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Foods
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Analytical Characterization of Foods and Beverages
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Analytical Characterization of Foods and Beverages

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (30 June 2022) | Viewed by 8930

Special Issue Editors

Prof. Dr. Enrique Durán-Guerrero

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Guest Editor
Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cádiz, Agrifood Campus of International Excellence (ceiA3), Post Office Box 40, Pol. Río San Pedro, 11510 Puerto Real, Cádiz, Spain
Interests: wine; vinegar; oenological products; polyphenols; volatile compounds; chromatography; food analysis; food quality; sensory analysis; extraction
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Remedios Castro-Mejías

E-Mail Website
Guest Editor
Analytical Chemistry Department (IVAGRO), Faculty of Sciences, University of Cadiz, 11510 Puerto Real, Spain
Interests: enological products; chromatography techniques; polyphenols; volatile compounds; chromatography; food analysis; food quality; sensory analysis; extraction; food composition; food science and technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The study of foods and beverages is an essential research field nowadays which covers a wide variety of scientific disciplines, from chemistry to chemical engineering, from biochemistry to microbiology, or from food science and technology to sensory analysis. In this Special Issue, scientific research regarding the analytical characterization of foods and beverages will be welcome. Examples of these could be the relationships between the composition of foods and beverages and their quality and the possible healthy beneficial effects; the development and production of new food products; the sensory analysis of foods and beverages and/or studies with consumers; the study of byproducts and residues of food industry as a potential source of high added value products and their use as raw material in other industries related to health or food (cosmetics, dietetics, preservatives, etc.); the optimized ageing of oenological products and the characterization of woods employed for ageing purposes; the use of alternative ageing methods in beverages employing accelerating energies; the study of antioxidant activity in foods and beverages; the analysis of polyphenols and aroma and other parameters in foods and beverages; the employment of sensometric methods for the research of food products; development of sensory profiles employing standardized or alternative methodologies; etc. Of course, any other related research would also be welcome.

Prof. Dr. Enrique Durán-Guerrero
Prof. Dr. Remedios Castro-Mejías
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

  • wine
  • vinegar
  • spirits
  • beer
  • foods
  • volatile compounds
  • phenolic compounds
  • chromatography
  • sensory analysis
  • characterization

Published Papers (3 papers)

