Special Issue "Flavor and Aroma in the Fermented Food"
Deadline for manuscript submissions: 26 December 2023 | Viewed by 15985
Fermented food has a unique flavor that is produced by fermentation from microorganisms. In daily life, there are many kinds of fermented foods, and the flavor components are complex. By using certain analytical techniques, we can have a deeper understanding of the flavor components in fermented food. It also plays a positive role in human health. Fermented food is an indispensable food in modern life. The function of microorganisms can improve the nutritional composition, which plays an indispensable role in human health. It plays a very important role in modern production by detecting various components contained in it with analytical technology.
“Flavor” is the general term for the unique aroma and taste of food. The type and content of flavor substances are important indicators of the quality of fermented food. They not only have strong sensory functions but also have great significance in food nutrition and health. According to the research, the flavor substances in fermented food are mainly divided into two categories: volatile and non-volatile. Volatile flavor compounds are mainly alcohols, aldehydes, acids, ketones, lipids, and hydrocarbon compounds, which are the main flavor sources of fermented food. The non-volatile flavor compounds determine the taste of food by amino acids and their derivatives, organic acids, fatty acids, and other compounds. The development of modern detection technology makes it easier to detect flavor compounds, and a wide variety of flavor compounds have been found. At the same time, the commonly used methods for extracting flavor substances are liquid-liquid extraction, vacuum distillation, SDE, P&T, headspace, SPME, etc. The main detection methods for volatile flavor substances are GC-MS, GC×GC, electronic nose, etc. The non-volatile flavor compounds are mainly detected by HPLC.
The goal of this Special Issue is to publish both recent innovative research results, as well as review papers on the volatile or non-volatile flavor compound, the effect of processing on the flavor, the flavor formation mechanism, or sensory analysis of fermented food, such as yogurt, cheese, soy sauce, vinegar, Douchi, baijiu, beer, wine, etc. If you would like to contribute a review paper, please contact one of the editors to discuss the topic's relevance before submitting the manuscript.
Dr. Ye Liu
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.