The flavor is one of the important qualities of food, which directly affects the preference of consumers and the vitality of products. It has been widely concerned by consumers, scientists, and manufacturers, and has always been one of the research hotspots. At present, the research on food flavor has made great progress, but it still faces many problems. For example, although the key flavor components in many foods have been discovered with the molecular sensory omics method, the generation mechanism of some flavor components is not clear, especially for Chinses baijiu produced by solid-fermentation. The interaction between these odorants is also not clear. The effects of food matrix (such as nutrition compounds, and macromolecular compounds) on flavor are not thoroughly studied. Especially the effects between flavor molecules and olfactory or taste receptors have seldom been reported. Therefore, in order to improve the research level of food flavor, we hereby established the article collection on this research topic.
This Research Topic aims to contribute to filling these contents in the knowledge about new mechanisms of metabolism, regulation or formation of key flavor components in food, the interaction between flavor components, food matrix or macromolecules and flavor components, the interaction between flavor molecules and olfactory receptors or taste receptors, as well as innovative methods, technologies and discoveries in food flavor research. We welcome manuscripts from the following subtopics:
1) New methods, technologies, and discoveries in food flavor research, including innovative pretreatment methods or technology, new sensory evaluation methods, and instrument application, as well as innovative discoveries.
2) New mechanisms of metabolism, regulation, or formation of flavor components in food, including coffee, tea, alcoholic beverages, and so on.
3) Interaction between flavor components, macromolecules, and flavor components, including food matrix effect on flavor, the interaction between binary or among multicomponent compounds.
4) Interaction between flavor molecules and olfactory receptors or taste receptors, including new research methods, olfactory mechanisms, and discovery of new receptors.
5) Health characteristics of flavor compounds in food.
The flavor is one of the important qualities of food, which directly affects the preference of consumers and the vitality of products. It has been widely concerned by consumers, scientists, and manufacturers, and has always been one of the research hotspots. At present, the research on food flavor has made great progress, but it still faces many problems. For example, although the key flavor components in many foods have been discovered with the molecular sensory omics method, the generation mechanism of some flavor components is not clear, especially for Chinses baijiu produced by solid-fermentation. The interaction between these odorants is also not clear. The effects of food matrix (such as nutrition compounds, and macromolecular compounds) on flavor are not thoroughly studied. Especially the effects between flavor molecules and olfactory or taste receptors have seldom been reported. Therefore, in order to improve the research level of food flavor, we hereby established the article collection on this research topic.
This Research Topic aims to contribute to filling these contents in the knowledge about new mechanisms of metabolism, regulation or formation of key flavor components in food, the interaction between flavor components, food matrix or macromolecules and flavor components, the interaction between flavor molecules and olfactory receptors or taste receptors, as well as innovative methods, technologies and discoveries in food flavor research. We welcome manuscripts from the following subtopics:
1) New methods, technologies, and discoveries in food flavor research, including innovative pretreatment methods or technology, new sensory evaluation methods, and instrument application, as well as innovative discoveries.
2) New mechanisms of metabolism, regulation, or formation of flavor components in food, including coffee, tea, alcoholic beverages, and so on.
3) Interaction between flavor components, macromolecules, and flavor components, including food matrix effect on flavor, the interaction between binary or among multicomponent compounds.
4) Interaction between flavor molecules and olfactory receptors or taste receptors, including new research methods, olfactory mechanisms, and discovery of new receptors.
5) Health characteristics of flavor compounds in food.
