Special Issue "Volatile Composition of Drinks"

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (31 March 2018).

Special Issue Editor

Dr. Laura Vázquez-Araújo
E-Mail Website
Guest Editor
Research Coordinator - Sensory Analysis, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
Interests: sensory analysis; volatile compounds; beer
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Volatile compounds present in drinks are important contributors to the flavor profile of the products, and therefore responsible of the acceptance or rejection of this foods by consumers. The present Special Issue pretends to comprise several studies to increase knowledge about 1) different methodologies to determine volatiles in beverages, 2) the contribution of the volatile compounds to the aroma/flavor of the drinks, 3) the presence of key compounds that might drive consumers’ behavior, that can be used as shelf-life indicators, etc.

Dr. Laura Vázquez-Araújo
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 papers will be 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. Beverages is an international peer-reviewed open access quarterly 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 1400 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

  • Aroma
  • odorant chemicals
  • GC
  • key-odorant
  • sensory
  • odor threshold

Published Papers (1 paper)

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Research

Article
Volatile Compound Profiles in Mezcal Spirits as Influenced by Agave Species and Production Processes
Beverages 2018, 4(1), 9; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4010009 - 27 Jan 2018
Cited by 3 | Viewed by 2597
Abstract
Mezcal is a traditional Mexican spirit produced by distilling fermented Agave. The effects of Agave species, origin, and season on the volatile compound profile were studied in mezcal from Oaxaca, Mexico. Liquid-liquid extraction was used to isolate volatile compounds from mezcals made [...] Read more.
Mezcal is a traditional Mexican spirit produced by distilling fermented Agave. The effects of Agave species, origin, and season on the volatile compound profile were studied in mezcal from Oaxaca, Mexico. Liquid-liquid extraction was used to isolate volatile compounds from mezcals made from Agave angustifolia Haw. and Agave potatorum Zucc. These compounds were identified using gas chromatography-mass spectrometry (GC-MS). Eighty-four volatile compounds were identified, including alcohols, esters, fatty acids, ketones, furans, and others. Using variance analysis, it was possible to observe significant differences for the 26, 24, and 10 compounds in mezcal samples that differed based on Agave species, origin, and season. 3-Ethyl-phenol was identified only in samples of mezcal from A. angustifolia, and this volatile compound could be used as an authentic marker of mezcal from A. angustifolia (p ≤ 0.01). Full article
(This article belongs to the Special Issue Volatile Composition of Drinks)
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