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The Identification and Characterization of Aroma Compounds in Food
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The Identification and Characterization of Aroma Compounds in 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: 31 July 2024 | Viewed by 6445

Special Issue Editor

Dr. Yonathan Asikin

E-Mail Website
Guest Editor
Associate Professor, Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, Japan
Interests: food aroma; flavor chemistry; sensory properties; metabolomics

Special Issue Information

Dear Colleagues,

Aroma is one of the key factors used for determining food quality. Hence, various aroma compounds play an indispensable role in modern food production. They consist of complex chemical classes of volatiles; therefore, regular updates on the research progression of the identification and characterization of these compounds are necessary.

This Special Issue welcomes original research and review articles related to aroma compounds in food. This Special Issue aims to showcase new insights relating to volatile aroma compounds in food, including chemical and aroma-active composition, odor release in retronasal olfaction, flavor masking and modification, and aroma interaction in food and beverage pairings. Combined instrumental and sensory measurements on both taste and aroma attributes that define the quality of raw agricultural commodities and/or processed foods are also welcomed. In addition, the incorporation of statistical computation, such as chemometrics and omics approaches, is encouraged to enhance the multivariate graphical overview in data analysis, if applicable.

I look forward to receiving your contributions.

Dr. Yonathan Asikin
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. 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

  • volatile aroma composition
  • aroma-active compound
  • retronasal aroma
  • flavor release
  • flavor masking
  • food pairing
  • sensory evaluation
  • food quality
  • processing technology
  • chemometrics and omics

Published Papers (4 papers)

