ReviewJournal of food science2026
Recent Advances in the Study of Aroma Control and Release Through the Interaction of Matrix Components and Aroma Compounds in Soft Drinks.
Review in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
8 authors.
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Abstract
The aroma of soft drinks is a core attribute that determines product competitiveness and consumer acceptance. The retention and release behaviors of aroma compounds are regulated by the interactions between the matrix components and aroma compounds. Although significant progress has been made in the identification of aroma compounds in soft drinks, the regulation of soft drink aromas remains challenging because of these complex interactions. This review first introduces the compositional characteristics of typical matrix components in soft drinks and then discusses the interaction mechanisms between aroma compounds and proteins, carbohydrates, sweeteners, lipids, and organic acids in detail and systematically. The characterization methods for matrix-aroma interactions, along with the effects of environmental conditions (such as temperature and pH) and processing technologies (such as sterilization and microencapsulation), are also discussed. Finally, the current challenges are discussed, and future research directions are proposed.
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Registered trials
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