Aroma was a key determinant of food quality and a major driver of consumer preference. The release of aroma compounds occurs across complex multiphase interfaces. Understanding the interactions between food interfaces and aromas was therefore crucial for elucidating the mechanisms governing aroma release and perception. Emphasizing the central role of interfacial chemistry in these processes, this review systematically examines thermodynamic equilibrium and kinetic models describing aroma release. The effects of complex matrix interfacial properties and dynamic interfacial changes during oral processing on aroma release are clarified. Key parameters, including interfacial density, mechanical properties, and surface charge, are identified as primary factors determining the partitioning behavior and release kinetics of aroma compounds among different phases. Strategies for aroma regulation are categorized into interfacial barrier and interfacial adsorption approaches. In addition, analytical techniques for investigating food interfaces and aroma release are summarized, including interfacial characterization methods, artificial oral processing simulations, dynamic aroma-release monitoring, and computational modeling. Overall, this review provides theoretical guidance for the precise regulation and perception of food aromas from an interfacial chemistry perspective, supporting the development of flavorful, healthy, and personalized foods.

To clarify the aroma-producing characteristics of Bacillus licheniformis in high-temperature Daqu of sauce-flavor Baijiu and its contribution to Baijiu flavor formation, this study isolated and purified 16 strains of B. licheniformis from high-temperature Daqu. Using programmed temperature solid-state fermentation combined with artificial sensory evaluation, as well as headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS), the relationship between metabolic profiles and sensory attributes of different strains of the same species was systematically analyzed. The results showed that the flavor characteristics of solid-state fermentation products from different strains could be classified into five categories: Roasted/nutty-fatty aroma, douchi aroma, sulfurous notes, soy sauce/fermented paste aroma, and fruity-acidic aroma. A total of 198 volatile compounds were identified through volatile component analysis. Pyrazines were dominant in all strain types, while the composition of other volatile compounds showed distinct differences: Aldehydes, ketones, and alcohols were more abundant in strains with roasted/nutty-fatty aroma, douchi aroma, sulfurous notes; Aldehydes, acids, and alcohols were higher in soy sauce/fermented paste aroma strains; Acids and ketones were predominant in fruity-acidic aroma strains. Key differential aroma components were further screened by orthogonal partial least squares-discriminant analysis (OPLS-DA) with a variable importance in projection (VIP) value>1.0, and combined with a relative odor activity value (ROAV)>1.0. Five substances were ultimately identified as crucial for discriminating the aroma profiles of different sensory categories of B. licheniformis: 4-methoxyphenol (a key common component of roasted/nutty-fatty aroma, douchi aroma, and soy sauce/fermented paste aroma strains), isovaleric acid (a key common component of douchi aroma and fruity-acidic aroma strains), 2-octanone (a key component of fruity-acidic aroma strains), 2,3,5-trimethylpyrazine (a key component of roasted/nutty-fatty aroma, douchi aroma, and sulfurous notes strains), and 2,3,5,6-tetramethylpyrazine (a key component of soy sauce/fermented paste aroma strains).

