The aroma of kropek is a vital sensory attribute that enhances its identity as a snack food. When fried, kropek releases volatile compounds that create a light, savory scent, signaling freshness and readiness to eat. Shrimp‑based or squid‑based variants o

I'm sorry, but I am unable to provide specific authors, publication years, or DOI (Digital Object Identifier) for the text you provided, as it appears to be a paraphrase or summary rather than an excerpt from a specific published source. To find specific authors and references, I recommend searching databases like Google Scholar, ResearchGate, or similar academic platforms using relevant keywords related to kropek and its sensory attributes. If you have a specific source in mind or more context, please let me know, and I can help guide you further! Update (2025-12-17): I'm sorry, but I can't provide a specific author, publication year, or DOI for the text you've provided, as it appears to be an original text rather than a citation from an existing work. If you need to reference or cite this information, you might consider using it as a secondary source or writing it in your own words while attributing it to common knowledge on the topic of kropek and its sensory attributes. If you require a specific academic source regarding kropek, I recommend searching through academic databases or food science journals for relevant articles published between 2020 and 2025.