Flavor Profile for Fusel Oil Pyrazines by Catalin Bilbie, Andra Ghizdareanu, Cristian Fieru

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Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics by Fenglin Gu, Yonggan Chen, Yiming Fang, Guiping Wu, Lehe Tan

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Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines by Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen

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Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes by Shasha Cheng, Yu Zhang, Heng Zhou, Zhen Huang, Haifu Jia, Yujun Jiang, Hao Wang, Chaoxin Man

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Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and coculture with Kluyveromyces marxianus by Brianda D. González-Orozco, Chloe J. McGovern, Sheryl A. Barringer, Christopher Simons, Rafael Jiménez-Flores, Valente B. Alvarez

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Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels by Pengfei Xu, Li Liu, Kang Liu, Jinlin Wang, Ruichang Gao, Yuanhui Zhao, Fan Bai, Yujin Li, Jihong Wu, Mingyong Zeng, Xinxing Xu

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Influence of Phosphate Marinades on the Quality and Flavor Characteristics of Prepared Beef by Wanqi Wang, Maomao Zeng, Qiuming Chen, Zhaojun Wang, Zhiyong He, Jie Chen

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Characterization of donkey-meat flavor profiles by GC–IMS and multivariate analysis by Limin Man, Wei Ren, Mengqi Sun, Yanrui Du, Han Chen, Huaxiu Qin, Wenqiong Chai, Mingxia Zhu, Guiqin Liu, Changfa Wang, Mengmeng Li

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Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper by Yiling Xiong, Chenglin Zhu, Baozhu Wu, Tianyang Wang, Lian Yang, Ju Guan, Yuwen Yi, Jing Deng, Huachang Wu

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Comparative analysis of physicochemical properties, antioxidant activities, and metabolomic profiles in daylily-supplemented craft beer fermented with different Saccharomyces strai... by Yuwen Mu, Chaozhen Zeng, Yulong Ni, Shiyu Zhang, Jianbin Yang, Yuqin Feng

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Insights into the Volatile Flavor Profiles of Two Types of Beef Tallow via Electronic Nose and Gas Chromatography–Ion Mobility Spectrometry Analysis by Ke Li, Liangyao Zhang, Danhui Yi, Yunxiao Luo, Chao Zheng, Yinglong Wu

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Effects of High-Hydrostatic-Pressure Treatment on Polyphenols and Volatile Aromatic Compounds in Marselan Wine by Zicheng Yi, Danqing Zhao, Tengwen Chang, Xiang Chen, Jianrong Kai, Yang Luo, Bangzhu Peng, Binkun Yang, Qian Ge

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Multi-omics analysis unravels the dynamics of flavor profile in ‘Queen Nina’ berries and the regulatory mechanism underlying volatile esters by Jingyang Wang, Changyun Zhang, Min Li, Xiucai Fan, Ying Zhang, Jianfu Jiang, Chonghuai Liu, Lei Sun

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Widely Targeted Metabolomic Analysis Revealed the Diversity in Milk from Goats, Sheep, Cows, and Buffaloes and Its Association with Flavor Profiles by Fuhong Zhang, Yaling Wang, Baolong Liu, Ping Gong, Chenbo Shi, Lu Zhu, Jianqing Zhao, Weiwei Yao, Qingqing Liu, Jun Luo

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Evolution of the Aroma of Treixadura Wines during Bottle Aging by Iván Vázquez-Pateiro, Uxía Arias-González, José Manuel Mirás-Avalos, Elena Falqué

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Fatty Acids and Volatile Flavor Components of Adipose Tissue from Local Tibetan Sheep in Qinghai with Dietary Supplementation of Palm Kernel Meal (PKM) by Ying Ma, Lijuan Han, Shengzhen Hou, Linsheng Gui, Shengnan Sun, Zhenzhen Yuan, Chao Yang, Zhiyou Wang, Baochun Yang

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Aroma characterization of Sichuan and Cantonese sausages using electronic nose, gas chromatography–mass spectrometry, gas chromatography-olfactometry, odor activity values and meta... by Xiaohua Chen, Fei Yan, Dong Qu, Tian Wan, Linjie Xi, Ching Yuan Hu

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Bringing plant-based Cli-meat closer to original meat experience: insights in flavor by Evangelia Zioga, Marie Tøstesen, Sanne Kjærulf Madsen, Radhakrishna Shetty, Claus Heiner Bang-Berthelsen

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Effects of Different Drying Methods on Physicochemical Properties, Antioxidant Activity and Flavor Profile of Lentinus edodes Powder by SHENG Menglong, LIN Songyi, MA Tingting, ZHANG Tong, LI Yulu, CHEN Dong

Subjects: “…lentinus edodes powder; drying methods; physicochemical properties; antioxidant capacity; flavor profile…”
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Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu by Xiaoning Huang, Jiamu Kang, Yuandi Zhang, Xiaoxue Chen, Beizhong Han

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