Reprint
Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food
Edited by
April 2021
362 pages
- ISBN978-3-03943-412-1 (Hardback)
- ISBN978-3-03943-413-8 (PDF)
This book is a reprint of the Special Issue Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food that was published in
Chemistry & Materials Science
Medicine & Pharmacology
Summary
Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odor and aroma. Indeed, olfaction is one of the main aspects influencing the appreciation or dislike of particular food items. Volatile compounds are perceived through the smell sensory organs of the nasal cavity, and evoke numerous associations and emotions, even before the food is tasted. Such a reaction occurs because the information from these receptors is directed to the hippocampus and amygdala, and the key regions of the brain involved in learning and memory. In addition to identifying the odor active compounds, the analysis of the volatile compounds in food is also applicable for detecting the ripening, senescence, and decay in fruit and vegetables, as well as monitoring and controlling the changes during food processing and storage (i.e., preservation, fermentation, cooking, and packaging). I warmly invite colleagues to submit their original research or review articles covering all aspects of volatile compounds research in the food sector (excluding pesticides), and/or the analytical methods used to identify, measure, and monitor these molecules.
Format
- Hardback
License
© 2022 by the authors; CC BY-NC-ND license
Keywords
wine; ethanol; intra-oral SPME; oral aroma release; aroma persistence; super-high-density orchard; aroma; color; flavor; response surface methodology; jujube fruits; volatile components; headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS); cold storage; principal component analysis (PCA); flavouring treatment; SPME/GC-MS; triangle test; sensory profile; apple acceptability; external information; HS-SPME-MS-enose; coffee; prediction of in-cup sensory quality; chemometrics; lactating ruminants; milk; cheese; volatile compound; lipolysis; proteolysis; fatty acids; UFAO-derived compounds; air- and sun-drying; raisins; GC/MS; fermented beverages; volatile compounds; analytical method; liquid-liquid microextraction; GC-MS; ‘Fuji’; watercore; sweetness; flavor; texture; flesh browning disorder; apple; mascarpone cheese; dairy product; VOCs; PTR-ToF-MS; HS-SPME GC-MS; aroma; ketones; alcohols; Tiramisù; milk cream; virgin olive oil; volatile compounds; sensory assessment; storage; SPME-GC; oxidation; oxidative stability; mesh cell-FTIR; dark chocolate; key odorant; key aroma; gas chromatography-olfactometry (GC-O); comparative detection frequency analysis (cDFA); nasal impact frequency (NIF); correspondence analysis (CA); hierarchical cluster analysis (HCA); heatmap; gas chromatography-mass spectrometry; fermentation; honey; black currant; extra virgin olive oil; sensory analysis; phenolic compounds; virgin olive oil off-flavours; panel test; volatile compounds; SPME-GC/MS; post-harvest; withering; on-vine; fruttaio; wine aroma; Corvina; proteolysis; microelement; dairy cow; caciocavallo cheese; casein; volatile compound; whole grain; refined grain; GC/O; Maillard reaction; maize; aroma; flavor; goats’ milk yogurt; Saanen goat; olive leaves; unsaturated fatty acid; volatile compound; free fatty acid; aldehyde; extra virgin olive oil; odor quality; processing grades; quantitation; VOCs proportion; fining; filtration; icewine; volatile compounds; aroma series; sensory analysis; Malus domestica; flavor; sensory analysis; HS-SPME-GC-MS; odour; aroma profiling; flavour; food processing; Maillard reaction; oxidation; fermentation; food decay; solid-phase micro-extraction; gas chromatography; spectrometry; gas sensors; fingerprinting; volatilome