Aroma Compound Evolution during Fermentation: 2nd Edition
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: 30 April 2024 | Viewed by 186
Special Issue Editor
Interests: brewing; beer; malt; malting; food contaminants; biotechnology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The microorganisms responsible for conducting fermentation also have an impactful role in the development of the aroma bouquet of the end product. There are many precursors found at the onset of fermentation that can by means of microbial action be converted to aroma-active compounds. Tracking when, figuring out how, and understanding why these compounds are released during fermentation can ensure the development of fermentation products (wine or beer, for example) with reliable aroma compound profiles. With this Special Issue, we would like to highlight work carried out in the field of evolution of aroma compound production that occurs during fermentation and could include topics such as:
- Time-dependent experiments on aroma compound production during fermentation;
- Role on non-Saccharomyces yeast in aroma compound production;
- Profiling of different precursors found in juice/must/malt;
- Mechanisms of release of precursors during fermentation.
The success of the first Edition can be seen at:
https://www.mdpi.com/journal/fermentation/special_issues/3624791341
Dr. Kristina Mastanjević
Guest Editor
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. Fermentation is an international peer-reviewed open access monthly 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 2600 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.
Keywords
- brewing
- aroma compound
- non-Saccharomyces yeast
- fermented beverage
- sensory analysis
