer valuable insights into factors …

Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to
high temperatures, adversely affecting its flavour, thereby influencing consumers' decisions …