A series of biochemical reactions triggered by microorganisms and their metabolic enzymes during fruit wine fermentation play an important role in flavor formation. However, there are still some problems restricting the development and quality improvement of fruit wine such as imperfect biological regulation methods and unclear understanding of the flavor formation mechanism. In this paper, the types and synthetic pathways of aroma compounds in various fruit wines are described, and the contribution of flavor precursors and microbial fermentation to the aroma compounds of fruit wines are clarified. This review is focused on the changes of aroma compounds during fermentation and the mechanism of the effect of microorganisms and enzymes on fruit wine flavor from the perspective of biological regulation. In addition, the effects of starter cultures, fermentation methods, microbial enzyme production and activities on the formation of the aroma of fruit wine are analyzed and the relationship of wine flavor with microorganisms and enzymes are dissected. In addition, future research hotspots are discussed. We hope that this review will provide a theoretical basis and technical support for flavor regulation of fruit wine.

Food flavor is an important factor which affects consumer purchase intention, and the formation of flavor perception is affected by multiple senses such as olfactory and gustatory sense. The application of the interaction between odor and taste in food flavor improvement has become one of the most concerned new directions of food flavor regulation. On this basis, this paper analyzes the main formation pathway and mechanism of the cross-modal perceptual interaction between odor and taste from the neurobiological perspective, and summarizes the main methods used to research the cross-modal perceptual interaction from the aspects of static sensory analysis and dynamic sensory analysis. Finally, the effects of odor substances on taste perception (sweet, salty, bitter, umami and sour) and the effects of taste substances on olfactory perception are reviewed based on relevant literature and cases, in order to provide new ideas for the regulation of flavor quality during food processing.

Processed cheese is very popular among consumers because of its rich taste, stable quality, and easy portability, but the high fat content in processed cheese cannot meet the demand of health-conscious consumers for low-fat foods. Therefore, the production of processed cheese with low-fat content has become a trend in the dairy industry. However, the reduction of fat affects the quality of cheese to a certain extent. How to improve the quality characteristics of low-fat processed cheese is an urgent problem in the dairy industry. Fat substitutes are intended to imitate the fat in cheese while compensating for the defects in the flavor, texture and other quality characteristics of cheese due to the reduction of fat. Therefore, in order to provide a reference for the development of low-fat processed cheese and to promote further development of the cheese industry, this article reviews the important roles of fat and different fat substitutes (fat-, protein-, and carbohydrate-based substitutes) in the flavor, texture and other quality characteristics of cheese and low-fat processed cheese, and summarizes approaches to enhancing the quality of low-fat processed cheese.

With the global consumer demand for "healthy" and "delicious" food, plant-based cheese products are becoming a driving force in the food industry. Plant protein is the core component of plant-based cheese and plays a crucial role in shaping the overall flavor, texture, and nutritional value of plant-based cheese. However, it is very important to effectively utilize plant proteins to simulate the unique flavor and texture of traditional cheese, but there are many technical challenges in the actual production process. It is not easy to meet these key quality standards for plant-based cheese, not only because there are significant differences between plant-based protein and casein, but also because consumers are receptive to the unique flavor, excellent melting and stretching properties of traditional cheese. Therefore, exploring and developing efficient technological means to optimize the quality characteristics of plant-based cheese is crucial for driving its market growth. This article first conducts an in-depth analysis of the main components of plant-based cheese, with a focus on the key roles of plant-based proteins, starch, plant-based oils, and other key components. These ingredients not only provide necessary nutritional support, but also play a crucial role in shaping the flavor, texture, and overall quality of cheese. Subsequently, the system reviewed the production processes of two types of plant-based cheese currently available in the market. The first production method focuses on ingredient assembly, carefully mixing various ingredients in specific proportions, utilizing the functional characteristics and interactions of each ingredient to produce plant-based cheese with specific quality attributes. The inspiration for the second production process comes from the traditional way of making cheese, which uses soaking, coagulation, filtering and other steps to simulate the production process of traditional cheese, making plant-based cheese more similar in flavor and texture to traditional cheese. On this basis, the widely researched and applied types of plant proteins in the market were further introduced, and the structural and functional characteristics of these common protein sources and their impact on the overall quality of plant cheese were analyzed in detail. Different sources of plant protein exhibit significant differences in structure, function, and nutritional value, directly affecting the quality characteristics of plant cheese. In order to improve the application effect of plant protein in the production of plant cheese, this article explores various technical methods, especially physical and biological enzymatic hydrolysis and fermentation. Physical modification techniques (such as ultrasound, pulse, high pressure, etc.) can improve the solubility and stability of plant proteins; Enzyme processing technology utilizes specific biological enzymes to modify plant proteins, improving their processing performance and nutritional value; In addition, microbial fermentation can produce specific flavor compounds and functions. The components improve the overall quality of plant-based cheese through microbial metabolic activity. The application of these technological methods not only provides strong technical support for the research and production of plant-based cheese, but also provides effective solutions to meet the growing demand of consumers for "healthy" and "delicious" food. This article provides a review and analysis of the application of plant proteins in plant cheese, aiming to provide valuable insights and references for researchers and manufacturers in related fields. In addition, it is expected that there will be more technological innovations and breakthroughs in the future to drive the continuous progress and development of the plant-based cheese industry.