Rich Flavor Research Articles

An integrated metabolomic and transcriptomic analysis reveals the dynamic changes of key metabolites and flavor formation over Tieguanyin oolong tea production

To interpret the formation characteristic flavor during oolong tea manufacturing process, the dynamic changes of key flavor components in samples from various processing steps of Tieguanyin oolong tea production were investigated using widely-targeted metabolomic and the transcriptomic approaches. As a result, a total of 1078 metabolites were determined, of which 62 compounds were identified as biomarkers significantly changed over the manufacturing process. Quantitative determination of the total 50,343 transcripts showed 7480 of them were co-expressed different genes. Glutamic acid served as a critical metabolism hub and a signaling molecule for diverse stress responses. Additionally, the targeted quantification results showed that the contents of catechins and xanthine alkaloids in dried tea were dramatically decreased by 20.19% and 7.15% respectively than those in fresh leaves, which potentially contributed to the alleviation of astringent or bitter palates, promoting the characteristic mellow and rich flavor of Tieguanyin oolong tea.

Enriching the Charm of Folk Songs with Multi part Forms: A Practical Exploration of the Creation of Multi part Chorus of Qiang Folk Songs

The Qiang ethnic group is a long-standing ethnic group in China, and its historical changes, religious beliefs, customs, and customs have great research value. Qiang folk songs are a vivid display of their ethnic customs and living customs. Qiang folk songs have a rich flavor and diverse forms, including love songs, labor songs, mountain songs, wine songs, and other types. Folk song choir is an important way to inherit and promote Qiang folk songs. This article introduces the types of Qiang folk songs and creates a multi part choir to enrich the charm of folk songs with multi tone sound, in order to enable more music enthusiasts to understand Qiang folk songs and culture.

Phytochemistry and Pharmacology of Eleutherococcus sessiliflorus (Rupr. & Maxim.) S.Y.Hu: A Review.

Eleutherococcus sessiliflorus (Rupr. & Maxim.) S.Y.Hu (E. sessiliflorus), a member of the Araliaceae family, is a valuable plant widely used for medicinal and dietary purposes. The tender shoots of E. sessiliflorus are commonly consumed as a staple wild vegetable. The fruits of E. sessiliflorus, known for their rich flavor, play a crucial role in the production of beverages and fruit wines. The root barks of E. sessiliflorus are renowned for their therapeutic effects, including dispelling wind and dampness, strengthening tendons and bones, promoting blood circulation, and removing stasis. To compile a comprehensive collection of information on E. sessiliflorus, extensive searches were conducted in databases such as Web of Science, PubMed, ProQuest, and CNKI. This review aims to provide a detailed exposition of E. sessiliflorus from various perspectives, including phytochemistry and pharmacological effects, to lay a solid foundation for further investigations into its potential uses. Moreover, this review aims to introduce innovative ideas for the rational utilization of E. sessiliflorus resources and the efficient development of related products. To date, a total of 314 compounds have been isolated and identified from E. sessiliflorus, encompassing terpenoids, phenylpropanoids, flavonoids, volatile oils, organic acids and their esters, nitrogenous compounds, quinones, phenolics, and carbohydrates. Among these, triterpenoids and phenylpropanoids are the primary bioactive components, with E. sessiliflorus containing unique 3,4-seco-lupane triterpenoids. These compounds have demonstrated promising properties such as anti-oxidative stress, anti-aging, antiplatelet aggregation, and antitumor effects. Additionally, they show potential in improving glucose metabolism, cardiovascular systems, and immune systems. Despite some existing basic research on E. sessiliflorus, further investigations are required to enhance our understanding of its mechanisms of action, quality assessment, and formulation studies. A more comprehensive investigation into E. sessiliflorus is warranted to delve deeper into its mechanisms of action and potentially expand its pharmaceutical resources, thus facilitating its development and utilization.

