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Yummy Chemistry: Volatile Compounds in Food Products
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Yummy Chemistry: Volatile Compounds in Food Products

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

Deadline for manuscript submissions: 31 August 2024 | Viewed by 3002

Special Issue Editors

Dr. Chunsheng Li

E-Mail Website
Guest Editor
South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
Interests: flavour responsible compounds; bioactive peptides; fermented foods
Prof. Dr. Shengjun Chen

E-Mail Website
Guest Editor
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
Interests: flavour responsible compounds; bioactive peptides; aquatic products
Dr. Pei Gao

E-Mail Website
Guest Editor
School of Food Science and Technology, Jiangnan University, Wuxi, China
Interests: flavor; fermentation; aquatic products

Special Issue Information

Dear Colleagues,

Volatile compounds are a major kind of flavour substances in food products. The development of molecular sensory techniques contributes to the comprehensive understanding of volatile compounds in food products. This Special Issue aims to gain more insights into the recent achievements in the detection of volatile compounds and the improvement of volatile flavour compounds using the novel processing technologies, followed by the evaluation methods of formation/improvement mechanisms of volatile flavour compounds. Relevant topics include (but are not limited to) the following: (1) novel technologies for the pretreatment and detection of volatile compounds, such as HS/GC-IMS, SPME/GC-MS, SAFE/GC-O-MS, and E-nose; (2) changes of volatile compounds during various food processing and identification of core volatile flavour compounds by various analytical methods such as OAV and AEDA; (3) improvement of volatile flavour compounds by novel food processing technologies; and (4) formation/improvement mechanisms of volatile flavour compounds from the metabolism of precursor compounds by enzymes/microorganisms evaluated by their metabolic network pathways and correlation network maps.

Dr. Chunsheng Li
Prof. Dr. Shengjun Chen
Dr. Pei Gao
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

  • volatile compound
  • flavour
  • novel processing technology
  • formation mechanism
  • improvement mechanism
  • GC-IMS
  • GC-MS
  • GC-O-MS
  • metabolic network pathway
  • correlation network map

Published Papers (3 papers)

