Challenges in Food Flavor and Volatile Compounds Analysis
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 17918
Special Issue Editors
Interests: food flavors—formation and analytical aspects; extraction techniques in flavor analysis; gas chromatography–mass spectrometry in aroma research; electronic noses; food volatiles for authenticity testing; microbial volatiles; off-flavors
Special Issues, Collections and Topics in MDPI journals
Interests: food of plant origin; aroma compounds; GC-olfactometry; sensory analysis
Special Issues, Collections and Topics in MDPI journals
Interests: food analysis; food flavor; microextraction methods; gas chromatography; mass spectrometry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The analysis of food flavor and volatile compounds is a demanding task for analytical chemists. The diverse chemical nature of these compounds, and often, their instability and extremely low odor thresholds for important odorants, make their extraction from the food matrix, as well as separation and detection, challenging. Their isolation is mainly performed using extraction techniques based on sorbent technologies (SPME, TF-SPME, HCSE, SBSE and P&T). Two-dimensional gas chromatography, especially comprehensive two-dimensional gas chromatography (GC×GC), plays an increasingly important role in research on aroma/volatiles, and detection methods based on mass spectrometry are routinely used.
The idea of this Special Issue is a follow-on of the symposium entitled “Challenges in Food Flavor and Volatile Compounds Analysis”, which was organized on 22–23 September 2022 at the Poznan University of Life Sciences (https://www1.up.poznan.pl/zchziai/?p=1411). We welcome publications by speakers and participants of this symposium, as well as contributions from other authors whose research is focused on the analytical aspects of food aroma and flavor compounds.
Prof. Dr. Henryk H. Jeleń
Dr. Małgorzata Majcher
Dr. Martyna Natalia Wieczorek
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. 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
- flavor
- aroma compounds
- volatiles
- gas chromatography
- mass spectrometry
- sample preparation
- hyphenated methods
Planned Papers
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: Study and development of a functional beverage based on Sobacha (a japanese infusion of roasted buckwheat seeds) - characterization of flavors through volatile organic compounds analysis and evaluation of consumer acceptance through sensory analysis
Authors: Sarah Suffys; Eric Haubruge; Dorothée Goffin; Marie-Laure Fauconnier
Affiliation: 1 Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
2 Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
Abstract: /