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4 articles related to "Odor Active Compounds"

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Articles

Original Research

Accepted on 05 Feb 2026

Exploring the Potential of Tobacco Microorganisms for Enhancing the Flavor of Naturally Fermented Essential Oils

in Food Microbiology

Jin Yan
Aiming He
Qi Hu
Zhuming Ye
Yihan Zhang
Qixin Kan

Frontiers in Microbiology

183 views

Original Research

Published on 30 Mar 2026

Aroma metabolism during the low-temperature storage of Hami melons: volatile odor-active compounds, precursors, and enzyme activity

in Nutrition and Food Science Technology

Xiangshuai Hao
Bo Peng
Chunhui Shan
Wanqin Liao
Mengyao Yang
Ming Ning
Qin Zhang
Fengxian Tang

Frontiers in Nutrition

doi 10.3389/fnut.2026.1775610

318 views

Original Research

Published on 09 Mar 2018

Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study

in Food Microbiology

Tiziana Di Renzo
Anna Reale
Floriana Boscaino
Maria C. Messia

Frontiers in Microbiology

doi 10.3389/fmicb.2018.00429

8,046 views
56 citations

Original Research

Published on 16 Jan 2026

Quality characteristics and volatile profiles of giant salamander (Andrias davidianus) meat during the air frying process

in Food Chemistry

Zhixin Luo
Kaiqi Cheng
Haicheng Li
Hui Yang
Yecheng Ran
Zhou Yang
Wen Su
Linjie Xi
Wengang Jin
A. M. Abd El-Aty

Frontiers in Nutrition

doi 10.3389/fnut.2025.1649069

930 views
2 citations