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Research

20 pages, 5072 KiB  
Article
Effects of Sous-Vide on Quality, Structure and Flavor Characteristics of Tilapia Fillets
by Luqian Yang, Zhaoyong Li, Tianxiang Xie, Jun Feng, Xinxing Xu, Yuanhui Zhao and Xin Gao
Molecules 2023, 28(24), 8075; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28248075 - 13 Dec 2023
Viewed by 727
Abstract
To investigate the effects of traditional high-temperature cooking and sous-vide cooking on the quality of tilapia fillets, muscle microstructure, texture, lipid oxidation, protein structure, and volatile compounds were analyzed. In comparison with samples subjected to traditional high-temperature cooking, sous-vide-treated samples exhibited less [...] Read more.
To investigate the effects of traditional high-temperature cooking and sous-vide cooking on the quality of tilapia fillets, muscle microstructure, texture, lipid oxidation, protein structure, and volatile compounds were analyzed. In comparison with samples subjected to traditional high-temperature cooking, sous-vide-treated samples exhibited less protein denaturation, a secondary structure dominated by α-helices, a stable and compact structure, a significantly higher moisture content, and fewer gaps in muscle fibers. The hardness of the sous-vide-treated samples was higher than that of control samples, and the extent of lipid oxidation was significantly reduced. The sous-vide cooking technique resulted in notable changes in the composition and relative content of volatile compounds, notably leading to an increase in the presence of 1-octen-3-ol, α-pinene, and dimethyl sulfide, and a decrease in the levels of hexanal, D-limonene, and methanethiol. Sous-vide treatment significantly enhanced the structural stability, hardness, and springiness of muscle fibers in tilapia fillets and reduced nutrient loss, enriched flavor, and mitigated effects on taste and fishy odor. Full article
(This article belongs to the Special Issue Yummy Chemistry: Volatile Compounds in Food Products)
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16 pages, 8586 KiB  
Article
Flavor Quality Analysis of Ten Actinidia arguta Fruits Based on High-Performance Liquid Chromatography and Headspace Gas Chromatography–Ion Mobility Spectrometry
by Jinli Wen, Yue Wang, Yanli He, Nan Shu, Weiyu Cao, Yining Sun, Pengqiang Yuan, Bowei Sun, Yiping Yan, Hongyan Qin, Shutian Fan and Wenpeng Lu
Molecules 2023, 28(22), 7559; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28227559 - 13 Nov 2023
Cited by 1 | Viewed by 771
Abstract
Actinidia arguta is a fruit crop with high nutritional and economic value. However, its flavor quality depends on various factors, such as variety, environment, and post-harvest handling. We analyzed the composition of total soluble sugars, titratable acids, organic acids, and flavor substances in [...] Read more.
Actinidia arguta is a fruit crop with high nutritional and economic value. However, its flavor quality depends on various factors, such as variety, environment, and post-harvest handling. We analyzed the composition of total soluble sugars, titratable acids, organic acids, and flavor substances in the fruits of ten A. arguta varieties. The total soluble sugar content ranged from 4.22 g/L to 12.99 g/L, the titratable acid content ranged from 52.55 g/L to 89.9 g/L, and the sugar–acid ratio ranged from 5.39 to 14.17 at the soft ripe stage. High-performance liquid chromatography (HPLC) showed that citric, quinic, and malic acids were the main organic acids in the A. arguta fruits. Headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) detected 81 volatile compounds in 10 A. arguta varieties, including 24 esters, 17 alcohols, 23 aldehydes, 7 ketones, 5 terpenes, 2 acids, 1 Pyrazine, 1 furan, and 1 benzene. Esters and aldehydes had the highest relative content of total volatile compounds. An orthogonal partial least squares discriminant analysis (OPLS-DA) based on the odor activity value (OAV) revealed that myrcene, benzaldehyde, methyl isobutyrate, α-phellandrene, 3-methyl butanal, valeraldehyde, ethyl butyrate, acetoin, (E)-2-octenal, hexyl propanoate, terpinolene, 1-penten-3-one, and methyl butyrate were the main contributors to the differences in the aroma profiles of the fruits of different A. arguta varieties. Ten A. arguta varieties have different flavors. This study can clarify the differences between varieties and provide a reference for the evaluation of A. arguta fruit flavor, variety improvement and new variety selection. Full article
(This article belongs to the Special Issue Yummy Chemistry: Volatile Compounds in Food Products)
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16 pages, 4050 KiB  
Article
Exploring the Profile Contributions in Meyerozyma guilliermondii YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose
by Yiling Xiong, Ju Guan, Baozhu Wu, Tianyang Wang, Yuwen Yi, Wanting Tang, Kaixian Zhu, Jing Deng and Huachang Wu
Molecules 2023, 28(19), 6979; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28196979 - 08 Oct 2023
Viewed by 945
Abstract
Using Meyerozyma guilliermondii YB4, which was isolated and screened from southern Sichuan pickles in the laboratory, as the experimental group, we investigated the changes in growth, total ester content, and volatile flavor substances of M. guilliermondii YB4 under different NaCl concentrations. The growth [...] Read more.
Using Meyerozyma guilliermondii YB4, which was isolated and screened from southern Sichuan pickles in the laboratory, as the experimental group, we investigated the changes in growth, total ester content, and volatile flavor substances of M. guilliermondii YB4 under different NaCl concentrations. The growth of M. guilliermondii YB4 was found to be inhibited by NaCl, and the degree of inhibition increased at higher NaCl concentrations. Additionally, the total ester content of the control group (CK) was significantly lower compared to the other groups (p < 0.05). The application of NaCl also resulted in distinct changes in the volatile profile of YB4, as evidenced by E-nose results. Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to analyze the volatile compounds. A total of 148 and 86 volatiles were detected and identified using GC-MS and GC-IMS, respectively. Differential volatiles among the various NaCl concentrations in YB4 were determined by a variable importance in projection (VIP) analysis in partial least squares-discriminant analysis (PLS-DA). These differentially expressed volatiles were further confirmed by their relative odor activity value (ROAV) and odor description. Ten key contributing volatiles were identified, including ethanol, 1-pentanol, nonanal, octanal, isoamyl acetate, palmitic acid ethyl ester, acrolein, ethyl isobutanoate, prop-1-ene-3,3’-thiobis, and 2-acetylpyrazine. This study provides insights into the specificities and contributions of volatiles in YB4 under different NaCl concentrations. These findings offer valuable information for the development of aroma-producing yeast agents and the subsequent enhancement in the flavor of southern Sichuan pickles. Full article
(This article belongs to the Special Issue Yummy Chemistry: Volatile Compounds in Food Products)
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