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Outline
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.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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