Exploring the microbial diversity of novel misos with metagenomics

Interest in fermented foods, especially plant-based ones, has increased considerably in the last decade. Miso—a Japanese paste traditionally fermented with soybeans, salt, and kōji (Aspergillus oryzae grown on grains or beans)—has gained attention among chefs for its rich flavour and versatility. Some chefs have even been experimenting with making novel misos with untraditional substrates to create new flavours. Such novel fermented foods also offer new scientific opportunities. To explore the microbial diversity of these new traditional foods, we sampled six misos made by the team at a leading restaurant called Noma in Copenhagen (Denmark), using yellow peas (including a nixtamalised treatment), lupin seeds, Swedish Vreta peas, grey peas, and Gotland lentils as substrates. All misos were made with the same recipe and fermented for 3 months at 28 °C. Samples were collected at the end of fermentation for subsequent shotgun metagenomic sequencing and a genome-resolved metagenomic analysis. The taxonomic profile of the samples revealed the presence of kōji mould (A. oryzae) and Bacillus amyloliquefaciens in all misos. Various species of the genera Latilactobacillus, Lactiplantibacillus, Pediococcus and Staphylococcus were also detected. The Metagenome-Assembled Genomes (MAGs) revealed genomic sequences belonging to 12 different species and functional analyses of these MAGs were performed. Notably, we detected the presence of Exiguobacterium—the first reported instance of the genus in miso—and Average Nucleotide Identity (ANI) analyses suggest a potentially new species. We hope these results will improve the scientific literature on misos and contribute to developing novel fermented plant-based foods.

СОРТ ВИНОГРАДА ХОУП: ХАРАКТЕРИСТИКИ И ВОЗМОЖНОСТИ ИСПОЛЬЗОВАНИЯ

This article presents the results of a study of a new grapevine variety called Hope, developed within the Breeding Program of the University of Arkansas, USA. The research was conducted at experimental plots of the All-Russian Research Institute of Viticulture and Winemaking – Branch of Federal State Budget Scientific Institution «FRARC». The Hope grapevine variety possesses several positive characteristics: it belongs to the seedless category of the second class, has dense flesh, and exhibits a complex and rich flavor and taste profile. The average weight of a cluster is 320 grams, while the average weight of a berry is 4.2 grams. The Hope variety has high yield potential, reaching up to 124 quintals per hectare. It shows vigorous vine growth and good resistance to diseases. Additionally, it has a good winter hardiness. Standard methodologies and vineyard cultivation techniques were used in the study. The vineyards where the research was conducted were non-irrigated and grafted, using the Oppenheim SO4 rootstock, with bilateral cordon training and a planting scheme 3×1.5 meters. The results indicated that the Hope variety has an early ripening period (requiring 118 days from bud break to full berry maturity). It has promising for use in winemaking and does not require yield regulation measures. Overall, the Hope grape variety is of interest for commercial cultivation in industrial vineyards. Its economically valuable qualities and attributes make it appealing for consumption in fresh form, wine production, and the production of dried products. It can also be included in the breeding programs of scientific institutions for further development and improvement of grape varieties.

Discriminating compounds identification based on the innovative sparse representation chemometrics to assess the quality of Maofeng tea

The rich flavors and antioxidant properties within Maofeng tea are mainly attributable to numerous secondary metabolites and thus may be related to quality. Motivated by this finding, our study presents a sparse representation (SR) scheme to analyze the content of various secondary metabolites and thus identify discriminating compounds (DCs) for the modelling of Maofeng tea quality. We first identified the DCs in terms of an interpretable sparse recovery strategy with LASSO regression. The optimal regularization term was estimated by a specific Karush–Kuhn–Tucker (KKT) optimal condition. Then, qualitative analysis models were trained with screened DCs and utilized to predict the quality of unseen Maofeng samples. For this purpose, 96 Maofeng samples of 6 different quality grades were collected, and standardized stoichiometry techniques determined 21 quality-related bioactive compounds and empirical quality indicators. The experimental results show that epigallocatechin (EGC), epicatechin (EC), gallocatechin gallate (GCG) and total catechins (TC) were identified as significant discriminating features, and the KNN algorithm provided the best assessment accuracy of 95.79%. Overall, the result demonstrates the superior performance of benchmarks for enhancing the reliable prediction of Maofeng tea quality, not only prediction accuracy but also providing interpretable assessment.

Effect of Sichuan Pepper (Zanthoxylum genus) Addition on Flavor Profile in Fermented Ciba Chili (Capsicum genus) Using GC-IMS Combined with E-Nose and E-Tongue.

