Special Issue "Solvent-Free Extraction Methods for the Analysis of Volatile Organic Compounds in Beverages"
A special issue of Beverages (ISSN 2306-5710).
Deadline for manuscript submissions: 30 September 2021.
Interests: Gas-chromatography; Solvent free extraction methods for the analysis of volatiles; Chemical characterization of food and natural products; Antioxidant capacity evaluation of extracts; Wine aroma compounds
Interests: food wastes; chemometrics; food quality assessment; wine classification
Special Issues and Collections in MDPI journals
The study of the volatile chemical composition of beverages has a potential role in several fields, such as food/beverage quality, food/beverage authenticity determination, the determination of toxins or dangerous compounds in food, or in the research of markers related to food/beverage production technology.
Sample preparation is a critical step of any analytical procedure since it is a source of errors and artifacts linked to the final analytical result. This step is crucial due to the complexity of the procedure when the concentrations of the target compounds are minimal. The isolation of volatile components from complex mixtures to obtain representative extracts is very difficult. Classical preparation protocols are commonly focused on increasing the detection and quantitation limits of the analytical procedure, and they usually include a preliminary clean-up followed by a pre-concentration step.
Methods of volatiles extraction from beverages display a varying degree of selectivity and effectiveness according to the target molecules and extraction conditions.
Solvent-free extraction methods are the most popular techniques, and are usually aimed to reduce wastes, artifacts, or sample loss. Solid-phase microextraction (SPME) was introduced in the early 1990s, and was the one of the first solvent-free procedures able to extract organic compounds even if present in very low amounts. At present, several additional techniques are commonly employed, and dynamic headspace extraction (DHS), stir bar sorptive extraction (SBSE), and headspace sorptive extraction (HSSE) are some examples of solvent-free extraction procedures commonly coupled with a gas chromatographic technique.
Considering the aforementioned, the aim of this Special Issue is to collect the most recent studies dealing with the compositional characterization of volatiles from beverages, with a particular emphasis on the extraction method.
Dr. Giacomo Luigi Petretto
Dr. Alberto Mannu
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 papers will be 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 quarterly 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 1400 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.
- Volatile organic compounds
- Solvent-free extraction methods