Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications by Adel Mirza Alizadeh, Mansoureh Mohammadi, Fataneh Hashempour-baltork, Hedayat Hosseini, Fereidoon Shahidi

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Characterization of microbial communities in flavors and fragrances during storage by Yingjie Feng, Tingting Zhang, Jinchu Yang, Wenzhao Liu, Yongfeng Yang, Jihong Huang, Shen Huang, Zongcan Yang, Qianjin Liu, Wenchao Zheng, Qing Zhou, Qing Zhou

Subjects: “…flavors and fragrances…”
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Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk by GAO Yu, QI Baokun, LIAO Yi, YAN Shizhang, LI Yang, HUANG Yuyang

Subjects: “…soymilk; flavor substance-protein interactions; biological methods; flavor improvement…”
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Identification of Oligopeptides in the Distillates from Various Rounds of Soy Sauce-Flavored Baijiu and Their Effect on the Ester–Acid–Alcohol Profile in Baijiu by Qiang Wu, Shanlin Tian, Xu Zhang, Yunhao Zhao, Yougui Yu

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Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and... by Xiaomin Liu, Yingchun Mu, Xiangxiang Lv, Nuo Chen, Lei Chen, Tangzheng Wen, Wei Su

Subjects: “…Sause-flavor Baijiu…”
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Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds by Han Zhao, Li-Juan Chai, Wei Zhang, Xiao-Juan Zhang, Zhen-Ming Lu, Song-Tao Wang, Cai-Hong Shen, Jin-Song Shi, Zheng-Hong Xu

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Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation by Jing Zhang, Jing Zhang, Yunxuan Duan, Yang Lin, Jing Chen, Jie Cheng, Jie Cheng, Chuan Song, Jincen Zuo, Suyi Zhang, Suyi Zhang, Yong Zuo

Subjects: “…strong-flavor Baijiu…”
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Characteristic of volatile flavor compounds in ‘Fengtangli’ plum (Prunus salicina Lindl.) were explored based on GC×GC-TOF MS by Xianfeng Hu, Deyan Li, Yi Ding, Yubo Zhang, Chunguang Ren

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Analysis on Flavor Quality of Brassica rapa L. from Different Varieties by MAERHABA·Paerhati, Zhanteng SONG, Ruina YANG, Jing LI, Jing AN, Min LIU, Zhenzhen XU, Jingrong ZHU

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Relationship between the Sorghum's Physicochemical Attributes and the Flavor Components of Qing Stubble Daqu Baijiu by Linming SHI, Yanhong DU, Jianguang NIE, Hao TAN, Simai LI, Tingting LI

Subjects: “…light flavor baijiu…”
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Otimização de filmes de acetato de celulose incorporado com nanocristais de celulose e aroma de salada de frutas by Amanda Lélis de Souza, Bárbara Teixeira Gomes, Taila Veloso de Oliveira, Nilda de Fatima Ferreira Soares

Subjects: “…Biopolímero. Desejabilidade. Flavor. Nanocompósito.…”
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Caracterização de filme de acetato de celulose incorporado com nanocristais de celulose e aroma de salada de fruta by Bárbara Teixeira Gomes, Amanda Lélis de Souza, Taila Veloso de Oliveira, Nilda de Fatima Ferreira Soares

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Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer by Cesar I. Mejia-Llontop, Carlos E. Tirado-Rodríguez, Alanis Acosta-Baca, Maylee Aguayo-Flores, Manuel Ascate-Pasos, Carmen Ayala-Jara, Gilbert Rodriguez, Eudes Villanueva, Elza Aguirre

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Research Progress on the Role of Glucosinolates and Their Metabolites for the Flavor Formation in Cruciferous Vegetables by LIU Mengting, MEI Yuan, LIU Jiaqi, ZHAO Jichun, ZHAO Nan, GE Lihong

Subjects: “…glucosinolates; glucosinolate metabolites; cruciferous vegetables; flavor…”
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Effects of Cooking Treatment on the Changes of Polyphenol and Antioxidant Activity in Sorghum Rice and Its Exploration on the Flavor Enhancement Based on the Multi-omics Technique by Ke LIU, Lei XU, Changyuan WANG, Zhijiang LI, Jingzhi DENG

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Research Progress on Controlled Release of Flavor Compounds Based on Powder Stabilization Technology by YUAN Xin, WANG Yaru, MA Lingjun, CHEN Fang, LIAO Xiaojun, HU Xiaosong, JI Junfu

Subjects: “…powder stabilization technology; flavor; controlled release…”
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Insights into the enhancement of food flavor perception: strategies, mechanism and emulsion applications by Luyao Huang, Yujie Dai, Fan Zhang, Longtao Zhang, Baodong Zheng, Yi Zhang

Subjects: “…food flavor perception…”
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Use of flavor capsule cigarettes and their preliminary impact on smoking cessation in Mexico: an exploratory study by Rosibel Rodríguez-Bolaños, Paula Ramírez-Palacios, Katia Gallegos-Carrillo, Arlette Chávez-Iñiguez, Daimarelys Lara, Deborah J. Ossip, Ana Paula Cupertino, Francisco Cartujano-Barrera

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Screening and Characterization of High Protein Yeast with Excellent Stress Tolerance by DENG Juan-li, SUN Chang-po, ZHAO Yi-fan, LI Tian-tian, YIN Peng

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Genetic diversity in wild species and cultivars of strawberry for the <i>FanAAMT</i> gene controlling fruit flavor volatiles by A. S. Lyzhin, I. V. Luk’yanchuk

Subjects: “…fruit flavor…”
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