This study examined the flavor profiles of fermented Ciba chili, comparing samples with Sichuan pepper (HJ) to those without Sichuan pepper (CK), using three analytical techniques: E-tongue, E-nose, and gas chromatography-ion mobility spectrometry (GC-IMS). The results obtained from the E-tongue and E-nose exhibited a clear difference in taste and flavor between CK and HJ. In detail, CK mainly exhibited a sour flavor profile, whereas HJ displayed an intricate and rich flavor. The HS-GC-IMS results identified a total of 60 compounds in the samples, with terpenes, alcohols, and esters being the primary volatile flavor compounds. Additionally, Zanthoxylum was found to significantly enhance the concentration of these compounds in fermented Ciba chili. Through robust principal component analysis (rPCA), 17 distinct flavor compounds were selected. Correlation analysis revealed that most terpenes exhibited positive correlations with LY2/LG, LY2/gCT1, LY2/Gct, LY2/G, LY2/Gh, and terpenes were found in higher concentrations in HJ. This study contributes a theoretical basis and provides data support for optimizing the fermentation process and elucidating the underlying mechanism of characteristic aroma formation in Ciba chili after fermentation.

Effects of different drying methods on physico-chemical properties, bioactive and taste substances of Cynomorium songaricum

Cynomorium songaricum is a typical edible and medicinal plant, also called Suoyang (Chinese name). The effect of different drying methods on Suoyang quality has not yet been performed. Here, four drying methods were tested, including sun drying (SD), microwave drying (MD), hot air drying (HAD), and vacuum freeze drying (VFD), to evaluate the influences of various drying methods on the physico-chemical properties, bioactive and taste substances of dried Suoyang. Results showed that VFD treated samples maintained the original cellular structure and color, and had higher textural properties, antioxidant activities, and rich flavor. In addition, a total of 980 metabolites in four kinds of dried Suoyang were detected and clustered into 9 co-response modules based on utilizing widely targeting metabolomics method and weighted metabolite co-response network analysis (WMCNA). Among the important modules, 3 key metabolites were identified as potential quality markers of overall antioxidant capacity and 30 key metabolites were identified as the main taste substances, which also might be relate to the nutritional value of dried Suoyang. This finding will provide reference for choosing proper drying method that can maintain the quality of dried Suoyang and adapt to industrial production.

Physicochemical and Sensory Analysis of Cocoa-Coffee Blend Drink Using the Check-All-That-Apply (CATA)

Chocolate drinks are widely consumed due to their rich flavor and polyphenol content. Previous research has highlighted the flavor richness and high polyphenol content of Arabica coffee. This study aims to examine the effects of adding Arabica coffee on the physical characteristics and sensory profiles of chocolate drinks. The composition of the chocolate drinks used in this study includes fermented cocoa powder, Java Preanger Arabica coffee powder, Cascara Arabica, and stevia sweetener. Physicochemical analysis methods encompass color testing, pH measurement, and total soluble solids (TSS) determination. The five tested formulations resulted in a slightly dark yellowish-red color, with pH values ranging from 5.82 ± 0.10 to 6.22 ± 0.08, and TSS content ranging from 5.17 ± 0.76 to 5.90 ± 0.46. In addition to physicochemical analysis, sensory analysis was conducted using the Check-All-That-Apply (CATA) method facilitated by XLSTAT. Although no formulations matched the ideal product, the most preferred formulation consisted of 80% cocoa and 20% coffee, attributed to its sweet flavor. With lower percentages of coffee addition, attributes such as chocolate flavor, sweetness, caramel flavor, and milk flavor became more prominent in the chocolate drinks.

Starch Structure of Raw Materials with Different Amylose Contents and the Brewing Quality Characteristics of Korean Rice Beer.

This study aimed to explore suitable processing materials for rice beer (RB) production by analyzing the starch structure of the raw materials utilized for brewing beer and the quality characteristics of RB. We used malt, employing the Heugho cultivar as the main ingredient, and produced beer containing 30% rice. The regular amylose-containing cultivars Samgwang (SA) and Hangaru (HA) and the high-amylose-containing cultivar Dodamssal (DO) were used as adjuncts. Distribution of the short molecular chains of the starch amylopectin was the highest for SA and malt at 29.3% and 27.1%, respectively. Glucose content was the highest in the wort prepared with 100% malt and 30% SA + 70% malt. The alcohol content in SA RB and HA RB was higher than that in beer prepared with 100% malt. DO RB had the least bitterness and volatile components, such as acetaldehyde and ethyl acetate. The three rice cultivars tested in this study are suitable as starch adjuncts for RB production. The characteristics of RBs varied depending on the molecular structure of the ingredients, irrespective of their amylose contents. SA could be considered a craft beer with quality characteristics and rich flavor components, similar to 100% malt beer, compared to other RBs.

