Analysis of the data obtained while studying European plum (<i>Prunus domestica</i> L.) cultivars developed at Maikop Experiment Station of VIR by V. V. Sherstobitov, I. A. Bandurko, P. V. Ozerski

“…Mass fruit ripening was observed from August 5 to September 9. The highest fruit flavor score was recorded for cvs. ‘Arvita 44-4-10’ (k-28409), ‘Vengerka Vkusnaya’ (k-43323), ‘Vengerka Sladkaya’, ‘Vengerka MOS VIR’ (k-15080), ‘Vengerka Shuntukskaya’ (k-15079), ‘Izmamot’ (k-48408) and ‘Chernosliv Adygeiskiy’ (k-23743). …”
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Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits by Ruihua Ren, Miaomiao Wang, Lijian Zhang, Fuxian Ren, Bowei Yang, Huangzhao Chen, Zhenwen Zhang, Qingqing Zeng

“…The results have implications for micronutrient management of grapevines to improve wine flavor quality.…”
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Economic Feasibility of Ginger Emprit Extract Drink (Zingiber officinale Var. Amarum) using CMC Stabilizer by Ahmad Farhan, Anwar Kasim, Rini B

“…Tempe juice drink is added with emprit ginger extract to remove the unpleasant aroma from tempeh and give flavor to the tempeh juice drink. On manufacture Tempe juice drink Emprit ginger extract need addition material CMC stabilizer for increase stability and viscosity product . …”
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Changes in Volatile Compounds and Sensory Properties of Chicken with <i>Armillaria mellea</i> During the Pressure-Cooking Process by Xiaolan Dong, Chuntao Xia, Hongxiu Fan, Xu Zhang, Tong Sun, Zhiyu Wang, Tingting Liu

“…Our research results not only preliminarily determined the optimal conditions for industrial processing of the prepared dish of with <i>Armillaria mellea</i> prepared via pressure cooking, laying a foundation for the later industrial production of prepared dishes and international sales, but also stimulated innovative composite food development and promoted people’s exploration of the mechanism of heat treatment on composite food flavor and taste.…”
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Effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper (Epinephelus coioides) by Yuanming Chu, Jinfeng Wang, Jing Xie

“…This study provides new insights into the roles of microorganisms and lipids in flavor formation, offering valuable knowledge for improving seafood quality control.…”
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Phytochemical profile, therapeutic potentials, nutritional composition, and food applications of ginger: a comprehensive review by Great Iruoghene Edo, Ufuoma Augustina Igbuku, Raghda S. Makia, Endurance Fegor Isoje, Tayser Sumer Gaaz, Emad Yousif, Agatha Ngukuran Jikah, Khalid Zainulabdeen, Patrick Othuke Akpoghelie, Rapheal Ajiri Opiti, Arthur Efeoghene Athan Essaghah, Dina S. Ahmed, Huzaifa Umar

“…The compounds are responsible for the distinct aroma, flavor, and pharmacological activities such as anti-inflammatory, anti-oxidation, antimicrobial, anti-cancer, gastroprotective effects associated with ginger. …”
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Leptonic dipole operator with $$\Gamma _2$$ Γ 2 modular invariance in light of Muon $$(g-2)_\mu $$ ( g - 2 ) μ by Takaaki Nomura, Morimitsu Tanimoto, Xing-Yu Wang

“…We have adopted the successful $$\Gamma _2$$ Γ 2 modular invariant model by Meloni–Parriciatu as the flavor symmetry of leptons. Suppose the anomaly of $$(g-2)_{\mu }$$ ( g - 2 ) μ , $$\Delta a_{\mu }$$ Δ a μ to be evidence of New Physics (NP), we have related it with the anomalous magnetic moment of the electron $$\Delta a_e$$ Δ a e , the electron EDM $$d_e$$ d e and the $$\mu \rightarrow e \gamma $$ μ → e γ decay. …”
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Glutamate enhances shrimp antibacterial ability by boosting its cellular immunity by Lei Ma, Wenyong Jiang, Zhiyao Lu, Yanmei Tong, Qingyun Liu, Zhonghua He, Xiuli Chen, Yongzhen Zhao, Fan Wang

“…These findings suggest that glutamate not only improves the anti-Vibrio defenses of shrimp but also enhances their flavor profile. Therefore, glutamate could serve as a beneficial feed supplement to promote disease resistance in shrimp aquaculture.…”
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The Role of Membranes in Modern Winemaking: From Clarification to Dealcoholization by Carolina E. Demaman Oro, Bruna M. Saorin Puton, Luciana D. Venquiaruto, Rogério Marcos Dallago, Giordana Demaman Arend, Marcus V. Tres

“…Additionally, in dealcoholization, membranes like reverse osmosis and pervaporation membranes, typically constructed from polydimethylsiloxane (PDMS) or other specialized polymers, facilitate the selective removal of ethanol while preserving the wine’s flavor and aroma profile, addressing the increasing consumer demand for low-alcohol and alcohol-free wines. …”
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How do consumers evaluate buffalo meat? by Ricardo Alexandre Silva Pessoa, Marilia Celeste Tavares Fernandes, María Luciana Menezes Wanderley Neves, Thales Freire Arival, Fabiana Carvalho Vasconcelos Pessoa

