Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (30 December 2020) | Viewed by 26526

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Special Issue Editors

Analytical Chemistry Department (IVAGRO), Faculty of Sciences, University of Cadiz, 11510 Puerto Real, Spain
Interests: enological products; chromatography techniques; polyphenols; volatile compounds; chromatography; food analysis; food quality; sensory analysis; extraction; food composition; food science and technology
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Special Issue Information

Dear Colleagues,

Both aroma and taste are important quality criteria for food products, and they have a great influence on our consumption behaviour. Therefore, the accurate quantification, and the study of the level of the compounds related to flavor in the food industry is a growing need nowadays. In recent years, a significant increase in the number of research related to the identification of the characteristic odor- and taste-active compounds of particular foods has been observed, thanks to the development of highly-sensitive and selective analytical methods. In spite of this, as the concentration of the compounds responsible for food odor and taste is usually low, previous highly efficient preconcentration approaches are still necessary for their determination by instrumental techniques , such as gas or liquid chromatography, and/or sensory approaches by selected tasters.
This Special Issue will be focused on the recent analytical developments for the identification of all of the compounds responsible for odor and taste in foods, including methodologies for isolating volatile compounds from complex food matrices, analytical determination of specific and characteristic odor and taste compounds, possible relationships between flavor compounds and industrial processing conditions, and sensory characterization using olfactometric techniques. Any other innovative analytical approach with these purposes will be also welcome.

Prof. Remedios Castro-Mejías
Prof. Dr. Enrique Durán-Guerrero
Guest Editors

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Keywords

  • Analytical techniques and odor and taste compounds
  • Sensory analysis
  • Flavor compounds and authentication
  • Processing and flavor compounds

Published Papers (10 papers)

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Editorial

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3 pages, 194 KiB  
Editorial
Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods
by Enrique Durán-Guerrero and Remedios Castro Mejías
Foods 2021, 10(7), 1628; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071628 - 14 Jul 2021
Viewed by 1728
Abstract
Both aroma and taste are crucial quality criteria for food products, having a great influence on our consumption behaviour [...] Full article