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Research

23 pages, 1710 KiB  
Article
Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture
by Ikram Es-sbata, Remedios Castro, Yolanda Carmona-Jiménez, Rachid Zouhair and Enrique Durán-Guerrero
Foods 2022, 11(3), 303; https://doi.org/10.3390/foods11030303 - 24 Jan 2022
Cited by 8 | Viewed by 2769
Abstract
This work intends to determine the effect on the aroma profile, phenolic content and antioxidant activity of prickly pear vinegars produced by the surface culture at two different fermentation temperatures and using different acetic acid bacteria (AAB) inocula. Prickly pear wine was fermented [...] Read more.
This work intends to determine the effect on the aroma profile, phenolic content and antioxidant activity of prickly pear vinegars produced by the surface culture at two different fermentation temperatures and using different acetic acid bacteria (AAB) inocula. Prickly pear wine was fermented at two temperature levels (30 and 37 °C) by using bacteria inocula containing Acetobacter, Gluconobacter or a mixture of bacteria isolated from Sherry vinegars. Eighty-five individual volatile compounds from different families and sixteen polyphenolic compounds have been identified. It was confirmed that the highest temperature tested (37 °C) resulted in a lower concentration of volatile compounds, while no significant effect on the vinegars’ volatile composition could be associated with the AAB inoculum used. Contrariwise, the highest content of polyphenolic compounds was detected in those vinegars produced at 37 °C and their concentration was also affected by the type of AAB inoculum used. Prickly pear wine displayed greater antioxidant activity than juices or vinegars, while the vinegars obtained through the mixture of AAB from Sherry vinegar showed higher antiradical activity than those obtained through either of the two AAB genera used in this study. It can be therefore concluded that, although the volatile content of vinegars decreased when fermented at a higher temperature, vinegars with a higher content in polyphenols could be obtained by means of partial fermentations at 37 °C, as long as thermotolerant bacteria were employed. Full article
(This article belongs to the Special Issue Analytical Characterization of Foods and Beverages)
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14 pages, 716 KiB  
Article
Analytical Characterization of the Widely Consumed Commercialized Fermented Beverages from Russia (Kefir and Ryazhenka) and South Africa (Amasi and Mahewu): Potential Functional Properties and Profiles of Volatile Organic Compounds
by Konstantin V. Moiseenko, Olga A. Glazunova, Olga S. Savinova, Betty O. Ajibade, Oluwatosin A. Ijabadeniyi and Tatyana V. Fedorova
Foods 2021, 10(12), 3082; https://doi.org/10.3390/foods10123082 - 11 Dec 2021
Cited by 11 | Viewed by 3132
Abstract
In this study, four commercialized indigenous fermented beverages most highly consumed in Russia (kefir and ryazhenka) and South Africa (amasi and mahewu) were analyzed for their potential health-promoting properties and flavor-forming volatile organic compounds (VOC). The analysis of antioxidant capacity demonstrated superiority of [...] Read more.
In this study, four commercialized indigenous fermented beverages most highly consumed in Russia (kefir and ryazhenka) and South Africa (amasi and mahewu) were analyzed for their potential health-promoting properties and flavor-forming volatile organic compounds (VOC). The analysis of antioxidant capacity demonstrated superiority of dairy-based beverages (kefir, ryazhenka and amasi) over the corn-based mahewu; however, mahewu outperformed dairy-based beverages in terms of its potential antihypertensive effect (i.e., the ability to inhibit angiotensin I converting enzyme). The fatty acid (FA) content of kefir and ryazhenka were more diverse compared to that of amasi, but included a lesser amount of branched chain FA. In terms of calculated FA nutritional indices (e.g., indices of atherogenicity and thrombogenicity), kefir and ryazhenka performed similarly and significantly better than amasi. The agreement between beverages theoretical flavor profiles, which was obtained based on the flavors of individual VOC, and consumers’ flavor perception allow hypothesizing about the contribution of detected VOC to the overall products’ flavor. The obtained data expand current knowledge regarding traditional fermented beverages and their values in terms of national dietary recommendations. Additionally, reported VOC profiles will promote the inclusion of traditional fermented beverages into the rations based on the flavor pairing concept (which is controversial but widely applied). Full article
(This article belongs to the Special Issue Analytical Characterization of Foods and Beverages)
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14 pages, 3336 KiB  
Article
Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu)
by Shuang Chen, Jialing Lu, Michael Qian, Hongkui He, Anjun Li, Jun Zhang, Xiaomei Shen, Jiangjing Gao and Yan Xu
Foods 2021, 10(11), 2888; https://doi.org/10.3390/foods10112888 - 22 Nov 2021
Cited by 11 | Viewed by 2279
Abstract
This paper proposes the combination of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and chemometrics as a method to detect the age of Chinese liquor (Baijiu). Headspace conditions were optimized through single-factor optimization experiments. The optimal sample preparation involved diluting Baijiu with saturated brine to [...] Read more.
This paper proposes the combination of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and chemometrics as a method to detect the age of Chinese liquor (Baijiu). Headspace conditions were optimized through single-factor optimization experiments. The optimal sample preparation involved diluting Baijiu with saturated brine to 15% alcohol by volume. The sample was equilibrated at 70 °C for 30 min, and then analyzed with 200 μL of headspace gas. A total of 39 Baijiu samples from different vintages (1998–2019) were collected directly from pottery jars and analyzed using HS-GC-IMS. Partial least squares regression (PLSR) analysis was used to establish two discriminant models based on the 212 signal peaks and the 93 identified compounds. Although both models were valid, the model based on the 93 identified compounds discriminated the ages of the samples more accurately according to the goodness of fit value (R2) and the root mean square error of prediction (RMSEP), which were 0.9986 and 0.244, respectively. Nineteen compounds with variable importance for prediction (VIP) scores > 1, including 11 esters, 4 alcohols, and 4 aldehydes, played vital roles in the model established by the 93 identified compounds. Overall, we determined that HS-GC-IMS combined with PLSR could serve as a rapid and accurate method for detecting the age of Baijiu. Full article
(This article belongs to the Special Issue Analytical Characterization of Foods and Beverages)
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