Dear Colleagues,

In the realm of food and beverages, the exploration of the interplay between flavor and health has become a focal point of research. In this realm, traditional fermented alcoholic beverages such as Baijiu, Huangjiu, and Wine have gained widespread acceptance and popularity for centuries owing to their flavor and health benefits. In recent decades, a large number of compounds, which mainly include phenolic compounds, bioactive peptides, pyrazines, esters, furans, and polysaccharides, have been proven to be the main compounds responsible for the flavor and health benefits of traditional fermented alcoholic beverages. Moreover, each type of traditional fermented alcoholic beverages has its own key processing step and presents an unique chemical composition, which leads to its characteristic flavor and in vitro and in vivo biological activities. Furthermore, to better elucidate the flavor and health perception of traditional fermented alcoholic beverages, several emerging technologies, including extraction, detection, and sensory assessment, are now being applied. However, traditional fermented alcoholic beverages are complex in composition, and the assessment of their flavor and health has not yet been comprehensively conducted. With the rapid development of artificial intelligence, automated production big data analysis and decision-making methods based on artificial intelligence may provide new strategies and innovative techniques for the assessment of flavor and health of traditional fermented alcoholic beverages.

In general, the research on traditional fermented alcoholic beverages might adhere to the dual guidance of “flavor” and “health” in the future. The current Special Issue aims at providing a platform to the scientific community to present their high-quality research, primarily on the fermented alcoholic beverages’ flavor and health benefits. Potential topics include but are not limited to fermented alcoholic beverages’ technology, such as Baijiu, Huangjiu, and Wine flavor and aroma, fermented alcoholic beverages’ analysis, fermented alcoholic beverages’ chemistry, and fermented alcoholic beverages’ safety and quality.

Dr. Xiaotao Sun
Guest Editor

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• flavor
• aroma
• aroma-active compounds
• baijiu
• flavor omics