Research

Jump to: Editorial

22 pages, 1414 KiB  
Article
Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines
by Ana M. Roldán, Fini Sánchez-García, Luis Pérez-Rodríguez and Víctor M. Palacios
Foods 2021, 10(2), 453; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020453 - 19 Feb 2021
Cited by 12 | Viewed by 2616
Abstract
The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and of β-glycosidase enzymes) were implemented [...] Read more.
The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial analysis were determined. The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed. However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odour activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character. Full article
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16 pages, 1342 KiB  
Article
Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use
by Manuel J. Valcárcel-Muñoz, María Guerrero-Chanivet, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero and Dominico A. Guillén-Sánchez
Foods 2021, 10(2), 288; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020288 - 31 Jan 2021
Cited by 24 | Viewed by 2816
Abstract
Brandy de Jerez is a European Geographical Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks®. Wood compounds have a substantial influence in the quality of [...] Read more.
Brandy de Jerez is a European Geographical Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks®. Wood compounds have a substantial influence in the quality of the brandies that are aged in the barrels. In the cellar, the barrels that have been used for many years to keep Sherry wine or other wine spirits are often used for this purpose. When wooden barrels are used for the first time, they release a large amount of compounds into the liquid contained in them. Such amount decreases over time but casks life cycle has remained unexplored until now. The present work has the aim to study the brandies obtained from the same wine spirit after two years ageing in three differently oak casks: namely new, 7 years of use (4 years containing Oloroso wine and 3 years containing wine spirits) and 32 years of use (8 years containing Oloroso wine and 24 years containing wine spirits). According to the results from our experiments, even after 32 years of use, the wood barrels still contribute to modify the organoleptic characteristics of brandy. Moreover, the brandies aged in used barrels were judged more balanced than those aged in new barrels. Full article
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16 pages, 1206 KiB  
Article
Analysis of Intact Glycosidic Aroma Precursors in Grapes by High-Performance Liquid Chromatography with a Diode Array Detector
by Cristina Cebrián-Tarancón, José Oliva, Miguel Ángel Cámara, Gonzalo L. Alonso and M. Rosario Salinas
Foods 2021, 10(1), 191; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10010191 - 19 Jan 2021
Cited by 5 | Viewed by 2874
Abstract
Nowadays, the techniques for the analysis of glycosidic precursors in grapes involve changes in the glycoside structure or it is necessary the use of very expensive analytical techniques. In this study, we describe for the first time an approach to analyse intact glycosidic [...] Read more.
Nowadays, the techniques for the analysis of glycosidic precursors in grapes involve changes in the glycoside structure or it is necessary the use of very expensive analytical techniques. In this study, we describe for the first time an approach to analyse intact glycosidic aroma precursors in grapes by high-performance liquid chromatography with a diode array detector (HPLC-DAD), a simple and cheap analytical technique that could be used in wineries. Briefly, the skin of Muscat of Alexandria grapes was extracted using a microwave and purified using solid-phase extraction combining Oasis MCX and LiChrolut EN cartridges. In total, 20 compounds were selected by HPLC-DAD at 195 nm and taking as a reference the spectrum of phenyl β-D-glucopyranoside, whose DAD spectrum showed a first shoulder from 190 to 230 nm and a second around 200–360 nm. After that, these glycosidic compounds were identified by High-performance liquid chromatography–quadrupole time-of-flight mass spectrometry (HPLC-qTOF-MS). Disaccharides hexose pentose were the most abundant group observed with respect to the sugars and monoterpendiols the main aglycones found. Full article
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17 pages, 1448 KiB  
Article
HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography
by Mónica Schwarz, Fabian Weber, Enrique Durán-Guerrero, Remedios Castro, María del Carmen Rodríguez-Dodero, Maria Valme García-Moreno, Peter Winterhalter and Dominico Guillén-Sánchez
Foods 2021, 10(1), 131; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10010131 - 09 Jan 2021
Cited by 12 | Viewed by 2538
Abstract
In the present work, the polyphenolic profile of a complex matrix such as Amontillado sherry has been processed by means of high-speed counter-current chromatography (HSCCC) and characterized by HPLC-DAD-MS. An Amberlite XAD-7 column was used to obtain the wine extract, and three different [...] Read more.
