Latest Research on Flavor Components and Sensory Properties of Food

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

Deadline for manuscript submissions: 25 October 2024 | Viewed by 1856

Special Issue Editors


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Guest Editor
Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
Interests: functional food; novel food; food design; bioactive compounds; food processing; edible insects; nuts

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Guest Editor
Department of Functional and Ecological Food, Chair of Functional Food and Sensory Research, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
Interests: sensory analysis; static and dynamic methods in sensory and consumer research; measurement of emotions; electronic devices (eye, nose, tongue); functional food
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Special Issue Information

Dear Colleagues,

The growing awareness of the importance of food quality and rapidly increasing consumer demands are increasingly driving the development of innovative technological processes that enable a long shelf-life to be maintained while significantly reducing the use of preservatives and preserving valuable nutritional components. However, unavoidable changes occur during food processing and storage depending on the type of product and the processes used. These changes affect the flavor and sensory properties of foods, which are important aspects of their quality and for consumer satisfaction.

Sensory analysis methods are an essential tool in quality management for improving existing food products and for developing new ones. The ability to accurately assess the sensory quality of food is of paramount importance in the food industry. Sensory evaluation provides important quantitative and qualitative data to support product development and influence marketing and business decisions. The sensory appeal of food is one of the most important factors influencing consumer purchase decisions.

The aim of this Special Issue is to present the latest research on the effects of processing and storage on the formation of flavor components and sensory properties of foods.

Dr. Magdalena Gantner
Dr. Eliza Kostyra
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

  • storage and food processing
  • sensory properties
  • sensory and instrumental measurements
  • classic and new consumer methods
  • flavor components
  • new product development
  • consumers and expectations
  • purchase decisions
  • food quality
  • novel food

Published Papers (2 papers)

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Editorial

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5 pages, 214 KiB  
Editorial
Special Issue on the Latest Research on Flavor Components and Sensory Properties of Food during Processing and Storage
by Magdalena Gantner and Eliza Kostyra
Foods 2023, 12(20), 3761; https://doi.org/10.3390/foods12203761 - 13 Oct 2023
Viewed by 889
Abstract
Due to their chemical composition and physico-chemical properties, most food products are susceptible to biochemical, microbiological, physical and chemical deterioration [...] Full article
(This article belongs to the Special Issue Latest Research on Flavor Components and Sensory Properties of Food)

Research

Jump to: Editorial

16 pages, 311 KiB  
Article
Effects of Genotype on Pig Carcass, Meat Quality and Consumer Sensory Evaluation of Loins and Bellies
by Violeta Razmaitė, Rūta Šveistienė and Artūras Šiukščius
Foods 2024, 13(5), 798; https://doi.org/10.3390/foods13050798 - 05 Mar 2024
Viewed by 602
Abstract
The objective of the study was to compare carcass and meat quality among Lithuanian White, Lithuanian Indigenous Wattle and conventional hybrids as well as consumer sensory evaluations. The pigs were slaughtered at a live weight of approximately 95–100 kg. After 24 h of [...] Read more.
The objective of the study was to compare carcass and meat quality among Lithuanian White, Lithuanian Indigenous Wattle and conventional hybrids as well as consumer sensory evaluations. The pigs were slaughtered at a live weight of approximately 95–100 kg. After 24 h of slaughter, carcasses were evaluated and sampled for the analysis of meat quality traits of loins and consumer evaluation of cooked loins and baked bellies. The pigs of both Lithuanian breeds had higher backfat thickness and depth of underbelly but lower loin area compared with hybrids. However, more fatty local breeds had higher intramuscular fat content but lower cholesterol content than hybrids. The loins from local pigs displayed higher pH and colour with lower lightness and yellowness but higher redness and also lower cooking loss, shear force and hardness than conventional hybrids. Pork from lean hybrids had a higher proportion of polyunsaturated fatty acids and more favourable lipid quality indices such as atherogenic (AI) and thrombogenic (TI) indices and the hypocholesterolemic/hypercholesterolemic (h/H) ratio; however, the peroxidisability index (PI) and iodine value (IV) were less favourable compared with local pigs. Consumers evaluated cooked loins and baked bellies. The loins from local breeds scored higher in juiciness, taste and overall acceptability compared with conventional hybrids. However, a higher overall acceptability was observed for the lean bellies of hybrids. The results can be used to increase pork consumption choices. Full article
(This article belongs to the Special Issue Latest Research on Flavor Components and Sensory Properties of Food)
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