Aging in wooden barrels is a proven technique that enhances the sensory complexity of alcoholic beverages by promoting the extraction of volatile and phenolic compounds. While oak has been traditionally used, there is a growing interest in exploring alternative wood species that can impart distinct sensory characteristics and promote innovative maturation processes. This review examines the impact of alternative woods on the aging of beverages, such as wine, cachaça, tequila, and beer, focusing on their influence on aroma, flavor, color, and chemical composition. A bibliometric analysis highlights the increasing scientific attention toward wood diversification and emerging aging technologies, including ultrasound and micro-oxygenation, which accelerate maturation while preserving sensory complexity. The role of toasting techniques in modulating the release of phenolic and volatile compounds is also discussed, emphasizing their contribution to unique sensory profiles. Additionally, regulatory aspects and sustainability considerations are explored, suggesting that alternative woods can expand flavor possibilities while supporting environmentally sustainable practices. This review underscores the potential of non-traditional wood species to drive innovation in the aging of alcoholic beverages and provide new sensory experiences that align with evolving consumer preferences and market trends.

Food waste management is an increasingly critical global issue, driven by the need to promote environmental sustainability, conserve resources, and mitigate global hunger. This study provides a theoretical analysis of the historical evolution of food waste management, examining its definition and international significance. Additionally, it critically evaluates the necessity of adopting sustainable approaches. The methodology involves a comprehensive literature review covering 2013 to 2023, utilizing keywords related to food waste, sustainability, and the circular economy. The databases consulted include Science Direct and MDPI. The findings indicate a shift from individual to institutional sources of food waste, highlighting the need for alternative management strategies. The environmental analysis underscores the negative impacts of conventional practices, while solutions such as food rescue, fermentation, and anaerobic digestion emerge as promising alternatives. Understanding consumer behavior is key, with smart labels introduced as potential tools to reduce food waste. The article also discusses the challenges and limitations of current food waste management practices, reinforcing the necessity of sustainable treatment methods. The study concludes by outlining future research directions, emphasizing the importance of understanding consumer behavior, investigating the potential of smart labels, and addressing existing knowledge gaps to foster a more sustainable and responsible approach to food consumption and waste management.