作者：Yuan Liu
期刊：Journal of Food Biochemistry
摘要：Flavor is one of the most important determinants in food quality and it plays an important role in affecting consumer liking and intake. The flavor of foods is complex, which can consist of hundreds of volatile compounds. These volatile compounds influence the consumers' flavor perception. Food flavor can be influenced by numerous factors such as food variety, food growth conditions, food storage conditions, and cooking conditions. In addition, diverse analytical approaches can affect food flavor outcomes during flavor analysis. Chinese flavor science has been developed and the corresponding research in this area is expanding with the aim of obtaining a comprehensive understanding of flavor components and flavor formations in Chinese foods and hence to further improve their flavor quality.
DOI:10.1111/jfbc.13051.
Cite：Liu Y. Editorial: Chinese flavor science[J/OL]. Journal of Food Biochemistry, 2019, 43(10): e13051.
