Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
6.7
4.6
Journals
Molecules
Special Issues
Analysis and Application of Active Compounds in Food
molecules-logo
Submit to Special Issue Submit Abstract to Special Issue Review for Molecules Propose a Special Issue

Journal Menu

► Journal Menu

Journal Browser

► Journal Browser
share announcement

Analysis and Application of Active Compounds in Food

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Analytical Chemistry".

Deadline for manuscript submissions: 31 May 2024 | Viewed by 3793

Special Issue Editor

Dr. Christian Salles

E-Mail Website
Guest Editor
CSGA (Centre des Sciences du Goût et de l’Alimentation), CNRS, INRAE, Institut Agro, Université de Bourgogne-Franche Comté, F-21000 Dijon, France
Interests: flavour release; perception; in-mouth mechanisms; mastication; chewing simulator

Special Issue Information

Dear Colleagues,

The reformulation of food products, in particular with the aim of improving the functional properties of the product, or following the nutritional recommendations of health organizations such as reducing the content of salt (sodium), fat, sugar, or partially substituting plant protein with animal protein, often leads to changes in the availability and/or composition of active compounds. This can result in adverse changes in flavor perception (aroma, taste and trigeminal perceptions) and nutrient efficacy.

The purpose of this Special Issue is to collect papers (reviews are welcomed either) on topics including, but not limited to:

  • New methodologies leading to improve detection sensitivity and/or resolution for both volatile and non-volatile compounds analyses;
  • Identification/quantification of molecules or group of molecules responsible for off-flavors;
  • Mechanisms involved in the availability of nutrients and flavor compounds. This should cover in particular relations between changes in food matrix composition and changes in availability during the food oral processing, and also, when applicable, during digestion steps;
  • Strategies of reformulation allow to overcome these drawbacks including mechanistic explanations.

Dr. Christian Salles
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

  • composition
  • flavour
  • nutrient
  • food matrix
  • reformulation
  • mechanisms

Published Papers (2 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

13 pages, 2212 KiB  
Article
New Insights on the Scalping Phenomenon of Volatile Sulphur Compounds on Micro-Agglomerated Wine Closures
by Rémi De La Burgade, Valérie Nolleau, Teddy Godet, Nicolas Galy, Dimitri Tixador, Christophe Loisel, Nicolas Sommerer and Aurélie Roland
Molecules 2023, 28(13), 5094; https://doi.org/10.3390/molecules28135094 - 29 Jun 2023
Viewed by 794
Abstract
Flavour scalping in wine is a well-known phenomenon that is defined as the sorption of flavour compounds on wine closures. While the impact of closure type was the object of several studies, no research has addressed the impact of wine closure permeability on [...] Read more.
Flavour scalping in wine is a well-known phenomenon that is defined as the sorption of flavour compounds on wine closures. While the impact of closure type was the object of several studies, no research has addressed the impact of wine closure permeability on flavour scalping. For that purpose, the adsorption of volatile sulphur compounds (VSCs) on four micro-agglomerated wine cork closures was investigated by soaking them in model and Shiraz wines for 7 days. From a kinetic point of view, most of the VSCs were quickly scalped after 1 h of soaking, and this effect increased after 6 h until reaching a plateau. Most importantly, no significant impact of the closure on the kinetics and adsorption rates of the VSCs was found. As to the quantitative aspects, VSC sorption on closures accounted for 1% to 5% of the initial VSCs present in the wines only, meaning that the impact was negligible under oenological conditions. Full article
(This article belongs to the Special Issue Analysis and Application of Active Compounds in Food)
►▼ Show Figures

Figure 1

Review

Jump to: Research

25 pages, 1842 KiB  
Review
Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review
by Adeline Karolkowski, Christine Belloir, Loïc Briand and Christian Salles
Molecules 2023, 28(8), 3298; https://doi.org/10.3390/molecules28083298 - 07 Apr 2023
Cited by 5 | Viewed by 2667
Abstract
Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions of pulses. Several hypotheses have assumed that non-volatile compounds, including saponins, phenolic compounds, and alkaloids, are responsible for pulse bitterness [...] Read more.
Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions of pulses. Several hypotheses have assumed that non-volatile compounds, including saponins, phenolic compounds, and alkaloids, are responsible for pulse bitterness and astringency. This review aims to provide an overview highlighting the non-volatile compounds identified in pulses and their bitter and/or astringent characteristics to suggest their potential involvement in pulse off-flavours. Sensorial analyses are mainly used to describe the bitterness and astringency of molecules. However, in vitro cellular assays have shown the activation of bitter taste receptors by many phenolic compounds, suggesting their potential involvement in pulse bitterness. A better knowledge of the non-volatile compounds involved in the off-flavours should enable the creation of efficient strategies to limit their impact on overall perception and increase consumer acceptability. Full article
(This article belongs to the Special Issue Analysis and Application of Active Compounds in Food)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-2
Back to TopTop