Machine Learning and Multi-Omics Integration to Reveal Biomarkers and Microbial Community Assembly Differences in Abnormal Stacking Fermentation of Sauce-Flavor <i>Baijiu</i> by Shuai Li, Yueran Han, Ming Yan, Shuyi Qiu, Jun Lu

“…Stacking fermentation is critical in sauce-flavor <i>Baijiu</i> production, but winter production often sees abnormal fermentations, like Waistline and Sub-Temp fermentation, affecting yield and quality. …”
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Changes in the Flavor of Cold-Pressed Tiger Nut Oil (<i>Cyperus esculentus</i> L.) During Refining Processes and Evaluation of Its Thermal Properties by Yue Zhao, Yang Sun, Heyi Sun, Tianying Sun, Jian Ren, Chunli Song

“…Moreover, 109 volatiles were identified, mainly including aldehydes, alcohols, pyrazines and furans, the characteristic flavor compounds of which present a fatty, fresh and nutty flavor. …”
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Mala flavor preference increases risk of excessive gestational weight gain mediated by high-carbohydrate dietary patterns in Chongqing, China: an ambispective cohort study by Jinghua Li, Difei Wang, Yanyan Mao, Wuxia Zhang, Qianxi Zhu, Jun Liu, Jing Du, Weijin Zhou, Weijin Zhou, Fen Wang, Min Li

“…Food intake and taste preferences, including fatty, salty, and Mala flavors, were assessed during the third trimester. …”
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Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry by Dan Qin, Jiawen Duan, Hehe Li, Fuping Zheng, Huan Cheng, Xingqian Ye, Baoguo Sun

Subjects: “…Sesame-flavor Baijiu…”
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Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry by Bei Wang, Qing Meng, Lin Xiao, Ruili Li, Chunhai Peng, Xueli Liao, Jingna Yan, Honglin Liu, Guanhua Xie, Chi-Tang Ho, Huarong Tong

“…The result indicated that methoxyphenyl compounds play a vital role in the unique flavor of Pu-erh ripen tea.…”
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Changes of Volatile Flavor Compounds in Different Parts of Tricholoma matsutake during Shelf Life Analyzed by Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectrometry by MENG Fan, WANG Yiru, ZHAO Yuechen, GUAN Wenqiang, WANG Xuan, HE Xingxing, YAO Gang, HU Xin

Subjects: “…tricholoma matsutake; shelf life; electronic nose; gas chromatography-ion mobility spectrometry; volatile flavor compounds…”
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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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Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition by Nowicka Katarzyna, Jaworska Danuta, Przybylski Wiesław, Górska Ewa, Tambor Krzysztof, Półtorak Andrzej

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The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS by Qiao Huang, Xianping Qiu, Tongwei Guan, Jianshen Yu, Yichen Mao, Yu Li, Yuan Rao, Hongguang Shang, Yanhui Zhao

“…The origin and grade are the important factors that influence the flavor and price of Qingxiangxing Baijiu (QXB). As the grade increased, sensory differences and geographical differences become more pronounced. …”
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Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS by Ying Li, Li Yuan, Huijie Liu, Hongying Liu, Yue Zhou, Miaonan Li, Ruichang Gao

“…Therefore, the purpose of this study is to analyze the flavor changes in the shrimp paste fermentation process and screen out the key volatile aroma components in the shrimp paste to control the flavor quality of the shrimp paste products. …”
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Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses by Taoxian Zhang, Zusong Liao, Zhaohui Li, Yunqi Liu, Jingying Bi, Yanlin Liu, Yuyang Song, Yi Qin

“…The fermentation vessel significantly impacts the flavor characteristics of white wine. This study provides a comprehensive flavor analysis of Sauvignon Blanc wines fermented in oak barrels and stainless-steel tanks. …”
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Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis by Yueqi Wang, Qian Chen, Huan Xiang, Dongxiao Sun-Waterhouse, Shengjun Chen, Yongqiang Zhao, Laihao Li, Yanyan Wu

“…Mechanisms underlying flavor development were also elucidated via KEGG based functional annotations. …”
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Physicochemical Properties, Antioxidant Activity, and Flavor Profile of Strawberry Fruit-Based Novel Drinking Jelly Made with <i>Gracilaria fisheri</i> Seaweed as a Gelling Agent at Varying Concentrations by Narin Charoenphun, Paramee Noonim, Somwang Lekjing, Chawakwan Nitikornwarakul, Nam Hoang Pham, Karthikeyan Venkatachalam

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Polymorphism of the <i> FaOMT </i> and <i> FaFADl </i> genes for fruit flavor volatiles in strawberry varieties and wild species from the genetic collection of the Michurin Federal Research Center by A. S. Lyzhin, I. V. Luk’yanchuk, E. V. Zhbanova

“…Identification of forms carrying genes for fruit flavor volatiles is an important step in breeding varieties with fragrant fruit. …”
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Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solution by Yanan Xia, Wenjing Zhu, Yufan Su, Yongfu Chen

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Metabolomics mechanism of traditional soy sauce associated with fermentation time by Li Zhu, Siyu He, Ying Lu, Jianhong Gan, Ningping Tao, Xichang Wang, Zaoli Jiang, Yuanxiang Hong, Changhua Xu

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Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities by Mallari Praveen, Simone Brogi

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Finite family groups for fermionic and leptoquark mixing patterns by Jordan Bernigaud, Ivo de Medeiros Varzielas, Jim Talbert

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Storage Resistance and Volatile Matter Changes in Two Varieties of Raspberries by Chao GE, Peng ZHANG, Jiangkuo LI, Xiaoyu JIA, Di WU, Chunyuan LI, Ling LIU

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Effects of sturgeon oil and reheating methods on the qualities of sturgeon surimi gels by Yuanxiu Liu, Xiaomo Guo, Tong Shi, Zhiyu Xiong, Li Yuan, Ruichang Gao

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