Flavors and Fragrances: Biology, Chemistry and Biotechnology
Deadline for manuscript submissions: closed (31 May 2022) | Viewed by 11960
Interests: microalgae; BVOCs; plant communication; application of yeast in organic synthesis; biocatalysis
Special Issues, Collections and Topics in MDPI journals
Flavors and fragrances find widespread applications in food, beverages, cosmetics, detergents, and pharmaceutical products. Industrially, world-wide production is estimated to be valued at USD 20 billion.
The majority of these products are prepared through chemical synthesis or by extraction from plants. However, the employment of new biotechnological processes has increased considerably in the last few years. Because different enantiomers of chiral odorants, flavors or fragrances can show different sensory properties (in terms of odor quality and/or intensity), their specific synthesis is valuable. Recently, a great deal of effort in R&D has been devoted to the identification of the active enantiomers of potent odorants, and to their efficient chiral synthesis. In this context, biotechnology (biotransformations using microorganisms and isolated enzymes) represents a useful tool for catalyzing a large number of stereochemical transformations. Furthermore, all major facets of society and economic activities support the choice of environmentally friendly processes, and consumers have developed a preference for “natural” or “organic” products, thus developing a market for flavors and fragrances of biotechnological origin.
For this Issue, we would like to publish original research articles or reviews on all aspects of flavor and fragrance, including isolation and sampling, chemical analyses, preparation, and delivery systems. Articles covering a wide range of topics, such as flavors, fragrances, aromas, essential oils, volatiles, biosynthesis, biotransformation, biotechnology, biological activities, biodegradation, computer-aided flavors, and fragrances design are welcomed for inclusion in this Special Issue of Chemistry.
This Special Issue will offer an attractive forum for professionals from academia and industry to present the state of the art on all aspects of flavors and fragrances. I strongly encourage authors to submit papers for this Special Issue which are within the scope of Chemistry.
Prof. Dr. Luca Forti
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1800 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.
- essential oil
- isolation and sampling
- chemical analysis
- chiral recognition
- delivery system
- computer-aided design