Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.
作者信息
Sung Jeehye, Frost Scott, Suh Joon Hyuk
机构信息
Department of Food Science and Biotechnology, Andong National University, Andong, 36729, South Korea.
Department of Biology, School of Arts and Sciences, Tufts University, Medford, MA, 02155, USA.
出版信息
Food Chem X. 2024 Dec 6;25:102071. doi: 10.1016/j.fochx.2024.102071. eCollection 2025 Jan.
Abstract
摘要
相似文献
1
Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.食品风味研究进展：食品质量、安全与感官特性中的风味化学
Food Chem X. 2024 Dec 6;25:102071. doi: 10.1016/j.fochx.2024.102071. eCollection 2025 Jan.
2
PungentDB: Bridging traditional Chinese medicine of medicine food homology and modern food flavor chemistry.辛味数据库：连接药食同源的传统中药与现代食品风味化学
Food Chem X. 2024 Aug 14;23:101742. doi: 10.1016/j.fochx.2024.101742. eCollection 2024 Oct 30.
3
Influence of malt source on beer chemistry, flavor, and flavor stability.麦芽来源对啤酒化学、风味和风味稳定性的影响。
Food Res Int. 2018 Nov;113:487-504. doi: 10.1016/j.foodres.2018.07.024. Epub 2018 Jul 18.
4
Flavor Chemistry of Cocoa and Cocoa Products-An Overview.可可及可可制品的风味化学——概述
Compr Rev Food Sci Food Saf. 2016 Jan;15(1):73-91. doi: 10.1111/1541-4337.12180. Epub 2015 Nov 18.
5
Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis.利用定量描述分析研究蘑菇赋予蛋清的风味以及添加蘑菇顶料的蛋清的感官特性。
J Sci Food Agric. 2022 Jan 15;102(1):73-84. doi: 10.1002/jsfa.11332. Epub 2021 Jun 3.
6
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development.人工智能与食品风味：人工智能模型如何塑造未来以及食品风味开发的革命性技术。
Compr Rev Food Sci Food Saf. 2025 Jan;24(1):e70068. doi: 10.1111/1541-4337.70068.
7
Application Progress of Stable Isotope Dilution Analysis in Volatile Flavor Analysis of Food.稳定同位素稀释分析在食品挥发性风味分析中的应用进展
Crit Rev Anal Chem. 2024 Oct 31:1-24. doi: 10.1080/10408347.2024.2416673.
8
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods.风味研究与发现的分析方法：从感官引导技术到风味组学方法。
Food Sci Biotechnol. 2024 Dec 12;34(1):19-29. doi: 10.1007/s10068-024-01765-z. eCollection 2025 Jan.
9
Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin.烹饪方法对花椒油树脂品质、感官和风味化合物的影响。
Food Chem. 2023 Nov 30;427:136639. doi: 10.1016/j.foodchem.2023.136639. Epub 2023 Jun 19.
10
Comparative analysis of physicochemical properties, sensory characteristics, and volatile flavor compounds in five types of potato chips.五种薯片的物理化学性质、感官特性和挥发性风味化合物的比较分析
Front Nutr. 2025 Mar 19;12:1525480. doi: 10.3389/fnut.2025.1525480. eCollection 2025.
引用本文的文献
1
The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown Sugar.添加原糖对加工红糖风味和鼻后嗅觉特征的影响。
Foods. 2025 Apr 24;14(9):1480. doi: 10.3390/foods14091480.
本文引用的文献
1
Effects of storage time and temperature on the aroma quality and color of vanilla beans () from Taiwan.储存时间和温度对台湾香草豆荚香气品质和颜色的影响
Food Chem X. 2024 Aug 22;24:101761. doi: 10.1016/j.fochx.2024.101761. eCollection 2024 Dec 30.
2
Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating.预煮红烧牛肉在烹饪-冷藏-再加热过程中关键香气成分变化的比较与阐释
Food Chem X. 2024 Jul 15;23:101654. doi: 10.1016/j.fochx.2024.101654. eCollection 2024 Oct 30.
3
Coinoculation of autochthonous starter cultures: A strategy to improve the flavor characteristics and inhibit biogenic amines of Harbin dry sausage.本地发酵剂共接种：一种改善哈尔滨红肠风味特征并抑制生物胺生成的策略。
Food Chem X. 2024 Jul 15;23:101655. doi: 10.1016/j.fochx.2024.101655. eCollection 2024 Oct 30.
4
Effect of cooking methods on volatile compounds and texture properties in millet porridge.烹饪方法对小米粥中挥发性化合物和质地特性的影响。
Food Chem X. 2024 Jul 14;23:101652. doi: 10.1016/j.fochx.2024.101652. eCollection 2024 Oct 30.
5
A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics.基于感观组学和风味组学的比较研究，确定酸奶香气类型的关键香气成分。
Food Chem. 2024 Dec 1;460(Pt 2):140618. doi: 10.1016/j.foodchem.2024.140618. Epub 2024 Jul 25.
6
Integrated characterization of arabica coffee husk tea using flavoromics, targeted screening, and approaches.利用风味组学、靶向筛选及其他方法对阿拉比卡咖啡果壳茶进行综合表征。
Food Chem X. 2024 Jun 18;23:101556. doi: 10.1016/j.fochx.2024.101556. eCollection 2024 Oct 30.
7
Quality characteristics and volatile compounds of plant-based patties supplemented with biji powder.添加蓖麻籽粉的植物基肉饼的品质特性和挥发性化合物
Food Chem X. 2024 Jun 18;23:101576. doi: 10.1016/j.fochx.2024.101576. eCollection 2024 Oct 30.
8
Determination of the variations in the metabolic profiles and bacterial communities during traditional craftsmanship Liupao tea processing.传统工艺六堡茶加工过程中代谢谱和细菌群落变化的测定。
Food Chem X. 2024 May 29;22:101516. doi: 10.1016/j.fochx.2024.101516. eCollection 2024 Jun 30.
9
Effect of postharvest grape dehydration on chemical composition, antioxidant activity and sensory characeteristics of Marselan wines.采后葡萄脱水对马瑟兰葡萄酒化学成分、抗氧化活性及感官特性的影响
Food Chem X. 2024 May 27;22:101503. doi: 10.1016/j.fochx.2024.101503. eCollection 2024 Jun 30.
10
Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples.不同处理方式的原料牛肉制成的延边风味酱牛肉风味特征评价
Food Chem X. 2024 May 29;22:101505. doi: 10.1016/j.fochx.2024.101505. eCollection 2024 Jun 30.
Zotero 插件