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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


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Guest Editor
Institute of Food and Beverage Innovation, ZHAW Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland
Interests: flavour research; food chemistry; analysis of flavour-active compounds; characterisation of key-odourants; gas chromatography–olfactometry; gas-chromatography–mass spectrometry; sensomics

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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Published Papers (1 paper)

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Research

14 pages, 481 KiB  
Article
Characterization of the Key Odorants of Mastic Gum (Pistacia lentiscus var. Chia) from Two Different Countries
by Ozlem Kilic-Buyukkurt, Gamze Guclu, Hasim Kelebek and Serkan Selli
Appl. Sci. 2025, 15(10), 5329; https://doi.org/10.3390/app15105329 - 10 May 2025
Viewed by 253
Abstract
Mastic gum, a plant-based resin from mastic trees, has become very popular in recent years and has been used in various food products due to its strong and positive aroma properties. In the present study, key odorant compounds of the mastic gum (MG) [...] Read more.
Mastic gum, a plant-based resin from mastic trees, has become very popular in recent years and has been used in various food products due to its strong and positive aroma properties. In the present study, key odorant compounds of the mastic gum (MG) samples obtained from mastic gum trees (Pistacia lentiscus var. Chia) from two different countries, Türkiye (MGT) and Greece (MGG), were investigated and compared. The aroma-active compounds (AACs) were determined by aroma extract dilution analysis (AEDA) and by using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The two mastic gum samples exhibited similar aroma profiles but significant differences were observed in their concentrations. Among the aroma groups identified in both samples, monoterpenes were the most abundant group with α-pinene as the main compound followed by β-myrcene and β-pinene. On the other hand, the most dominant AAC in both samples was determined to be α-pinene (resinous, forest-like odor), followed by β-pinene (resinous, terpene-like odor), β-myrcene (pine-like, greenish odor), and linalool (floral, fruity odor), all of which had high flavor dilution (FD) values. The findings of the AEDA and sensory analysis revealed that the MGT sample contained more floral and fruity odors while the MGG sample had more resinous and pine-woody odors. Full article
(This article belongs to the Special Issue Investigation of the Flavour Profiles of Plant-Based Foods)
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