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Beverages
Special Issues
New Insights into Artisanal and Traditional Beverages
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New Insights into Artisanal and Traditional Beverages

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: 20 August 2025 | Viewed by 198

Special Issue Editors

Dr. Ogueri Nwaiwu

E-Mail Website
Guest Editor
Food Safety Group, School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
Interests: food safety; food engineering; biotechnology
Special Issues, Collections and Topics in MDPI journals
Dr. Helen Onyeaka

E-Mail Website
Guest Editor
School of Chemical Engineering, University of Birmingham, Birmingham B152 TT, UK
Interests: food microbiology; food safety; sustainability; food systems; public health; food waste management
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Many communities worldwide produce and consume traditional beverages that are distinctive and historically important to local people. While the quality of some of these beverages has improved, meaning that they can be purchased in supermarkets, many more are consumed in the locality where they are produced. Common features include a short shelf life and an artisanal method of production. The abundance of these types of beverage, which are sometimes promoted as having beneficial health effects, has the potential to help sustain food security globally if modern methods are deployed to progress them from field to cup. More importantly, quality improvement in these types of beverages, which can lead to increased consumption, could help in achieving the United Nations Sustainable Development Goals of Zero Hunger and Good Health and Well-Being.

This Special Issue will showcase recent innovative research on traditional and artisanal beverages. Advances in metagenomics, product formulation, processing methods, compound abundance, volatiles, and probiotic or other health benefits will be highlighted. The types of papers that we will accept include original research articles and review papers.

Dr. Ogueri Nwaiwu
Dr. Helen Onyeaka
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. Beverages 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 1600 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

  • chemistry, biochemistry, and biotechnology
  • microbiology and molecular biology
  • metagenomics and metabolomics
  • shelf life and health potential
  • new product development
  • sustainability and/or life cycle analysis
  • volatile and metabolite abundance
  • product and process quality improvement
  • sensory analysis
  • terroir effects or influence

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (1 paper)

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Research

19 pages, 1276 KiB  
Article
Design and Production of an Instant Coffee Product Based on Greek Coffee Oil: Study of the Effect of Storage Conditions on Product Aroma and Quality
by Efimia Dermesonlouoglou, Vassiliki Palaioxari-Kampisiouli, Dimitrios Tsimogiannis and Petros Taoukis
Beverages 2025, 11(3), 88; https://doi.org/10.3390/beverages11030088 - 9 Jun 2025
Abstract
The objective of this study was to obtain and evaluate a coffee aroma extract/oil with sensorial attributes close to the original brew of Greek coffee for use in an instant Greek coffee powder. The oil was obtained directly from commercial Greek coffee by [...] Read more.
The objective of this study was to obtain and evaluate a coffee aroma extract/oil with sensorial attributes close to the original brew of Greek coffee for use in an instant Greek coffee powder. The oil was obtained directly from commercial Greek coffee by solid-liquid extraction using hexane as a solvent and treated with a series of hexane-ethanol mixtures (0:10, 1:4, 1:9) to remove the intense roasted flavor of the crude coffee oil obtained by hexane; the de-oiled coffee was used for the recovery of water-soluble compounds, and the produced water extract was freeze-dried. The aromatic volatiles of the coffee oil samples were analyzed by using a purge-and-trap device coupled to GC-MS, as well as sensory analysis. The instant Greek coffee powder was produced by mixing the freeze-dried base (74.4%) with the extract derived after treatment of the crude oil with hexane-ethanol mixture 1:4 (18.2%) and foaming agent (7.4%). Two different materials were studied as bases: instant coffee (F3Gr-D) and ground Greek coffee (reference sample, CGr). The shelf-life stability of the produced powders was examined at three storage temperatures (25, 45, 60 °C). Instrumental analysis (purge-and-trap GC-MS) of aroma and sensory analysis (aroma, taste, staling, total sensory quality on a 1–9 hedonic scale) was conducted. Aroma loss (furfuryl alcohol, furfural, dimethyl pyrazines, ethyl methyl pyrazines) and scores for sensory attributes during storage were modeled using 1st and 0-order reaction kinetics, respectively. The storage temperature effect was expressed by the Arrhenius model (activation energy Ea). According to the results, the developed instant coffee powder presented satisfactorily the aroma characteristics of regular Greek coffee. The shelf life for the instant Greek coffee powder was estimated as 80 days (air packed) (based on 20% retention of furfuryl alcohol that was the most abundant aromatic volatile of Greek coffee aroma, ground as well as extract oil). Full article
(This article belongs to the Special Issue New Insights into Artisanal and Traditional Beverages)
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