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Molecules
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Recent Advances in Flavors and Fragrances in Chemistry
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Recent Advances in Flavors and Fragrances in Chemistry

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".

Deadline for manuscript submissions: 30 June 2024 | Viewed by 1104

Special Issue Editor

Prof. Dr. Tao Feng

E-Mail Website
Guest Editor
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
Interests: food flavor; carbohydrates; encapsulation; food sensory; mushrooms; GC-MS
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Synthetic biology is an excellent method to obtain different flavors and fragrances. With the development of genomics, transcriptomics and metabolomics, synthetic biological pathways for obtaining flavor or fragrance substances are becoming increasingly mature. This topic will focus on the cutting-edge advances in omics cross-technology, from brewing, fermentation, biosynthesis and other aspects of the latest research results, in order to present readers with a rich and interesting and practical research field.

We invite colleagues to submit original research and review articles on exploring “Recent Advances in Flavors and Fragrances in Chemistry”.

Prof. Dr. Tao Feng
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. Molecules 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 2700 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

  • brewing
  • fermentation
  • biosynthesis
  • flavor
  • fragrance

Published Papers (1 paper)

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Research

16 pages, 2595 KiB  
Article
Interaction and Metabolic Function of Microbiota during the Washed Processing of Coffea arabica
by Xiaojing Shen, Baijuan Wang, Chengting Zi, Lulu Huang, Qi Wang, Chenchen Zhou, Wu Wen, Kunyi Liu, Wenjuan Yuan and Xingyu Li
Molecules 2023, 28(16), 6092; https://doi.org/10.3390/molecules28166092 - 16 Aug 2023
Cited by 2 | Viewed by 908
Abstract
Coffee fermentation is crucial for flavor and aroma, as microorganisms degrade mucilage and produce metabolites. This study aimed to provide a basis for understanding the impact of microorganisms on Coffea arabica from Yunnan, China, during washed processing. The microbial community structure and differentially [...] Read more.
Coffee fermentation is crucial for flavor and aroma, as microorganisms degrade mucilage and produce metabolites. This study aimed to provide a basis for understanding the impact of microorganisms on Coffea arabica from Yunnan, China, during washed processing. The microbial community structure and differentially changed metabolites (DCMs) of C. arabica beans during washed processing were analyzed. The results indicated that the top five predominant microorganisms at the genera level were Achromobacter, Tatumella, Weissella, Streptococcus, and Trichocoleus for bacteria and Cystofilobasidium, Hanseniaspora, Lachancea, Wickerhamomyces, and Aspergillus for fungi. Meanwhile, the relative content of 115 DCMs in 36 h samples decreased significantly, compared to non-fermentation coffee samples (VIP > 1, p < 0.05, FC < 0.65), and the relative content of 28 DCMs increased significantly (VIP > 1, p < 0.05, FC > 1.5). Furthermore, 17 DCMs showed a strong positive correlation with microorganisms, and 5 DCMs had a strong negative correlation (p < 0.05, |r| > 0.6). Therefore, the interaction and metabolic function of microbiota play a key role in the formation of coffee flavor, and these results help in clarifying the fermentation mechanisms of C. arabica and in controlling and improving the quality of coffee flavor. Full article
(This article belongs to the Special Issue Recent Advances in Flavors and Fragrances in Chemistry)
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