top of page

From aroma to off-flavor: metabolomics maps the double-sided nature of traditional Chinese fermented foods

May 19
0 min read
Three-panel bibliometric figure with a keyword co-occurrence network for fermented food flavor research, an annual publications and citations trend from 2000 to 2025, and a word cloud of commonly studied fermented foods such as soy sauce, fermented sausages, yogurt, beer, wine, and milk (derived from Figure 1).

 
 
bottom of page