Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions by Xiang Zhu, Di Wu, Lin Zhao, Chenggang Wen, Cao Yong, Qixin Kan

“…This study evaluated the flavor and quality of DZMs from various origins, considering physical, chemical, and safety attributes. …”
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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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Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS by Ying Xu, Yueyan Zhang, Shiqing Song, Lingyun Yao, Min Sun, Huatian Wang, Chuang Yu, Qian Liu, Jun Lu, Tao Feng

“…Our study provided a reference for the selection of irradiation intensity in the processing of chicken breast, and revealed that the volatile substances had a great influence on the flavor of irradiated chicken breast, which laid a foundation for subsequent flavor regulation.…”
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Study on the effects of Shuangkunsha Daqu on the microbial community and enzyme activity of Maotai-flavor liquor fermented grains by Liu Keyi, Zheng Yingying, Li Piwu, Shen Zuoshu, Wang Longxiang, Zhang Bin, Wang Yangyang

“…These findings offer a foundational framework for future research into Maotai-flavor liquor and Shuangkunsha Daqu.…”
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Fermion masses, neutrino mixing and Higgs-mediated flavor violation in 3HDM with S 3 permutation symmetry by K. S. Babu, Yongcheng Wu, Shiyuan Xu

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Shared perceptions of flavored cigarette pack design among young adults who smoke in Mexico and the Philippines by Graziele Grilo⁺, Jennifer L. Brown⁺, Joanna E. Cohen, Katherine Clegg Smith

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Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa by Mingming Li, Qiujin Zhu, Chao Qu, Xiaohui Gong, Yunhan Zhang, Xin Zhang, Shouwei Wang

“…Dry-cured meat products are considerably popular around the world due to unique flavor. Proteolysis is one of the enzymatic reactions from which flavor substances are derived, which is affected by endogenous proteases. …”
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Deciphering the fungal symphony: unveiling the fungal dynamics during the fermentation of traditional Chinese strong-flavor Daqu by Lina Zhao, Wenjing Zhang, Yuting Niu, Xiaohan Chen, Jiuyang Guo, Ying Wu, Ying Wu, Xuan Li, Shaobin Gu, Shaobin Gu, Shaobin Gu

“…In this study, we used Illumina MiSeq sequencing to investigate the succession of fungal community during Chinese strong-flavor liquor fermentation. The results showed that the alpha and beta diversity of fungal community were significantly different during Daqu fermentation. …”
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Chemical test and cellular bioactivities and flavor enhancer properties of mung bean protein via glycation reaction by Srisukpachin Nuttakarn, Tabtimmai Lueacha, Sedtananun Saranya, Laohakunjit Natta, Sonklin Chanikan

“…Therefore, this research study and development of flavor-enhancers derived from the mung bean meal protein isolated (MPI) reacted with reducing sugars as glucose (Glu) for generating Maillard reaction products (MRPs) under thermal process. …”
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Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage by Namrye Lee, Han Sub Kwak, Jae-young Joo, Jinsoo Kang, Youngseung Lee

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Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines by Xiaomin Zang, Qing Du, Jiao Jiang, Yan-ying Liang, Dongqing Ye, Yanlin Liu

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Comparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY Breed by Yan Shi, Weilong Tu, Mengqian Cao, Lingwei Sun, Shushan Zhang, Jiehuan Xu, Mengqian He, Caifeng Wu, Defu Zhang, Jianjun Dai, Xinli Zhou, Jun Gao

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Effects of Lactobacillus plantarum on Physicochemical Properties and Volatile Flavor Substances of Blueberry Juice during Fermentation and Storage by Maowen LIAO, Chen HAN, Wei LIU, Yanlin LI, Changlin CHEN, Huaiyu YUAN, Yan ZHOU, Ke LI, Huajia LI

“…Moreover, HPLC and headspace solid-phase microextraction gas chromatography (HS-SPME-GC/MS) were used to measure the changes of organic acids and flavor metabolites, finally the quality of flavor was analyzed during fermentation and storage. …”
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Erratum: Non-genetic factors affecting the meat quality and flavor of Inner Mongolian lambs: a review by Frontiers Production Office

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Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs by Wengang Jin, Jinjin Pei, Xiaohua Chen, Jingzhang Geng, Dejing Chen, Ruichang Gao

“…Gas chromatography ion migration chromatography (GC-IMS) was used for flavor compound analysis, and 50 flavor compounds were analyzed, containing 22 aldehydes, 11 ketones, 6 olefins, 4 acids, 3 esters, 3 alcohols, and 1 phenol. …”
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Effects of the Treatment Technology of Soybean on Volatile Flavor Compounds of Plant-based Compound Milk during Storage by Xue WANG, Youqiang YU, Xiaoyang ZHENG, Hongjiang MA, Shiwei LIU, Wenxin WANG, Fang ZHOU, Shenglin DUAN

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Comparative studies on physicochemical properties, volatile flavor substances and microbial community of Mianning ham at different altitudes by Qianhui Zeng, Lili Ji, Wei Wang, Jiamin Zhang, Ting Bai, Ling Gan, Lin Chen

“…The main flavor compounds were 1-octene-3-ol, Nonyl aldehyde, Octanal, and 15 other volatile compounds. …”
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Metagenomic Reveals the Role of Autochthonous <i>Debaryomyces hansenii</i> in the Fermentation and Flavor Formation of Dry Sausage by Qian Chen, Siyuan He, Mengtong Li, Yumeng Sui, Baohua Kong, Rongxin Wen

“…The effect of <i>Debaryomyces hansenii</i> SH4, a typical aroma enhancer, on flavor formation of the dry fermented sausage was investigated using gas chromatography-mass spectrometry and metagenomic sequencing. …”
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Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages by Yuxin Li, Zhixiang Cao, Zhihui Yu, Yingchun Zhu, Kaile Zhao

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