Food processing is essential in the modern food industry. However, flavor generation can be ignored in food processing. There are different materials in varieties of grains, cereals, teas, meats, fats. These food varieties also have different flavors. For instance, some food products may be sweet or savory. There is a need to further understand the basic mechanism of these flavors and how to control the desirable flavor generation. More research should be conducted in regard to how we could inhibit unpleasant flavor generation.

Food is mostly cultivated, therefore deep processing has become a very urgent requirement for agricultural products. However, there are current challenges in the field. For example, we need to understand how to make agricultural products to the taste of customers. It is important to understand the compounds of flavor generation and degradation during food processing. Food companies need this type of research to guide them on how to produce high-quality and delicious food.

The aim of this Special Issue is to bring together original research and review articles discussing flavor generation and degradation within food processing. We welcome submissions that include the mechanisms of flavor generation. Submissions can mention food products such as mushrooms, pork, beef, lamb, aquatic products, vegetables, fruits, dairy products, steamed bread, traditional food, fermented food, dried food, etc. We hope that this Special Issue becomes a collection of research from academics and industry researchers in the field. Submissions should discuss optimizing food during food cultivation, harvesting, processing, storing, and logistics.

Potential topics include but are not limited to the following:

• Flavor generation in mushrooms
• Flavor generation in pork
• Flavor generation in beef
• Flavor generation in lamb
• Flavor generation in aquatic products
• Flavor generation in vegetables
• Flavor generation in fruits
• Flavor generation in dairy products
• Flavor generation in bread processing
• Flavor generation in traditional food
• Flavor generation in fermented food
• Flavor generation in dried food