In the present work, the polyphenolic profile of a complex matrix such as Amontillado sherry has been processed by means of high-speed counter-current chromatography (HSCCC) and characterized by HPLC-DAD-MS. An Amberlite XAD-7 column was used to obtain the wine extract, and three different biphasic solvent systems were applied for HSCCC separation: MTBE (methyl tert-butyl ether)/n-butanol/acetonitrile/water (1.1/3/1.1/5+0.1% trifluoroacetic acid), MTBE/n-butanol/acetonitrile/water (2/2/1/5), and hexane/ethyl acetate/ethanol/water (1/5/1/5). As a result, 42 phenolic compounds and furanic derivatives have been identified by means of HPLC-DAD-MS, with 11 of them being identified for the first time in Sherry wines: 3-feruloylquinic acid, isovanillin, ethyl vanillate, furoic acid, dihydro-p-coumaric acid, 6-O-feruloylglucose, ethyl gallate, hydroxytyrosol, methyl protocatechuate, homoveratric acid and veratraldehyde. In addition, the antioxidant capacity (ABTS) of the obtained fractions was determined, revealing higher values in those fractions in which compounds such as gallic acid, protocatechuic acid, protocatechualdehyde, trans-caftaric acid, syringic acid, isovanillin or tyrosol, among others, were present. This is the first time that HSCCC has been used to characterize the phenolic composition of Sherry wines. Full article
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20 pages, 1986 KiB  
Article
Optimization of a Novel Method Based on Ultrasound-Assisted Extraction for the Quantification of Anthocyanins and Total Phenolic Compounds in Blueberry Samples (Vaccinium corymbosum L.)
by María José Aliaño-González, José Antonio Jarillo, Ceferino Carrera, Marta Ferreiro-González, José Ángel Álvarez, Miguel Palma, Jesús Ayuso, Gerardo F. Barbero and Estrella Espada-Bellido
Foods 2020, 9(12), 1763; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9121763 - 28 Nov 2020
Cited by 26 | Viewed by 3181
Abstract
In recent years, consumers’ preference for fruits such as blueberry has increased noticeably. This fact is probably related to their bioactive components such as anthocyanins, phenolic compounds, vitamins, minerals, and tannins that have been found in blueberries by the latest research studies. Both [...] Read more.
In recent years, consumers’ preference for fruits such as blueberry has increased noticeably. This fact is probably related to their bioactive components such as anthocyanins, phenolic compounds, vitamins, minerals, and tannins that have been found in blueberries by the latest research studies. Both total anthocyanins (TA) and total phenolic compounds (TPC) are known for their multiple beneficial effects on our health, due to their anti-inflammatory, anti-oxidant, and anti-cancer properties. This is the reason why the development of new methodologies for the quality control analysis of raw materials or derived products from blueberry has a great relevance. Two ultrasound-assisted extraction methods (UAE) have been optimized for the quantification of TA and TPC in blueberry samples. The six variables to be optimized were: solvent composition, temperature, amplitude, cycle, extraction solvent pH, and sample/solvent ratio using response surface methodology. The optimized methods have proven to be suitable for the extraction of the TPC and TA with good precision (repeatability and intermediate precision) (coefficient of variation (CV) < 5%) and potentially for application in commercial samples. This fact, together with the multiple advantages of UAE, makes these methods a good alternative to be used in quality control analysis by both industries and laboratories. Full article
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12 pages, 2028 KiB  
Article
Volatile Profiling of Strawberry Fruits Cultivated in a Soilless System to Investigate Cultivar-Dependent Chemical Descriptors
by Raúl González-Domínguez, Ana Sayago, Ikram Akhatou and Ángeles Fernández-Recamales
Foods 2020, 9(6), 768; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9060768 - 11 Jun 2020
Cited by 14 | Viewed by 2433
Abstract
Volatile compounds are essential for food organoleptic characteristics and of great utility for the food industry as potential markers for authenticity purposes (e.g., variety, geographical origin, adulteration). The aim of this study was to determine the characteristic volatile compounds of strawberry samples grown [...] Read more.
Volatile compounds are essential for food organoleptic characteristics and of great utility for the food industry as potential markers for authenticity purposes (e.g., variety, geographical origin, adulteration). The aim of this study was to determine the characteristic volatile compounds of strawberry samples grown in a soilless system by using headspace solid phase micro-extraction coupled with gas chromatography and to investigate the influence of cultivar (Festival, Candonga, Camarosa) on this volatile profile. We observed that Festival and, to a lesser extent, Candonga varieties were characterized by the richest aroma-related profiles, including higher levels of esters, furanones and terpenes. In particular, methyl butyrate, hexyl hexanoate, linalool, geraniol and furaneol were the most abundant aromatic compounds detected in the three varieties of strawberries. Complementarily, the application of pattern recognition chemometric approaches, including principal component analysis and linear discriminant analysis, demonstrated that concentrations of specific volatiles can be employed as chemical descriptors to discriminate between strawberry cultivars. Accordingly, geraniol and hexyl hexanoate were found to be the most significant volatiles for the discrimination of strawberry varieties. Full article
