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Abstract The quality of dehydrated vegetables is affected by the degree to which they are returned to their original state during rehydration (restorability). At present, whether this mechanism occurs at the cell-wall or cell-membrane level is unclear. This paper reviews the important factors affecting the mechanism of dehydration–rehydration, focusing on the analysis of the composition and structure of the cell wall and cell membrane, and summarizes the related detection and analytical techniques that can be used to explore the mechanisms of dehydration–rehydration at the cell-wall and cell-membrane levels. The integrity and permeability of the cell membrane affect water transport during the dehydration–rehydration process. The cell wall and cell membrane are supporting materials for tissue morphology. The arabinan side chains of the primary structure and fibers are important for water retention. Water transport may be classified as symplastic and apoplastic. Cell membrane disruption occurs with symbiotic transport but increases the drying rate. An in-depth analysis of the dehydration–rehydration mechanism of vegetables will help develop and improve their processing methods and inspire new applications. [ABSTRACT FROM AUTHOR]

[Display omitted] • The main source of wine aroma and the formation mechanism are discussed. • The main influencing factors of aroma formation are analyzed. • The production and control of aroma in the winemaking process are concluded. As an important sensory indicator, aroma affects the quality of wine and consumer preference. In this review, the following aspects are comprehensively analyzed: (1) Varietal aroma, fermentation aroma and aging aroma formation mechanism include metabolic pathways etc. (2) The main factors affecting the aroma formation include environment, raw and auxiliary materials and brewing process. (3) In the process of winemaking, environmental factors can be controlled by regulating deficit irrigation, leaf removal and reflective mulch; the quality of raw and auxiliary materials can also be controlled through the varieties breeding of grape and yeast; flash evaporation, ultrasonic aging and other advanced brewing technologies can be used to synergistically control aroma formation. In the future, the wine brewing process can be controlled from the following aspects to ensure the precise regulation of aroma. This research will provide a theoretical basis for the improvement of wine production technology and quality. [ABSTRACT FROM AUTHOR]