Special Issue "Flavour Volatiles of Foods"
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: closed (15 September 2016).
Interests: sensory analysis of foods; food quality; food safety; evaluation of volatile compounds of fruits; vegetables and derived products; functionality of fruits and vegetables as affected by different agricultural practices and processing; dehydration of fruits; vegetables; aromatic herbs
Special Issues, Collections and Topics in MDPI journals
Special Issue in Foods: Flavor and Aroma Analysis as a Tool for Quality Control of Foods
Special Issue in Agronomy: Connecting the Extremes -from Farm to Fork- to Achieve a Sustainable Food Production and a Circular Economy
Special Issue in Foods: Impact of Processing Conditions on the Biological Activity and Quality of Foods
Special Issue in Beverages: Plant-Based Beverages: Consumer Perception, Motivation and Demand in a Fast-Rising Market
All researchers working on flavor volatiles of foods know how difficult this topic is; these compounds are so fragile and delicate that will change their isomerization, or will even degrade to new compounds, as soon as no optimal conditions are used for their evaluation. Therefore, extremely controlled and sophisticated methods need to be used to properly determine the real and true profiles of flavor volatile compounds. These methods include: (i) extraction of the volatile compounds from the food matrix; (ii) separation of each individual compound; (iii) identification; and, finally, (iv) quantification. There are several analytical methods for each one of these steps:
- The extraction can be done using hydro-distillation (Deryng or Clevenger apparatus), simultaneous steam-distillation extraction (SDE, Likens-Nickerson), solid phase micro-extraction (SPME), or using different solvents.
- For the separation, there is a universal method, gas chromatography (GC).
- For the next step, identification, the best option is to couple the GC to a mass spectrometry detector (GC-MS). Very new and potent databases are available and help the researcher to properly identify the volatile compounds.
- Finally, for the quantification of these compounds other detectors should be couple to GC, such as FID (flame ionization) or others.
The complexity of the analytical methods behind these compounds is an indicative fact of how important they are for the quality of foods. For instance, when we have a bad cold, our sense of smell does not work properly. Then, we cannot distinguish the flavor volatiles and we are not able to enjoy our food. We only know whether it is sweet, bitter, etc., but we do not really know what we are eating. Therefore, flavor volatiles of foods are essential to recognize and fully enjoy our daily food. This is why this Special Issue of the new journal Foods is so special. We are all looking forward to your contribution.
Prof. Dr. Ángel A. Carbonell-Barrachina
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. Foods 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 2200 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.
- Odor active compounds
- Odor, aroma and flavor
- Chemical families (aldehydes, alcohols, esters, ketones, etc.)
- Gas chromatography