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Sensory Characteristics, Flavor Profiles, and Physical Properties of Foods
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Sensory Characteristics, Flavor Profiles, and Physical Properties of Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (10 April 2024) | Viewed by 3736

Special Issue Editors

Dr. Xi Feng

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Guest Editor
Department of Nutrition, Food Science and Packaging, San Jose State University, San Jose, CA 95192, USA
Interests: meat science; flavor chemistry; sensory evaluation; food quality
Special Issues, Collections and Topics in MDPI journals
Dr. Yanping Chen

E-Mail Website
Guest Editor
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Interests: food flavor; biosensors; flavor chemistry; sensory evaluation
Special Issues, Collections and Topics in MDPI journals
Dr. Ying Liu

E-Mail Website
Guest Editor
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Interests: polysaccharides; proteomics; metabonomics; intestinal flora
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue will focus on the sensory characteristics, flavor profiles, and physical properties of foods. Sensory study always plays an essential role in flavor research, and the special issue will discuss the new developments in sensory tests, including descriptive and consumer tests. Articles discussing the limitations of different sensory evaluation methods are welcomed. Meanwhile, the advanced analytical methods, applied to flavor analysis, will be discussed. Also, the application of biotechnology to understanding the mechanisms of flavor formation in fruit, vegetable or muscle products, and the effect of preservation and processing on food flavor and physical properties, will be included.

Dr. Xi Feng
Dr. Yanping Chen
Dr. Ying Liu
Guest Editors

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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • aroma
  • taste
  • physical properties
  • flavor analysis
  • sensory evaluation
  • food biotechnology

Published Papers (2 papers)

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Research

12 pages, 1367 KiB  
Article
Application of GC–TOF/MS and GC×GC–TOF/MS to Discriminate Coffee Products in Three States (Bean, Powder, and Brew)
by Xiaolei Fang, Yanping Chen, Jie Gao, Zimu Run, He Chen, Ruoqi Shi, Yingqiu Li, Haihua Zhang and Yuan Liu
Foods 2023, 12(16), 3123; https://doi.org/10.3390/foods12163123 - 20 Aug 2023
Viewed by 1165
Abstract
The volatiles in coffee play an important part in the overall flavor profile. In this study, GC–TOF/MS and GC×GC–TOF/MS were used to detect the volatile organic compounds (VOCs) in coffee samples of three different brands at three states (bean, powder, and brew). The [...] Read more.
The volatiles in coffee play an important part in the overall flavor profile. In this study, GC–TOF/MS and GC×GC–TOF/MS were used to detect the volatile organic compounds (VOCs) in coffee samples of three different brands at three states (bean, powder, and brew). The differences between the two methods in characterizing VOCs were analyzed using the Venn diagram and PCA (principal component analysis). The important aroma-contributing compounds were further compared and analyzed. The results of the venn diagrams of different coffee samples showed that most VOCs existed in 2–3 kinds of coffee. The PCA of VOCs in different coffee samples showed that the VOCs detected by GC–TOF/MS could distinguish the coffee samples in the different states. GC×GC–TOF/MS was suitable for the further identification and differentiation of the different brands of coffee samples. In addition, pyridine, pyrrole, alcohols, and phenols greatly contributed to distinguishing coffee in three states, and alcohols greatly contributed to distinguishing the three brands of coffee. Full article
(This article belongs to the Special Issue Sensory Characteristics, Flavor Profiles, and Physical Properties of Foods)
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13 pages, 3097 KiB  
Article
Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha
by Gil Cohen, David A. Sela and Alissa A. Nolden
Foods 2023, 12(16), 3116; https://doi.org/10.3390/foods12163116 - 19 Aug 2023
Viewed by 2036
Abstract
Kombucha is a fermented tea beverage consumed for its probiotics and functional properties. It has a unique sensory profile driven by the properties of tea polyphenols and fermentation products, including organic acids. Fermentation temperature and sucrose content affect the fermentation process and the [...] Read more.
Kombucha is a fermented tea beverage consumed for its probiotics and functional properties. It has a unique sensory profile driven by the properties of tea polyphenols and fermentation products, including organic acids. Fermentation temperature and sucrose content affect the fermentation process and the production of organic acids; yet less is known about their impacts on the sensory profile and consumer acceptance. Thus, we aimed to examine the impact of sucrose concentration and fermentation temperature on sensory attributes and liking. For this study, kombucha tea was fermented at three different concentrations of sucrose and fermented at two temperatures for 11 days. Fermentation was monitored by pH, brix, and titratable acidity, and consumers (n = 111) evaluated the kombucha for sensory attributes and overall liking. The fermentation temperature resulted in significant differences in titratable acidity, with higher temperatures producing more organic acids, resulting in higher astringency, and suppressed sweetness. The lower fermentation was reported as significantly more liked, with no difference in liking between the 7.5% and 10% sucrose kombucha samples. Fermentation temperature had the greatest impact on the sensory profile rather than sucrose concentration, which had a greater effect on the fermentation rate and production organic acids. Full article
(This article belongs to the Special Issue Sensory Characteristics, Flavor Profiles, and Physical Properties of Foods)
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