Somut Olmayan Kültürel Miras Unsurlarından Türk Lokumu ve Afyon Kaymağının Afyonkarahisar İçin Önemi

With its rich flavors and traditional practices, Turkish cuisine is integral to our Intangible Cultural Heritage (ICH). Our rich culinary culture, developed over centuries, has been passed down from generation to generation through regional flavors, different cooking techniques, and shared table manners. Turkish culinary culture represents a social experience along with the use of rich and diverse ingredients. This research aims to thoroughly examine Turkish delight and Afyon cream, which are ICH elements in Afyonkarahisar province, and to determine the sustainability and significance of traditional food and beverage production and social practices derived from these cultural elements in Turkish culinary culture. The study sample was selected as the gastronomy elements of Afyonkarahisar province. Secondary data sources and document archive scanning techniques were used in the research, and Tableau and Power BI programs were used for data visualization. In addition to the research, semi-structured interviews were conducted with 5 traditional Turkish delight and Afyon cream producers. According to the results of the study, it was found that there are a total of 56 elements of Turkish culinary culture/traditional food and beverage production and social practices in Turkish and 3 of these elements are found in Afyonkarahisar. By comparing the registered ICH elements in different provinces, it was found that the quantitative difference between Afyonkarahisar and other provinces is relatively small, but it still needs to be improved despite being a gastronomy city, and the average number of elements in Turkey is three. As a result of the interviews conducted with the producers of Turkish delight and Afyon cream, it was found that sustainability and the transfer of production stages to future generations are essential priorities. At the same time, it was concluded that Afyonkarahisar, one of the gastronomy cities, needs more ICH elements related to Turkish culinary culture. Suggestions were made to diversify and develop Afyonkarahisar's ICH elements related to Turkish culinary culture. These suggestions include encouraging more traditional food and beverage producers, creating training and support programs for these producers, and emphasizing and increasing promotional activities for Afyonkarahisar's gastronomy potential in the tourism sector.

Establishment of an efficient transformation system and its application in regulatory mechanism analysis of biological macromolecules in tea plants

Tea (Camellia sinensis), one of the most important beverage crops originated from China and is now cultivated worldwide, provides numerous secondary metabolites that account for its health benefits and rich flavor. However, the lack of an efficient and reliable genetic transformation system has seriously hindered the gene function investigation and precise breeding of C. sinensis. In this study, we established a highly efficient, labor-saving, and cost-effective Agrobacterium rhizogenes-mediated hairy roots genetic transformation system for C. sinensis, which can be used for gene overexpression and genome editing. The established transformation system was simple to operate, bypassing tissue culture and antibiotic screening, and only took two months to complete. We used this system to conduct function analysis of transcription factor CsMYB73 and found that CsMYB73 negatively regulates L-theanine synthesis in tea plant. Additionally, callus formation was successfully induced using transgenic roots, and the transgenic callus exhibited normal chlorophyll production, enabling the study of the corresponding biological functions. Furthermore, this genetic transformation system was effective for multiple C. sinensis varieties and other woody plant species. By overcoming technical obstacles such as low efficiency, long experimental periods, and high costs, this genetic transformation will be a valuable tool for routine gene investigation and precise breeding in tea plants.

Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks.

This study aimed to investigate the release of volatile compounds in mutton shashliks (named as FxLy, x-fat cubes: 0-4; y-lean cubes: 4-0) with different fat-lean ratios before and during consumption, respectively. In total, 67 volatile compounds were identified in shashliks using gas chromatography/mass spectrometry. Aldehyde, alcohol, and ketone were the major volatile substances, accounting for more than 75% of the total volatile compounds. There were significant differences in the volatile compounds of mutton shashliks with different fat-lean ratios. With the increase of the fat content, the types and content of volatile substances released also increase. However, when the percentage of fat exceeded 50%, the number of furans and pyrazine, which were characteristic of the volatile compounds of roasted meat, was decreased. The release of volatiles during the consumption of mutton shashliks was measured using the exhaled breath test and the results showed that adding an appropriate amount of fat (<50%) helps to enrich the volatile compound components in the mouth. However, shashliks with higher fat-lean ratios (>2:2) shorten the mastication duration and weaken the breakdown of bolus particles in the consumption process, which is not conducive to the release potential of volatile substances. Therefore, setting the fat to lean ratio to 2:2 is the best choice for making mutton shashliks, as it (F2L2) can provide rich flavor substances for mutton shashliks before and during consumption.

