Background: The chemistry of food processing governs both the sensory appeal and safety of what we consume. While reactions like the Maillard process and lipid oxidation contribute to desirable flavors and textures, they are also responsible for generating compounds with potential toxicological significance, such as advanced glycation end products (AGEs) and reactive aldehydes. Simultaneously, emerging non-thermal technologies and high-resolution analytical techniques are transforming how these processes are monitored and optimized. Objective: This narrative review aims to consolidate recent advancements (2022–2025) in the chemical, analytical, and technological dimensions of food processing, with an emphasis on flavor development, safety, and nutritional quality. Main Discussion Points: The review is structured around five thematic domains: (i) the mechanistic formation and dietary implications of Maillard reaction products and AGEs; (ii) lipid oxidation and its interplay with protein degradation; (iii) non-thermal processing techniques such as cold plasma and pulsed electric fields (PEF), and their molecular impacts; (iv) foodomics and the application of high-resolution mass spectrometry (HRMS) for targeted, suspect, and non-targeted screening; and (v) flavor chemistry, with a focus on advanced analytical tools including GC×GC-MS, PTR-ToF-MS, and chemometrics. Each section offers mechanistic insights, typical concentration ranges, analytical best practices, and practical decision-making frameworks. Conclusion: The integration of advanced processing technologies with robust analytical workflows presents new opportunities to balance sensory quality with safety. However, standardized methodologies and real-world validation are essential to translate laboratory findings into applied food systems.
Aslam et al. (Wed,) studied this question.