Jiaying Huo

Decoding Sulfur-Containing Aroma Compounds in Foods: From Key Odorant Mapping to Structure–Odor Mechanisms and Flavor Design

With extremely low odor thresholds and potent flavor activity, sulfur-containing aroma compounds (SACs) constitute the molecular cornerstone of characteristic flavors in meat, coffee, and fermented foods. Research has advanced from early component identification to the elucidation of structure–activity relationships, o...