The physiological characteristics of some berries series and flower juice-milk were reviewed, prediction of promising outlook for flavored milk, analysis of some factors influencing milk stability were put forward associated with resolving measures.

This paper introduces how some food ingredients, carbohydrate, protein, fat and so on affected microwave food flavor, and how to improve microwave food flavor with Millard reaction.

The applications of SPME-GC-MS on food flavor and safety were studied in the paper.

Protein,carbohydrate and the lipid such as the typical complex system ingredients in food,besides the nutritional value of characteristic,there are a wealth of functional properties and greatly affects the food flavor characteristics.