The study of flavor in cooking is an essential domain within food science, given that flavor is a pivotal determinant of food's sensory characteristics and consumers acceptance. As consumer preferences for diverse food flavors continue to evolve, there is a growing imperative to explore the intricate processes of flavor compound formation and alteration. Gaining insights into the mechanisms responsible for the formation and transformation of flavor substances during cooking is crucial. It not only sparks innovative approaches within the food industry but also bolsters the market competitiveness of food products.

Through interdisciplinary collaboration, combining food flavor chemistry, culinary science, and sensory science, this research topic aims to provide scientific support for the food industry, advance the progress of flavor science, and develop innovative foods that better meet consumer preferences. However, the field faces several limitations that must be addressed to achieve these goals. These include understanding the mechanisms of flavor compound formation, enhancing the precision of flavor analysis techniques, assessing the impact of processing methods on flavor profiles, refining methods for extraction and identification of flavor compounds, and elucidating the relationship between flavor and consumer acceptance. Addressing these limitations will not only contribute to a more comprehensive understanding of flavor science but also facilitate the development of food products that are more aligned with consumer tastes and preferences.

The scope of this research topic, includes but is not limited to the following aspects:

● Pathways of Flavor Compound Generation:
In food cooking and processing, flavor compounds are primarily produced through processes, such as lipid oxidation degradation, the Maillard reaction, and the breakdown of flavor precursors. These processes contribute to the formation of taste-active compounds, such as flavor peptides and free amino acids

● Flavor Release and Perception:
Volatile compounds in food are released upon heating, influencing the perception of flavor, which encompasses aroma, taste, and texture.

● Impact of Cooking Methods on Flavor:
Diverse culinary techniques, including grilling, frying, steaming, smoking, and marinating, influence the flavor profiles of food.

● Metabolomic Analysis of Flavor Compounds:
Elucidate the flavors in food cooking by integrating metabolomic and sensory group analyses.

● Consumer’s Perception of Change in Food Flavor Substance During Cooking:
Flavor, a critical determinant of food acceptance and market success, is influenced by the types and concentrations of flavor compounds. Research must focus on consumer perception of sensory attributes—flavor, texture, aroma, and appearance—to understand preferences and guide product development.

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Flavor Study in Cooking