Special Issue "Analysis Technologies for Beverages Quality and Control"

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

Deadline for manuscript submissions: 31 December 2020.

Special Issue Editor

Dr. Gianfranco Picone
Guest Editor
Department of Agricultural and Food Sciences (DISTAL), University of Bologna, 47521 Cesena, Italy
Interests: metabolomics; HR-NMR; foodomics; nutrimetabolomics; chemometrics

Special Issue Information

Dear Colleagues,

I am delighted to announce the launch of a new Special Issue on “Analysis Technologies for Beverages Quality and Control”.

In this Special Issue, a platform will be provided for publishing research on the most recent and advanced applications of technologies in the field of "Beverages Quality and Control (BQC)".

In terms of quality (BQ) and control (BC), the detection of both large compounds’ classes and indices as total soluble solid (TSS) content, and the measurement of pH and titratable acidity (TA) are key points both for authentication and for investigation of adulteration of beverages. For these purposes, different analysis platforms can be used to control and to ensure the quality of beverages. In fact, in the industry for beverages (including wine, beer, or spirits), there is an increasing focus on assessing the quality, purity, and authenticity of both raw materials and final product. This increase in focus allows the production process itself to be controlled to ensure more consistent and higher-quality products. Thus, analytical instrumentation methods are essential to ensure and to control high product quality during all the steps in the production process. Whether it is the analysis of milk content, the vitamines’ degradation in food supplementation, the quantification of sugar content, the quality control of packing materials concerning possible contaminants or the determination of distinct aromas found in natural products—they all require high-speed and high-quality analysis.

Given the above, I welcome original research papers and focused on the topics of analysis technologies and BQC, extended to innovative methods such as pulse electric field and nuclear magnetic resonance.

Dr. Gianfranco Picone
Guest Editor

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 1000 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.


  • Beverage quality control (BQC)
  • Authenticity and adulteration of beverages
  • Pulse electric field (PEF)
  • Mass spectrometry (MS)
  • High-pressure processing
  • Sensory analysis
  • Time domain NMR,
  • HF nuclear magnetic resonance

Published Papers (1 paper)

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Open AccessArticle
Monitoring Cider Aroma Development throughout the Fermentation Process by Headspace Solid Phase Microextraction (HS-SPME) Gas Chromatography–Mass Spectrometry (GC-MS) Analysis
Beverages 2020, 6(2), 40; https://doi.org/10.3390/beverages6020040 - 16 Jun 2020
Cited by 1
Volatile organic compounds (VOCs) play a crucial role in cider quality. Many variables involved in the fermentation process contribute to cider fragrance, but their relative impact on the finished odor remains ambiguous, because there is little consensus on the most efficient method for [...] Read more.
Volatile organic compounds (VOCs) play a crucial role in cider quality. Many variables involved in the fermentation process contribute to cider fragrance, but their relative impact on the finished odor remains ambiguous, because there is little consensus on the most efficient method for cider volatile analysis. Herein, we have optimized and applied a headspace solid phase microextraction gas chromatography–mass spectrometry (HS-SPME GC-MS) method for the chemical analysis of cider VOCs. We determined that the 30 min exposure of a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) solid phase microextraction (SPME) fiber at 40 °C yielded detection of the widest variety of VOCs at an extraction efficiency >49% higher than comparable fibers. As a proof-of-concept experiment, we utilized this method to profile cider aroma development throughout the fermentation process for the first time. The results yielded a very practical outcome for cider makers: a pre-screening method for determining cider quality through the detection of off-flavors early in the fermentation process. The aroma profile was found to be well established 72 h after fermentation commenced, with major esters varying by 18.6% ± 4.1% thereafter and higher alcohols varying by just 12.3% ± 2.6%. Lastly, we analyzed four mature ciders that were identically prepared, save for the yeast strain. Twenty-seven key VOCs were identified, off-flavors (4-ethylphenol and 4-ethyl-2-methoxyphenol) were detected, and odorants were quantified at desirable concentrations when compared to perception thresholds. VOCs varied considerably following fermentation with four novel strains of S. cerevisiae, evidencing the central importance of yeast strain to the finished cider aroma. Full article
(This article belongs to the Special Issue Analysis Technologies for Beverages Quality and Control)
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