Detection of Volatile Compounds in Foods
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 723
Special Issue Editor
Interests: consumer science; sensory evaluation; sensory analysis of foods; instrumental flavour analysis; sensory perception; food science; food chemistry; pulse electric field; high-pressure processing; non-thermal technologies; meat and seafood products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The detection and analysis of volatile compounds in foods is a critical aspect of food science and technology. These compounds contribute to the characteristic flavors and aromas of food products and play a vital role in ensuring food safety and quality. Analyzing volatile compounds also helps identify and quantify specific molecules, aiding in the assessment of food freshness and authenticity. In recent years, there has been growing interest in developing new and improved techniques for detecting and analyzing volatile compounds in foods.
This Special Issue will focus on the latest research and advancements in the field of volatile analysis of foods, including gas chromatography, mass spectrometry, electronic nose technology, and other analytical techniques. Topics of interest include, but are not limited to:
- Advances in sample preparation techniques for volatile analysis;
- New developments in gas chromatography and mass spectrometry for volatile compound detection;
- Electronic nose technology and its application in food analysis;
- Analysis of aroma profile and sensory properties of foods;
- Volatile compound analysis for food quality control and safety;
- Novel approaches to volatile compound analysis in food products;
- Methods for identifying and quantifying specific volatile compounds in foods;
- Cross-disciplinary research combining food science and analytical chemistry.
We invite authors to submit original research papers, review articles, and short communications that address the challenges and opportunities in volatile analysis of foods. This Special Issue aims to advance our understanding of the role of volatile compounds in food safety and quality and to stimulate research in this rapidly evolving field.
Prof. Dr. Nazimah Hamid
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
- volatile compounds
- food analysis
- gas chromatography
- mass spectrometry
- electronic nose
- food safety
- food quality
- aroma profiling