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12 pages, 727 KiB  
Article
Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction
by José E. Ruvalcaba, Enrique Durán-Guerrero, Carmelo G. Barroso and Remedios Castro
Foods 2020, 9(3), 255; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9030255 - 27 Feb 2020
Cited by 12 | Viewed by 2683
Abstract
A headspace sorptive extraction method coupled with gas chromatography–mass spectrometry (HSSE–GC–MS) was developed for the determination of 37 volatile compounds in beer. After optimization of the extraction conditions, the best conditions for the analysis were stirring at 1000 rpm for 180 min, using [...] Read more.
A headspace sorptive extraction method coupled with gas chromatography–mass spectrometry (HSSE–GC–MS) was developed for the determination of 37 volatile compounds in beer. After optimization of the extraction conditions, the best conditions for the analysis were stirring at 1000 rpm for 180 min, using an 8-mL sample with 25% NaCl. The analytical method provided excellent linearity values (R2 > 0.99) for the calibration of all the compounds studied, with the detection and quantification limits obtained being low enough for the determination of the compounds in the beers studied. When studying the repeatability of the method, it proved to be quite accurate, since RSD% values lower than 20% were obtained for all the compounds. On the other hand, the recovery study was successfully concluded, resulting in acceptable values for most of the compounds (80–120%). The optimised method was successfully applied to real beer samples of different types (ale, lager, stout and wheat). Finally, an analytical comparison of the optimised HSSE method, with a previously developed and validated stir bar sorptive extraction (SBSE) method was performed, obtaining similar concentration values by both methods for most compounds. Full article
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9 pages, 476 KiB  
Article
Rapid PCR Method for the Selection of 1,3-Pentadiene Non-Producing Debaryomyces hansenii Yeast Strains
by Eva-María Rivas, Petra Wrent and María-Isabel de Silóniz
Foods 2020, 9(2), 162; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9020162 - 07 Feb 2020
Cited by 2 | Viewed by 2137
Abstract
To prevent microbial growth and its consequences, preservatives such as sorbic acid or its salts, commonly known as sorbates, are added to foods. However, some moulds and yeasts are capable of decarboxylating sorbates and producing 1,3-pentadiene. This is a volatile compound with an [...] Read more.
To prevent microbial growth and its consequences, preservatives such as sorbic acid or its salts, commonly known as sorbates, are added to foods. However, some moulds and yeasts are capable of decarboxylating sorbates and producing 1,3-pentadiene. This is a volatile compound with an unpleasant “petroleum-like “odour, which causes consumer rejection of the contaminated products. In this work, we studied the production of 1,3-pentadiene in 91 strains of the yeast Debaryomyces hansenii, and we found that nearly 96% were able to produce this compound. The sequence of the FDC1Dh gene was analysed showing differences between 1,3-pentadiene producer (P) and non-producer (NP) strains. A specific PCR assay with degenerated primers based on the gene sequence was developed to discern NP and P strains. It was tested on D. hansenii strains and on some physiologically related species frequently isolated from foods, such as D. fabrii, D. subglobosus and Meyerozyma guillermondii. This method could be applied for the selection of NP D. hansenii strains, useful in biotechnological food production and as a biocontrol agent. Full article
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9 pages, 1003 KiB  
Article
Fatty Acid Profiling for the Authentication of Iberian Hams According to the Feeding Regime
by Raúl González-Domínguez, Ana Sayago and Ángeles Fernández-Recamales
Foods 2020, 9(2), 149; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9020149 - 03 Feb 2020
Cited by 13 | Viewed by 2807
Abstract
The quality and sensory characteristics of Iberian ham are closely related to the pig feeding regime. These are mainly due to the inclusion or not of acorns into the diet, which significantly increases the content of monounsaturated fatty acids in this food product. [...] Read more.
The quality and sensory characteristics of Iberian ham are closely related to the pig feeding regime. These are mainly due to the inclusion or not of acorns into the diet, which significantly increases the content of monounsaturated fatty acids in this food product. In this work, the fatty acid profile from subcutaneous fat samples was evaluated and modeled with various chemometric approaches as a potential tool for authentication of Iberian ham from three categories according to the rearing system: “Jamón de Bellota”, “Jamón de Cebo de Campo”, and “Jamón de Cebo”. The application of artificial neural networks provided satisfactory classification and prediction rates, with oleic acid being the most important variable driving this differentiation. Full article
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