Special Issue "How Important Volatile Compounds Are for the Success of Beverages?"
A special issue of Beverages (ISSN 2306-5710).
Deadline for manuscript submissions: closed (31 October 2019) | Viewed by 6540
Interests: sensory analysis of foods; food quality; food safety; evaluation of volatile compounds of fruits; vegetables and derived products; functionality of fruits and vegetables as affected by different agricultural practices and processing; dehydration of fruits; vegetables; aromatic herbs
Special Issues, Collections and Topics in MDPI journals
Special Issue in Foods: Flavor and Aroma Analysis as a Tool for Quality Control of Foods
Special Issue in Agronomy: Connecting the Extremes -from Farm to Fork- to Achieve a Sustainable Food Production and a Circular Economy
Special Issue in Foods: Impact of Processing Conditions on the Biological Activity and Quality of Foods
Special Issue in Beverages: Plant-Based Beverages: Consumer Perception, Motivation and Demand in a Fast-Rising Market
Special Issue in Molecules: Physicochemical, Sensory, and Nutritional Properties of Foods—Undesirable Changes in Food during Processing
A wonderful aged Sherry wine has a pale brown color and strong alcohol intensity, but what makes it different and superior to other wines is its aromatic profile. In a similar way, what is the main difference between a tomato juice prepared using seasonal tomatoes of a traditional-local cultivar and juice prepared using tomatoes grown in a fast cycle in a greenhouse? Seasonal fruit juice will have more sugars and organic acids, but when we close our eyes and drink the juice, the full and complex set of volatile compounds (odor-active) will fill our mouth with their green, vegetable, tomato-ID aromas. Our senses will make us travel to the farm and feel the amazing smell of the tomato plants. In summary, what makes a “fantastic” drink different from a “basic” one is the complexity of its aroma profile; however, working with volatile compounds is extremely difficult. Most of the compounds are themosensitive, have isomers with completely different odor activities, not all the compounds will have a significant contribution to the final aroma, etc. Thus, it is extremely important that the isolation, identification, and quantification of volatile compounds be done using proper analytical techniques and equipment.
Therefore, let us put together all our knowledge and know-how on volatile compounds, and prepare a fantastic Special Issue of the journal Beverages that will become reference material for all new researchers starting to work on this topic.
Prof. Dr. Angel A. Carbonell-Barrachina
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.