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Research

17 pages, 2247 KiB  
Article
Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations
by Wei Song, Min Sun, Huan Lu, Shengyou Wang, Ruijuan Wang, Xiaodong Shang and Tao Feng
Foods 2024, 13(5), 684; https://doi.org/10.3390/foods13050684 - 23 Feb 2024
Viewed by 779
Abstract
Flammulina filiformis (F. filiformis) is called the ‘benefiting intelligence’ mushroom. There is a notable difference between a yellow cultivar (with a robust aroma) and a white mutant cultivar (with a high yield) of F. filiformis. A thorough analysis of aroma [...] Read more.
Flammulina filiformis (F. filiformis) is called the ‘benefiting intelligence’ mushroom. There is a notable difference between a yellow cultivar (with a robust aroma) and a white mutant cultivar (with a high yield) of F. filiformis. A thorough analysis of aroma differences is essential to improve the aroma of high-yield strains. This study employed a combination of gas chromatography–mass spectrometry–olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) to analyze the variations in aroma compounds. Then, the contribution of the odorants was determined using flavor dilution (FD) factors and odor activity values (OAVs). Aroma omission and recombination experiments were used to identify the key odorants. A total of 16 key aroma compounds were characterized in F. filiformis, along with four eight-carbon volatiles (3-octanone, 3-octanol, octanal, and 1-octen-3-ol). Finally, the dominant aroma characteristic was “sweet” for the yellow strain, while it was “green” for the white strain. More research is required to investigate the enzymes and corresponding genes that regulate the synthesis of aroma compounds in F. filiformis for future breeding programs. Full article
(This article belongs to the Special Issue The Identification and Characterization of Aroma Compounds in Food)
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14 pages, 3685 KiB  
Article
Multivariate Profiling of Metabolites and Volatile Organic Compounds in Citrus depressa Hayata Fruits from Kagoshima, Okinawa, and Taiwan
by Yonathan Asikin, Yoshio Tamura, Yusuke Aono, Miyako Kusano, Hiroshi Shiba, Masashi Yamamoto, Fumimasa Mitsube, Shu-Yen Lin, Kensaku Takara and Koji Wada
Foods 2023, 12(15), 2951; https://doi.org/10.3390/foods12152951 - 04 Aug 2023
Viewed by 1008
Abstract
Citrus depressa Hayata is a small-fruit citrus species; it is indigenous to Kagoshima, Okinawa, and Taiwan. The metabolites and volatile organic compounds (VOCs) that affect the flavor of its fruits have not been investigated based on geographical origin. In the present study, we [...] Read more.
Citrus depressa Hayata is a small-fruit citrus species; it is indigenous to Kagoshima, Okinawa, and Taiwan. The metabolites and volatile organic compounds (VOCs) that affect the flavor of its fruits have not been investigated based on geographical origin. In the present study, we investigated the metabolite and VOC profiles of 18 C. depressa cultivation lines from these regions. Multivariate analysis revealed differences in the metabolites of C. depressa based on its cultivation origins; variations in sugar, sugar alcohol, and amino acid contents were also observed. Fruits from Kagoshima and Okinawa had higher galactinol, trehalose, xylose, glucose, and sucrose intensities than fruits from Taiwan (log2-fold change; 2.65–3.44, 1.68–2.13, 1.37–2.01, 1.33–1.57, and 1.07–1.43, respectively), whereas the Taiwanese lines contained higher leucine, isoleucine, serine, and alanine. In contrast to the Taiwanese Nantou line, other cultivation lines had comparable total VOC contents, and the VOCs of all lines were dominated by limonene, γ-terpinene, and p-cymene. Accordingly, the highest VOC intensities were recorded in the Nantou line, which was followed by Shikunin sweet (Kagoshima) and Taoyuan (Taiwan) (log10 normalize concentration; 5.11, 3.08, and 3.01, respectively). Moreover, multivariate analysis plots elucidated the difference in the VOCs of Ishikunibu (Okinawa), Shikunin sweet, and Taoyuan and between those of most Kagoshima and Okinawa cultivation lines. These results suggest that both the cultivation line and origin influence the metabolites and VOCs of C. depressa, thus possibly affecting its flavor quality; the data provide a valuable insight for utilizing C. depressa of different cultivation lines and origins to produce foods and beverages. Full article
(This article belongs to the Special Issue The Identification and Characterization of Aroma Compounds in Food)
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15 pages, 2727 KiB  
Article
Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries
by Fitriyono Ayustaningwarno, Yonathan Asikin, Ryo Amano, Nam Tuan Vu, Siti Hajar-Azhari, Gemala Anjani, Kensaku Takara and Koji Wada
Foods 2023, 12(7), 1406; https://doi.org/10.3390/foods12071406 - 26 Mar 2023
Cited by 2 | Viewed by 2118
Abstract
Non-centrifugal cane sugar (NCS) is an unrefined dehydrated form of sugar syrup produced worldwide. To date, there is a lack of differentiation in the key nutrients and flavor qualities of NCS products among countries, which makes it difficult for interested parties to select [...] Read more.
Non-centrifugal cane sugar (NCS) is an unrefined dehydrated form of sugar syrup produced worldwide. To date, there is a lack of differentiation in the key nutrients and flavor qualities of NCS products among countries, which makes it difficult for interested parties to select NCSs suitable for their needs. This study aimed to evaluate the minerals and volatile organic components (VOCs) in NCS products from Japan and ASEAN countries. Mineral components were determined using inductively coupled plasma atomic emission spectroscopy (ICP-AES). VOCs and their aroma profiles were examined using gas chromatography–mass spectrophotometry (GC-MS) and MS-e-nose analyses, respectively. The total minerals content in Japanese NCSs ranged from 228.58 to 1347.53 mg/100 g, comprising K, Ca, Mg, P, and Na (69.1, 16.6, 7.9, 4.5, and 3.2%, respectively); their average total amounts were as high as those of Malaysia and Indonesia origins (962.87, 984.67, and 928.47 mg/100 g, respectively). Forty-four VOCs were identified, of which concentrations of pyrazines, furans, and pyranones varied significantly among the NCSs. Additionally, the MS-e-nose analysis provided a multivariate differentiation profile of the NCS products based on differences in the intensities of the VOC ion masses. Nine statistical clusters were presented, wherein certain NCS products of ASEAN origin had volatile profiles comparable to those of the Japanese products. These outcomes suggest that the origin of production greatly influences the mineral and VOC compositions of NCS, affecting their quality traits. Full article
(This article belongs to the Special Issue The Identification and Characterization of Aroma Compounds in Food)
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17 pages, 3414 KiB  
Article
Evaluation of Dynamic Changes and Regularity of Volatile Flavor Compounds for Different Green Plum (Prunus mume Sieb. et Zucc) Varieties during the Ripening Process by HS-GC–IMS with PLS-DA
by Haocheng Liu, Yuanshan Yu, Bo Zou, Yangyang Yu, Jiguo Yang, Yujuan Xu, Xiaowei Chen and Fan Yang
Foods 2023, 12(3), 551; https://doi.org/10.3390/foods12030551 - 26 Jan 2023
Cited by 9 | Viewed by 1919
Abstract
Headspace gas chromatography–ion mobility spectrometry and partial-least-squares discriminant analysis (PLS-DA) were adopted to analyze the rule of change in flavor substances for different varieties of green plums at different levels of maturity (S1—immature, S2—commercially mature, and S3—fully mature). The results showed that 68 [...] Read more.
Headspace gas chromatography–ion mobility spectrometry and partial-least-squares discriminant analysis (PLS-DA) were adopted to analyze the rule of change in flavor substances for different varieties of green plums at different levels of maturity (S1—immature, S2—commercially mature, and S3—fully mature). The results showed that 68 kinds of volatile flavor substances were identified in all green plum samples. The types and contents of such volatile substances experienced a V-shaped trend with an increasing degree of green plum maturity. During the S1 and S2 stages, aldehydes, ketones, and a small amount of alcohols were the main volatile flavor substances in the green plum samples. During the S3 stage, esters and alcohols were the most important volatile flavor components in the green plum pulp samples, followed by terpenes and ketones. YS had the most types and highest contents of volatile flavor substances in three stages, followed by GC and DZ. By using the PLS-DA method, this study revealed the differences in flavor of the different varieties of green plums at different maturity stages, and it identified eight common characteristic volatile flavor substances, such as ethyl acetate, 3-methylbutan-1-ol, and 2-propanone, produced by the different green plum samples during the ripening process, as well as the characteristic flavor substances of green plums at each maturity stage (S1–S3). Full article
(This article belongs to the Special Issue The Identification and Characterization of Aroma Compounds in Food)
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