Investigation of the Flavour Profiles of Plant-Based Foods
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 June 2025 | Viewed by 669
Special Issue Editors
Interests: flavour research; food chemistry; analysis of flavour-active compounds; characterisation of key-odourants; gas chromatography–olfactometry; gas-chromatography–mass spectrometry; sensomics
Interests: reactive oxygen species; oxidative stress biomarkers; free radicals; lipid peroxidation; antioxidants
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Through the shift towards more sustainable and environmentally friendly nutrition, many new plant-based foods are emerging on our plates. However, the flavour properties of this novel food category, which is often linked with off-flavours, has not yet been thoroughly investigated. Therefore, the understanding of the flavour properties of these novel food products at a molecular level is essential for their improvement. For this reason, this Special Issue focuses on the characterization of flavour-active compounds that are responsible for the odour and taste of plant-based foods and novel plant-based-food raw materials by methodologies that combine both instrumental analysis and human sensory perception, using analytical techniques such as gas chromatography–mass spectrometry, gas chromatography–olfactometry, taste-activity-guided fractionation in combination with HPLC-MS/MS analysis and other state-of-the-art instrumental techniques, as well as sensory evaluation.
Prof. Dr. Irene Chetschik
Dr. Natalia Kurhaluk
Guest Editors
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Keywords
- flavour research
- flavour
- aroma
- taste
- plant-based food
- off-flavours
- sensomics
- molecular flavour composition
- key odorants
- taste-active compounds
- gas chromatography–olfactometry
- gas chromatography–mass spectrometry
- high-performance liquid chromatography–mass spectrometry
- sensory evaluation
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