ORIGINAL RESEARCH
Published on 02 Jul 2026
Study on the migration regularity of volatile flavor compounds during the roasting process of Tartary buckwheat tea based on HS-GC-IMS and chemometrics
doi 10.3389/fnut.2026.1777132
- 792 views
- Frontiers in Nutrition
- Food Chemistry
- Research Topics
- Flavor Study in Cooking
Flavor Study in Cooking
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Articles
ORIGINAL RESEARCH
Published on 07 May 2026
Flavoromics approach reveals the dynamic changes of non-volatile and volatile compounds in the Sarcodon imbricatus soup at different cooking times
doi 10.3389/fnut.2026.1778654
- 1,067 views
ORIGINAL RESEARCH
Published on 29 Apr 2026
Dynamic migration of free amino acids from garlic in light soy sauce and its impact on taste formation
doi 10.3389/fnut.2026.1768181
- 1,352 views
ORIGINAL RESEARCH
Published on 16 Feb 2026
Chemometric investigation into the effects of cooking processes on flavor characteristics and processing suitability of the high-oleic peanut kernels
doi 10.3389/fnut.2026.1761491
- 1,342 views
- 1 citation
ORIGINAL RESEARCH
Published on 29 Jan 2026
Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals
doi 10.3389/fnut.2025.1695733
- 2,410 views
- 1 citation
ORIGINAL RESEARCH
Published on 16 Jan 2026
Quality characteristics and volatile profiles of giant salamander (Andrias davidianus) meat during the air frying process
doi 10.3389/fnut.2025.1649069
- 2,030 views
- 3 citations
ORIGINAL RESEARCH
Accepted on 31 Aug 2026
Flavor fidelity and variation of freshly stir-fried and commercial ready-to-heat Yuxiang shredded pork using integrated sensory and volatile profiling
- 104 views
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