“…Consumers reported choosing meat primarily considering cost accessibility, product quality, and sensory characteristics, high-lighting flavor and tenderness. The degree of satisfaction was between satisfied and very satisfied for 92.0% of the assessed consumers. 81.0% of consumers said they had never consumed buffalo meat or meat products. …”
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Effects of adding silver carp Hypophthalmichthys molitrix protein concentrate on sensory, texture and cooking properties of pasta and its shelf life by Mahsasadat Mousavi Sane, Seyedeh Zahra Mirhosseini Roudbaraki, Mohammad Ali Nematollahi, Seyed Vali Hosseini

“…The effects of adding FPC to pasta on its sensory (flavor, smell, taste, and color), textural (adhesion, hardness, and flexibility), and physicochemical (cooking time, water absorption percentage, swelling index, and cooking loss) properties were investigated. …”
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Proximate Composition and In Vitro Bioactive Properties of Leaf Extracts from Seven <i>Viola</i> Species by Guangnian Zeng, Xingfan Li, Chunbo Zhao, Yongkang Pang, Xiongfei Luo, Zhonghua Tang

“…Additionally, the biological activity of <i>Viola</i> leaves, particularly their antioxidant capacity, is associated with their phenolic and flavonoid content, with caffeic acid contributing up to 35.2% of the total phenolic acids and isoquercitrin being one of the most bioavailable flavonoids. …”
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Optimizing Bacterial Protectant Composition to Enhance Baijiu Yeast Survival and Productivity During Spray Drying by Jingyu Li, Fengkui Xiong, Zhongbin Liu, Jia Zheng, Guangzhong Hu, Zheng Feng

“…The flavor substances produced by the division of baijiu yeast during the winemaking process often determine the quality of white wine, and the difficulty of storing and transporting high-quality baijiu yeast is a bottleneck that restricts the development of China’s baijiu industry. …”
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Accelerated Storage Testing of Vacuum-Dried <i>Lactobacillus acidophilus TISTR 1338</i> for Feed by Apichet Muenaram, Bhundit Innawong, Imrana Niaz Sultan, Muhammad Waseem Khan, Hamza Ghilzai, Afrasiab Khan Tareen, Pramuk Parakulsuksatid

“…Lactic acid bacteria (LAB) are widely used to produce various food products, adding flavor, texture, and health benefits. The bacteria are commonly grown on expensive nutrients like glucose, sucrose, and yeast extracts, which makes them commercially unappealing. …”
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Analysis of Fungal Diversity and Isolation and Identification of Yeast in High-temperature and Medium-high-temperature Daqu Using Three Generation Sequencing Technology by Mengjun CUI, Yurong WANG, Qiangchuan HOU, Haibo ZHANG, Longxin TIAN, Mingbo YE, Zhuang GUO

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Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat by Jingyu Yao, Liqiong Wen, Li Ling, Peng Wan, Rui Wang, Weiliang Guan, Qinzhi Wang, De-Wei Chen

“…Among them, (E,E)-2,4-decadienal, 1-hepten-3-one, (E,E)-2,4-nonadienal, 2-isopropyl-3-methoxypyrazine, 1-octen-3-ol, (Z)-4-decenal, (E)-2-octenal and octanal, were of higher flavor dilution factor and odor activity value, and they were considered as the key aroma-active compounds. …”
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Enhancing decay resistance and maintaining quality of stored apples (Malus domestica ‘Golden Delicious’) through essential oil-enriched edible coatings by Atiyeh Oraee, Yahya Selahvarzi, Mona Ghazimoghadam, Bahram Abedy, Mohammad Ali Sabokkhiz

“…Research limitations: Thyme essential oil (EO) has limitations when used directly, inculding its strong odor and flavor, low stability, low water solubility, and high volatility. …”
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Extrinsic attributes that drive consumer purchase of block mozzarella by K. Homwongpanich, M.E. Watson, D. Rovai, H. Eshpari, M.A. Drake

“…Consumer segmentation identified a natural cluster (n = 243) which assigned high utility to claims such as “all natural” and “organic” while the flavor cluster (n = 194) assigned high utility to “established business for more than 75 years” and “#1 in Italy.” …”
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Development and validation of a protocol to determine product perception in relation to the moment of the day by M. Visalli, S. Plano, C. Tortorello, D. Vigo, M.V. Galmarini

“…At four daily time slots (morning, midday, afternoon, evening), participants tasted candies and assessed some sensory attributes—sweetness, sourness, bitterness, freshness, and overall flavor—using the Rate-All-That-Apply method. Before each evaluation, they also reported their level of hunger, thirst, tiredness, and willingness to complete the task. …”
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Analysis of expression and transport activity of sugar transporter gene HpSWEET7 from red pitaya by ZHENG Qianming, YAN Shuang, XIE Pu, WANG Honglin, MA Yuhua

“…[Objective] The red pitaya (Hylocereus polyrhizus) HpSWEET7 gene, belonging to the sugar transporter SWEET (sugars will eventually be exported transporter) family, was cloned and its role in fruit sugar accumulation was investigated, which provided a target gene for improving fruit flavor and quality. [Methods] HpSWEET7 gene was isolated from ‘Zihonglong’, and sequence alignment and phylogenetic relationship were analyzed. …”
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