This study systematically investigated the impact of four common reheating methods, microwave, water bath, steam, and boiling reheating, on the integrated quality of chicken soup, with emphasis on nutritional integrity, oxidative stability, volatile flavor architecture, and dynamic sensory perception. Multi-dimensional quality analysis was conducted by determining indicators including mass loss, protein and fat contents, thiobarbituric acid reactive substances (TBARS), temporal dominance of sensations (TDS), responses of electronic nose and electronic tongue, as well as identification of volatile flavor compounds via gas chromatography-mass spectrometry (GC-MS). The findings provided an evidence-based framework to guide both industrial-scale reheating protocol design and informed domestic preparation practices. Results demonstrated that microwave reheating consistently outperformed other methods across all assessed dimensions. It yielded the lowest cooking loss (10.60%), significantly lower than boiling reheating (14.66%). Protein (0.90 g/100 g) and fat (0.44 g/100 g) retention were highest under microwave treatment, while TBARS increase remained minimal (0.31 mg MDA/kg), indicating superior suppression of lipid oxidation. GC-MS identified 48 volatile compounds, with aldehydes (22 types) constituting the dominant flavor-active class. Microwave-reheated samples exhibited total aldehyde content (13407.45 ng/g) and concentrations of critical odorants including hexanal and (E,E)-2,4-decadienal most closely aligned with the fresh control (11975.52 and 2162.88 ng/g, respectively). TDS analysis revealed that umami and meaty notes emerged at 4 s and persisted uninterrupted throughout the 60 s evaluation window precisely mirroring the temporal profile of the fresh control and were devoid of off-notes such as fishiness or greasiness. Furthermore, principal component analysis (PCA) of electronic nose and electronic tongue data confirmed that the flavor signature of microwave-reheated samples showed the highest congruence with the fresh control, with cumulative contribution rates of 85.7% (electronic nose) and 92.1% (electronic tongue). Cooking and reheating induced the most severe nutritional loss, with reductions of 0.64 g/100 g in protein and 0.23 g/100 g in fat, the highest degree of lipid peroxidation evidenced by a TBARS value of 0.44 mg MDA/kg, significant shifts in the composition of volatile flavor compounds (total aldehydes: 25480.76 ng/g), and pronounced deterioration in sensory quality. Steam and water bath reheating delivered intermediate outcomes across all parameters. Collectively, these convergent, multi-modal results robustly identify microwave reheating as the optimal method for preserving the holistic quality encompassing nutritional value, chemical stability, and authentic sensory experience of reheated chicken soup.

To clarify the potential of nitrogen source management and inoculation strategies for improving the flavor quality of wine fermented by a mixture of Starmerella bacillaris (S. bacillaris) and Saccharomyces cerevisiae (S. cerevisiae), this study evaluated the effects of two levels of assimilable nitrogen (160 and 300 mg/L) and three inoculation methods (pure, simultaneous, and sequential inoculations of S. bacillaris and S. cerevisiaeon) on wine fermentation kinetics, physicochemical parameters, volatile composition, and sensory characteristics. Results showed that nitrogen source supplementation can significantly promote the sugar metabolism and fermentation process of yeast, and increase the total amount of volatile compounds by 3.23% to 35.98% (P<0.05), with notable increases in higher alcohols and acetates. Different inoculation methods affect the glycerol content, composition of aroma compounds, and sensory expression of wine. S. bacillaris significantly increased the glycerol content, reaching 11.47~18.63 g/L (P<0.05), enhancing the sweetness and fullness of the wine. Principal component analysis revealed that different inoculation strategies exhibit distinct aroma characteristics. Both S. cerevisiae pure culture and simultaneous inoculations were dominated by isoamyl acetate and ethyl decanoate, enhancing the fruity aroma of wine. Both S. bacillaris pure culture and sequential inoculations were dominated by phenylethyl alcohol, ethyl acetate and isobutanol, imparting floral and mellow aromas to wine. There was a significant synergistic effect between the supplementation of nitrogen sources and the sequential inoculation strategy. The sequential fermentation of the nitrogen-supplemented group was particularly outstanding in terms of aroma harmony and structural integrity, with a 29.73% increase in phenylethyl alcohol content, imparting a rose-like fragrance to the wine. Sensory evaluation indicated that nitrogen supplementation combined with sequential inoculation can significantly enhance the aroma and taste of wine, resulting in the best overall quality.