Quantitative Trait Loci Mapping of Grain Lipid Content in Rice Variety ‘Goudang 3’ Using Genome Re-Sequencing

Fat is the third largest substance in rice seeds, and its content has a great impact on rice cooking, taste and storage qualities. However, few genes related to seed fat content have been cloned, which seriously restricts the application of fat traits in high-quality rice breeding. ‘Goudang 3’ is a representative aromatic rice landrace of Guizhou He, a characteristic rice species resource in Guizhou Province, China. It has the advantages of high fat content, rich flavor, soft and glutinous taste, etc. In this work, to address this issue, from a high-fat content rice variety, Goudang 3, and a low-fat content rice variety, Huazhan, a 148 recombinant inbred lines (RILs) population were derived. A high-density genetic map with 4063 Bin Markers covering 12 chromosomes were constructed through simplified genotyping-by-sequencing (GBS) technology. In combination with fat content, a brown rice fat content quantitative trait loci (QTL) qCFC3 was mapped within the 492 kb interval on chromosome 3. The qCFC3 was consistent with the previous reporting site, and no cloned fat content-related genes have been reported. LOC_Os03g13630 was identified. In conclusion, these QTL and candidate gene can be used for improving rice quality and can lay a foundation for further cloning and functional analysis.

Enhancing food quality: comprehensive packaging solution for authentic ceylonese cuisine

In the intricate dance between form and function that defines the world of product packaging, the paramount role of safeguarding goods intertwines with the artistry of capturing consumer attention. Beyond the utilitarian shield for its contents, packaging emerges as a potent tool for marketing strategy, concurrently lowering advertising costs and stimulating impromptu purchases. In the dynamic landscape of Sri Lankan authentic foods, where rich flavors and cultural significance converge, the design of a distinctive and effective packaging solution stands as a critical aspect.

Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms

The present study was carried out to report the dynamic changes of non-volatile components and the evaluation on umami of shiitake mushrooms during infrared assisted spouted bed drying (IRSBD) under different temperatures (45, 50, 55, and 60 °C) and airflow speeds (7.0, 7.5, 8.0, and 8.5 m/s). In addition, the drying characteristics and dried product rehydration ratio of shiitake mushrooms were also analyzed. Results demonstrated that compared with airflow speeds, drying temperature has a more significant effect on the drying characteristics of shiitake mushroom during IRSBD. Of all the drying process, the contents of flavor nucleotides, organic acids (tartaric acid, malic acid, succinic acid and citric acid), free amino acids (Asp, Glu and Ser) and equivalent umami concentration (EUC) value of Shiitake mushrooms are constantly increasing. The contents of soluble sugar and free amino acids such as polyol, acetic acid and fumaric acid increased significantly in the early and middle stage of drying, while decreased in the late stage of drying. The increase of temperature and airflow speed have a positive effect on retaining the flavor components of dried products. The condition of IRSBD with 55 °C and 8.0–8.5 m/s airflow speed is suitable for the dehydration process of Shiitake mushrooms to maintain better dried samples structure and yield high quality dried products with rich flavor in industry. • IRSBD was used to improve dried Shiitake mushrooms product quality. • Non-volatile compounds of Shiitake mushrooms were dynamic changed during IRSBD. • 55 °C and 8.0–8.5 m/s airflow speed is suitable for yielding rich flavor product.

Culinary trails in popularizing ethnic cuisines

The aim of the article is to advance knowledge regarding the significant role played by culinary trail projects in promoting foods from ethnic groups residing in Podkarpackie, Poland’s southeastern region. Podkarpackie’s culinary heritage, cultural identities, and the specificity of its cuisine that contribute to the region’s touristic potential are presented. Traditional and regional dishes of Podkarpackie are characterized by their originality and rich flavors, variety, and simplicity of preparation. They contribute to the region’s tourist attractions. Many restaurants in Southeast Poland offer regional dishes, such as kwaśnica, fuczki, and pierogi with various fillings or stuffed cabbage rolls. Culinary trails can be a critical factor in promoting not only the region’s ethnic food but its related culture and art as well.

