Drying kinetics and characteristics of Acori tatarinowii rhizoma under hot air thin-layer drying at different temperatures by Yingna Le, Kun Shi, Chengfu Wang, Jingying Guo, Yaohui Ye, Yuexing Ma, Ruiping Wang, Fangyan Cai, Shaolong Ma, Jinlian Zhang, Lingyun Zhong

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Authentic Aroma and Compound-Specific Isotope Ratios (<i>δ</i>¹³C, <i>δ</i>²H) Profiles of Vanilla Pods (<i>V. planifolia</i> and <i>V. tahitensis</i>) by Long Chen, Purna Kumar Khatri, Mauro Paolini, Tiziana Nardin, Alberto Roncone, Roberto Larcher, Luca Ziller, Luana Bontempo

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Optimization of Flavor Quality of Lactic Acid Bacteria Fermented Pomegranate Juice Based on Machine Learning by Wenhui ZOU, Fei PAN, Junjie YI, Linyan ZHOU

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Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccha... by Claudia López-Lira, Pedro Valencia, Alejandra Urtubia, Esteban Landaeta, Ricardo A. Tapia, Wendy Franco

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Differentiation of Arabica Coffee from Several Regions and Roasting Condition by Detecting Released Gases using Electronic Food Nose by Maria Belgis, Yuli Witono, Laurensius Ardian Vico Danuartha, Iwan Taruna, Bertung Suryadharma

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Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage by Mingzhu Zhou, Dongyin Liu, Hongyuan Tan, Chao Wang, Wei Yu, Guangquan Xiong, Lan Wang, Wenjin Wu, Yu Qiao

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Comparative Analysis of Bioactive Compounds and Flavor Characteristics in Red Fermentation of Waxy and Non-Waxy Millet Varieties by Zehui Yang, Jie Liu, Xiaopeng Li, Changyu Zhang, Pengliang Li, Yawei Zhu, Jingke Liu, Bin Liu

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Changes in Volatile Compound Composition in Satsuma Mandarin Pulp during Different Ripening and Storage Periods by Wenyi YAN, Yating XIE, Yingke MA, Yan YANG, Ainong YU

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Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic by Davide Addazii, Chiara Cevoli, Flavia Casciano, Federico Ferioli, Tullia Gallina Toschi, Andrea Gianotti, Lorenzo Nissen

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Evaluating Ice-Temperature Storage Efficacy on Volatile Compounds in Blue Honeysuckle (<i>Lonicera caerulea</i> L.) by Combining GC-IMS and GC-MS by Tianbo Li, Xiaoyu Jia, Jiangkuo Li, Peng Zhang, Dong Qin, Di Wu, Tong Chen, Junwei Huo

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Composition of Volatile Compounds Generated from Simulated Thermal Reaction of L-Theanine with Monosaccharides by GUO Xiangyang, WAN Xiaochun

Subjects: “…l-theanine; tea monosaccharides; volatile compounds; maillard reaction; formation mechanism of tea aroma…”
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Impact of Different Proportions of Purple Rice and Chanterelles Powder on Physicochemical, Sensory, and Starch Digestibility Properties in Wheat Bread by Yingrui Hu, Yiqing Jia, Zhilin Li, Zhishuang Wang, Ting Wei, Feifei Bi, Yurou Wang, Yuyue Qin, Afsar Khan, Yaping Liu, Guiguang Cheng

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Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines by Yu Chen, Xingmeng Lei, Luxing Sun, Binghong Gao, Peng An, Dongqing Ye, Haibin Mu, Yi Qin, Yuyang Song, Yanlin Liu

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Bacillus safensis NI2B displays strong antagonistic activities against rice blast pathogen Pyricularia oryzae through the production of volatile compounds by Dipali Rani Gupta, Swapan Kumar Paul, Masatoshi Ino, Yasuo Oowatari, Makoto Ueno

Subjects: “…Volatile compounds…”
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Effect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans by Robert Rusinek, Bohdan Dobrzański, Marzena Gawrysiak-Witulska, Aleksander Siger, Anna Oniszczuk, Sylwester Tabor, Marek Gancarz

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Metabolites Profiling of Soil Actinomycetes with Antimicrobial and Anticancer Activities by Ram Prabodh Yadav, Bibek Raj Bhattarai, Rabin Budhathoki, Padamlal Budthapa, Monika Rana, Rubin Thapa Magar, Bijaya Bahadur Thapa, Akkal Dev Mishra, Niranjan Parajuli

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Screening for Thermoactinomyces vulgaris in Fermented Grains of Sauce-Flavor Baijiu and Metabolic Analysis of Volatile Compounds by ZHAI Weitao, WU Shuangquan, CHAI Lijuan, LU Zhenming, ZHANG Xiaojuan, YANG Yang, YU Hui, YE Qingqing, TIAN Maoling, LIU Xiaotong, MAO Xueting, WANG Songtao, SHEN Caihong, XU Zhenghong

Subjects: “…stacking fermentation; thermoactinomyces vulgaris; solid-state fermentation; gas chromatography-mass spectrometry; volatile compounds…”
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Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea processing by Si-yu Liao, Shuang Yang, Bi-lin Li, Xue Xia, Wen-bao Jia, Yi-qiao Zhao, Ling Lin, Jin-lin Bian, Tunyaluk Bouphun, Wei Xu

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The impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour by Sumanjot Kaur, Ali Ubeyitogullari

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Effect of Hydrostatic Pressure Processing Combined with DMDC and Nisin Treatment on the Quality of Bayberry Juice during Storage by Zhouyang SHENG, Bo ZOU, Gengsheng XIAO, Yujuan XU, Jijun WU, Yuanshan YU, Lina CHENG, Jing WEN, Kejing AN

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