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The Role of Methionine in the Formation of Key Aroma Compounds in Microwaved Walnuts

• Authors : Yishen Cheng; Yilang Liu; Haonan Zheng

Subjects: walnut aroma formation; microwave treatment; methionine

• Source: Foods, Vol 15, Iss 4, p 719 (2026)

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Physicochemical, Aroma Compounds, Microbial Community, and Antioxidant Capacity of Huangjiu-Based Functional Liqueur Fermented with Edible Herbs

• Authors : Xiaolei Zhu; Manlu Jin; Xue Zhang

Subjects: Chinese rice wine; Chinese gall leaven; liqueur

• Source: Foods, Vol 15, Iss 4, p 739 (2026)

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Analyses of the Differences in Nutritional Quality and Volatile Aroma Compounds in Potato-Based Reconstituted Rice Produced from Different Potato Varieties

• Authors : Zongming Guo; Kaifeng Li; Quanfeng Zhang

Subjects: potato-based reconstituted rice; nutritional composition; aroma compounds

• Source: Foods, Vol 14, Iss 21, p 3622 (2025)

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Valorization of Residual Babassu Mesocarp Biomass to Obtain Aroma Compounds by Solid-State Fermentation

• Authors : dos Anjos, Tamires; Wojcieszak, Robert; Leite, Selma ...

Subjects: babassu mesocarp; 0106 biological sciences; 0301 basic medicine

• Source: Microbiology Research, Vol 15, Iss 3, Pp 1386-1405 (2024)

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Multi-Omics Analysis Elucidates Flavor Evolution and Bioformation Mechanisms of Key Aroma Compounds in Malty-Aroma Yogurt

• Authors : Zihao Liu; Qihao Wang; Shiheng Luo

Subjects: Lactococcus lactis; time-series flavoromics; time-series metabolomics

• Source: Foods, Vol 15, Iss 2, p 272 (2026)

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Influence of Drying Methods on Volatile Aroma Compounds and Sensory Properties of Olive Leaf Herbal Tea

• Authors : Gianluca Tripodi; Marco Torre; Antonella Verzera

Subjects: Olea europaea L. leaves; leaf herbal tea; drying processes

• Source: Foods, Vol 15, Iss 3, p 496 (2026)

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Comparative Analysis of Volatile Aroma Compounds, Fatty Acids, and LOX Pathway Gene Expression of Two Lentinula edodes Mycelia.

• Authors : Yu C; National Engineering Research Center of Edible Fungi, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.; Jiang J

• Source: Journal of fungi (Basel, Switzerland) [J Fungi (Basel)] 2025 Nov 28; Vol. 11 (12). Date of Electronic Publication: 2025 Nov 28.Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101671827 Publication Model: Electronic Cited Medium:

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Predictive Models of Odor Contribution and Thresholds for Volatiles in Identification of Novel Crop Aroma Compounds

• Authors : Qiao Li; Shaofang Li; Jie Luo

Subjects: volatiles; machine-learning; odor contribution

• Source: Metabolites, Vol 15, Iss 11, p 747 (2025)

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From Biosynthesis to Regulation: Recent Advances in the Study of Fruit-Bound Aroma Compounds

• Authors : Qiaoping Qin; Rongshang Wang; Jinglin Zhang

Subjects: fruit; bound form; free form

• Source: Horticulturae, Vol 11, Iss 10, p 1185 (2025)

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Rootstock Influence on Wine Aroma Compounds and Sensory Perception: A Review

• Authors : Laura Farris; Elisa Marguerit; Georgia Lytra

Subjects: grapevine; rootstock; wine aroma

• Source: Foods, Vol 14, Iss 21, p 3593 (2025)

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