Solvent-assisted stir bar sorptive extraction and gas chromatography–mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake

Yamahai-brewed sake, a Japanese alcoholic beverage brewed from rice and produced via natural lactic acid fermentation, has a complex and rich flavor compared with Sokujo-brewed sake, brewed with a general method using pure lactic acid. This study aimed to characterize the aroma compounds in Yamahai-brewed sake using solvent-assisted stir bar sorptive extraction (SA-SBSE) with gas chromatography–olfactometry/mass spectrometry (GC-O/MS) and to confirm the enhanced sensitivity of GC-O/MS with SA-SBSE compared with SBSE alone. SA-SBSE with GC-O/MS increased the number of detected odor-active compounds and improved the FD factor sensitivity of Yamahai-brewed sake. SA-SBSE-GC–MS analysis of three pairs of Yamahai-brewed and Sokujo-brewed sake showed higher polar aroma compound content in Yamahai-brewed sake with a low rice polishing ratio. Quantification of 11 characteristic aroma compounds with a wide range of log Kow values revealed that several compounds, including ethyl mandelate, ethyl 2-hydroxy-4-methylvalerate, and the newly identified γ-6-(Z)-dodecenolactone, were more abundant in Yamahai-brewed sake.

Genome-Wide Association and Expression Analysis of the Lipoxygenase Gene Family in Passiflora edulis Revealing PeLOX4 Might Be Involved in Fruit Ripeness and Ester Formation.

Aroma is an important factor in fruit quality. Passiflora edulis (passion fruit) is popular among consumers because of its rich flavor and nutritional value. Esters are the main components of the volatile aroma of passion fruit. Lipoxygenase (LOX), as the first key enzyme upstream of esters, may play an important role in the formation of passion fruit aroma. In this study, a total of 12 passion fruit LOX (PeLOX) members were screened out based on the Passiflora edulis genome database, which were distributed unevenly on 6 chromosomes, all containing the highly conserved lipoxygenase domain and some containing the PLAT domain. The gene structure, evolutionary analysis and cis-acting elements of the family members were predicted in this study. Transcriptome analysis showed that 12 PeLOX genes had different degrees of response to different abiotic stresses (drought stress, salt stress, cold stress, and high temperature). PeLOX1, PeLOX2, PeLOX7, PeLOX11, and PeLOX12 responded significantly to various abiotic stresses, while PeLOX8 and PeLOX9 had little change in expression in all stresses. Quantitative real-time PCR (qRT-PCR) in six tissues revealed that the 12 PeLOX genes exhibited tissue expression specificity, and the relative expression of most genes were particularly high in the roots, stems, and fruits. Focusing on passion fruit ripening and ester synthesis, the transcriptomic analysis showed that with the increase in fruit development and fruit maturity, the expression levels of PeLOX1, PeLOX9, PeLOX11, and PeLOX12 showed downregulated expression, while PeLOX2 and PeLOX4 showed upregulated expression. In particular, the upregulation trend of PeLOX4 was the most obvious, and the qRT-PCR results were consistent with the transcriptome result. Pearson correlation analysis showed that with the development and ripening of fruit, the expression level of PeLOX4, LOX enzyme activity and total ester content all showed an increasing trend, in particular during the period when the peel was red and shrank (from T2 to T3 stage), the esters’ contents increased by 37.4 times; the highest expression levels were all in the T3 period. The results indicated that PeLOX4 may be a candidate gene involved in fruit ripeness and the formation of volatile aroma compounds, with the increase in fruit ripening, the expression level of PeLOX4 increased and the LOX enzyme activity increased accordingly, thereby promoting the synthesis of volatile esters in fruit pulp. Our discovery lays the foundation for the functional study of LOX in passion fruit.

Research progress on the formation mechanism and detection technology of bread flavor.

With a long history of fermentation technology and rich flavors, bread is widely consumed by people all around the world. The consumer market is huge and the demand is wide. However, the formation mechanism of bread baking flavor has not been completely defined. In order to improve the breadmaking process and the quality of bread, the main flavor substances produced in bread baking, the formation mechanism, and the detection technology of bread baking flavor are carefully summarized in this paper. The generation conditions and formation mechanism of flavor substances during the bread baking process are expounded, and the limitations of some current bread flavor detection technologies are proposed, which will provide theoretical basis for effectively regulating the generation of flavor substances in the bread baking process and making bread with good flavor and rich nutrition in the future.