1. High-temperature sterilization: the “battle royale” of aroma
When foods such as juice and canned food are sterilized at high temperatures (such as pasteurization), natural aroma molecules will collectively “defect”:
Low-boiling point aromas (such as limonene in citrus) evaporate during heating;
Sensitive molecules (such as furanone in strawberries) decompose into odorless substances when heated.
Industrial countermeasures: Add “heat-stable flavors” (such as ethyl vanillin), or even deliberately mix “overly strong flavors” to offset the loss after high temperature.

2. Freezing and dehydration: the “frozen curse” of aroma
Quickly frozen foods and dehydrated vegetables seem to lock in nutrients, but they cannot trap aroma:
Freezing causes cells to rupture, releasing enzymes that decompose aroma (such as lipoxygenase);
Dehydration allows water-soluble aromas (such as hexanal in apples) to evaporate with water.
Black technology: microencapsulation technology – use β-cyclodextrin to wrap flavor molecules into “nanocapsules” that are released only when exposed to heat or water.

3. Light and oxidation: the “chronic suicide” of aroma
Potato chips, nuts and other oil-containing foods have a long shelf life, but light and oxygen will:
Oxidize limonene (orange scent) into turpentine-smelling peroxide;
Change rose-scented phenylethanol into bitter benzaldehyde.
Anti-killing strategy: Add antioxidants (such as vitamin E) + use opaque packaging, and mix in “covering flavors” (such as caramel flavor) to cover up the smell of spoilage.