Latest Research in Sensory Profiling And Volatiles

Top Research Topics in Sensory Profiling And Volatiles

• Fermentation and Sensory Analysis — 30 papers
• Edible Oils Quality and Analysis — 11 papers
• Microbial Natural Products and Biosynthesis — 7 papers
• Meat and Animal Product Quality — 4 papers
• Bee Products Chemical Analysis — 3 papers
• Potato Plant Research — 3 papers
• Food composition and properties — 3 papers
• Food Drying and Modeling — 3 papers
• Coffee research and impacts — 3 papers
• Probiotics and Fermented Foods — 2 papers

Highest-Cited Papers

1. Declaration of Fermentation: community-embedded wild yeast bioprospecting as a model for place-based CURE design (1 citations)
2. Transcriptomic and metabolic basis of volatile compound dynamics in apricot fermentation
3. A comprehensive review on the basic taste components in milk: chemical composition, molecular mechanisms, and regulation strategies
4. Biosynthetic Diversity of Marine-Derived Streptomyces Natural Products: Integrating Genome Mining, Multi-Omics, and Translational Drug Discovery Strategies
5. Multi-omics and machine learning reveal the mechanisms underlying cultivar-driven flavor differentiation in fermented ciba chili
6. Directional Construction of a Synthetic Microbial Consortium for Shanxi Aged Vinegar: Metabolic Kinetics and Accelerated Formation of Major Volatile Compounds
7. Exploring Hydroxytyrosol-Enriched Commercial Formulations: Effects on Tomato Yield and Quality Under Greenhouse Conditions
8. Detection, Differentiation and Quantification of Major Sugar Based Adulterants in Honey Using FTIR–ATR Spectroscopy Coupled with Chemometric Modeling
9. Effect of Time–Temperature Modulation Combined with Residual Heating on Flavor and Texture Attributes of Steamed Perch Fish
10. Integrated microbiomic and metabolomic to reveal characterization of microbial community and flavor differences of Douchi with different salt concentrations
11. Honey Adulteration and Its Consequences on Quality, Health, and the Economy, Along With the Analytical Techniques Used for Its Detection
12. From Composition to Shelf Life: Oxidative Deterioration Trajectories of Monovarietal Extra Virgin Olive Oils
13. Discrimination of Acrylamide Levels in Potato Chips Using Near-Infrared Spectroscopy
14. Metabolite-Pool Networks and Biological–Non-Enzymatic Synergy in Volatile Flavor Formation by Lactic Acid Bacteria in Fermented Foods: A Review
15. Dynamic Changes in Flavor-Related Compounds and Bacterial Community Structure During Sichuan Jiangrou Ripening
16. High-Throughput Amplicon Sequencing Microbial Communities and Volatile Flavour Compounds of Naturally Air-Dried Yak Jerky from Two Regions of Xizang
17. Identification and Cyclization Mechanism of Fungal (+)-β-Chamigrene Synthase
18. Effects of Long-Term Storage on the Chemical Composition, Antioxidant Activity, Free Amino Acid and Phenolic Profile of Traditional Vino Cotto
19. Genomic and functional characterization of the rare thiosulfonate thiolutin dioxide as a low toxicity antibacterial candidate from a novel Streptomyces lineage
20. Comparison study of the total sugar, amino acids, Maillard reaction products and volatile compounds of Huangjiu from Shaoxing and Daixian in China

Sub-Regions

• Edible Oils Quality and Analysis — 23 papers
• Fermentation and Sensory Analysis — 19 papers
• Microbial Natural Products and Biosynthesis — 18 papers
• Tea Polyphenols and Effects — 16 papers
• Probiotics and Fermented Foods — 16 papers
• Food Drying and Modeling — 7 papers