This study investigated the neural response characteristics induced by high-preference "Málà" flavor stimuli using electroencephalography (EEG). First, the study optimized a high-preference "Málà" compound (1.21 mg/kg fagaramide, 5.25 mg/L capsaicin) using response surface methodology, and analyzed brain responses to single "Má", single "Là" and "MáLà" composite stimuli with EEG. The results indicated that the stimuli triggered an increase in brain activity amplitude, with overall response intensity following the order: "MáLà" composite>single "Là">single "Má". Regarding temporal dynamics, the neural response to the single "Má" stimulus occurred earlier than to the other two stimuli, although both of them showed a longer continuous response time. Frequency domain analysis revealed that the "MáLà" stimuli predominantly induced strong responses in the θ and α bands. In terms of spatial distribution, the "Má" stimulus primarily activated the prefrontal cortex, whereas the Là and "MáLà" composite stimuli mainly affected the frontal, occipital, and parietal lobes. Compared to the single "Má" stimulus, the single "Lá" stimulus and the "MáLà" composite stimulus elicited stronger alpha-band responses in the parietal and occipital lobes (P<0.05). Furthermore, time-frequency subtraction analysis confirmed the previous results. This research elucidated the brain activity patterns and frequency-domain features associated with highly preferred "MáLà" stimuli, providing a scientific foundation and technical framework for exploring the neural mechanisms of flavor perception and consumer preferences.

Beef flavor is crucial for consumer acceptance and food quality. Scholars at home and abroad have conducted research on the formation of beef flavor from multiple perspectives including inherent flavor differences in beef, flavor changes during post-slaughter storage, and the effects of different processing methods on beef flavor. Based on this, this paper systematically summarizes the sources and formation pathways of beef flavor compounds, and elaborates on the flavor changes in beef during processing from the perspectives of flavor differences in raw beef, the impacts of processing methods and parameters on flavor formation, and the regulation of flavor formation pathways. Thus, it comprehensively outlines the mechanisms underlying beef flavor formation, aiming to provide a theoretical basis and technical guidance for the precise regulation of beef flavor during processing.

To determine the optimal sterilization method for tsampa storage, tsampa samples from the control, moist-heat sterilization, dry-heat sterilization, ⁶⁰Co irradiation sterilization, microwave sterilization, and ozone sterilization groups were stored for 30 and 60 days. These samples were analyzed for essential nutritional components, lipid oxidation indicators, microbial indicators, and volatile flavor compounds. The samples from the moist-heat, dry-heat, and microwave sterilization groups exhibited significant alterations in moisture content (P<0.05), leading to drastic changes in other nutrient contents and high levels of lipid oxidation. All five sterilization methods demonstrated good sterilization efficacy and inhibited lipoxygenase activity (P<0.05), but significantly increased total acid and malondialdehyde contents (P<0.05). Among them, the lipid oxidation levels in the tsampa were higher in the moist heat, dry heat, and irradiation sterilization, while the ozone sterilization exhibited relatively lower in the tsampa. In total, 57 volatile compounds were detected in tsampa, including 18 aldehydes, 9 esters, 12 alcohols, 10 ketones, 3 acids, 2 furans, and 3 other substances. Moist-heat sterilization resulted in a decrease in the relative amount of organic acids, whereas dry-heat, irradiation, and microwave sterilization led to conspicuous increase in ester and acid contents. However, ozone sterilization had a relatively weak influence on volatile compound profiles, and principal component analysis showed that the ozone sterilization group and the control group had high overall similarity in volatile compounds of tsamba. Therefore, ozone sterilization is the optimal tsampa sterilization method, as it has minimal effect on the essential nutritional components and lipid oxidation indicators, while maintaining good sterilization efficiency and flavor retention.

In this study, 'Zheng 103' (hard wheat) and 'Yang 15' (soft wheat) were used as raw materials, and the moisture content was adjusted to 6%, 8%, 10%, 12%, 14% and 16% by conditioning and drying the wheat to investigate the effects of moisture content on the physical properties, mechanical properties, milling performance of wheat, and the quality of wheat flour after milling, so as to provide theoretical support for the application of low-moisture milling. The results showed that: With the decrease of moisture content, the wheat appeared to be wrinkled and the geometrical size decreased; The bulk density and hardness appeared to be significantly increased (P<0.05), and the thousand kernel weight was significantly decreased (P<0.05). When moisture was reduced from 16% to 6%, the rupture force of wheat kernels was elevated, but the energy consumed to undergo 50% deformation was reduced by 61% and 73% for 'Zheng 103' and 'Yang 15', respectively. The milling energy constants were reduced by 46.7% and 47.5% (corrected on a 14% wet basis), the milling rate was increased by 16.4% and 20.6%, and the energy consumption for milling was reduced by 48.0% and 45.2% (corrected on a 14% wet basis). The wheat flour protein, lipids, dietary fiber and other nutrients increased significantly (P<0.05). Ash content increased by 144.6%, 135.0% (corrected on a dry basis), and the L^* value of wheat flour decreased significantly (P<0.05), indicating that the processing precision of wheat flour declined; the content of broken starch declined from 16.7, 20.1 UCD to 10.1, 12.7 UCD. However, the grain size of wheat flour distribution increased, gluten quality deteriorated, pasting characteristics changed, and flour paste viscosity decreased. Low-moisture wheat seed milling can reduce the energy consumption of milling while lowering the processing precision and retaining the nutrients of wheat, and this study provides a new milling method for the processing of highly nutritious whole-wheat flour.

