Applications of metabolomics in the formation of food flavor

The field of food science is witnessing a heightened interest, particularly in understanding the complex dynamics of metabolites and their profound effects on food flavor formation. Various processing methods, such as cooking, baking, salting, fermentation, and even simply storage, can significantly influence food flavor due to factors like oxidation, hydrolysis, and microbial growth.

By analyzing the relationship between metabolites and flavor compounds in food, it can be explored deeply into the processes that contribute to flavor formation. Understanding these metabolic pathways helps reveal how food flavor is generated and altered during growth, maturation, and processing etc... This knowledge is crucial not only for improving food quality and consumer satisfaction but also for innovating new approaches in food processing and preservation.

The Research Topic includes but is not limited to:
• Identification of flavor compounds in food by metabolomics.
• Correspondence between metabolites and flavor-active substances in food.
• The specific impact of metabolite changes in food during processing on flavor.
• Metabolomics tracking and monitoring dynamic changes in food metabolites during storage.
• Mechanisms of flavor of fermented foods studied by high-throughput metabolism and multi-omics measurements