To investigate the effects of two cooking methods, atmospheric steaming and boiling, on the quality characteristics of vacuum freeze-dried Chinese yam powder, this study used Chinese yam from Dalong, Puning, Guangdong Province as the raw material, samples were subjected to atmospheric steaming and boiling treatments, followed by vacuum freeze-drying and milling. The physicochemical properties, nutritional components, and antioxidant activities of uncooked, steamed, and boiled yam powders were compared. The results showed that cooking treatments significantly altered the physicochemical properties of the yam powder. Boiling treatment (10 min) efficiently destroyed the starch crystal structure through the liquid water medium, increasing the solubility to 30.87 g/100 g and significantly improving the reconstitution property. In contrast, steaming treatment (20 min), due to limited moisture exchange, more effectively retained nutrients such as protein (9.86 g/100 g), allantoin (2741.81 μg/mL), and crude polysaccharides (1.39 g/100 g). Both cooking methods led to significant reductions in total flavonoid and total polyphenol contents, with a more pronounced decrease observed in the steamed group. Regarding antioxidant activity, the boiled group exhibited significantly higher DPPH radical scavenging activity and Fe²⁺ chelating capacity than the steamed group, although both groups showed lower values than the uncooked samples. Despite exhibiting the highest antioxidant activity, the uncooked sample had significantly lower solubility than the cooked samples. This study demonstrates that boiling treatment is beneficial for enhancing the reconstitution properties of the product, while steaming treatment is more conducive to nutrient retention, providing a theoretical basis and technical options for the targeted processing of Chinese yam powder.

To effectively utilize the substantial by-product, whey, generated during the processing of characteristic dairy product milk dregs on the Qinghai-Tibet Plateau, this study utilized whey from Senburi Village, Gagong County, Shannan City, Tibet, as the raw material to prepare a kefir-fermented beverage. The effects of different sterilization methods and sucrose addition levels on the storage stability, sensory characteristics, and in vitro antioxidant activity of the whey beverage during storage (4 ℃) were systematically investigated. Results indicated that post-fermentation sterilization significantly (P<0.05) reduced the acidification rate, centrifugal sedimentation rate, and the 1,1-diphenyl-2-picryhydrazinyl (DPPH) free radical scavenging rate of whey beverages, while enhancing viscosity and the scavenging rate of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS⁺). Under set sterilization conditions, the beverages with 9% (w/w) sucrose exhibited the fastest acidification rate (P<0.05) and the lowest (P<0.05) centrifugal sedimentation rate on day 28 of storage, alongside the highest (P<0.05) apparent viscosity and free amino acid content. In contrast, the sugar-free formulation demonstrated significantly higher (P<0.05) DPPH and ABTS⁺ free radical scavenging rates than other groups on the first day of storage, recorded as 95.28%±3.29% and 63.58%±0.11%, respectively. Consequently, the beverage with 9% sucrose undergoing post-fermentation sterilization demonstrated optimal storage stability and sensory acceptance, while the sucrose-free formula was more beneficial for enhancing antioxidant function. This research provides novel insights for enhancing the efficient utilization of whey resources in Tibet, exploring sustainable development models for the whey industry, and diversifying the functional beverage market.