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Special Issue "How Important Volatile Compounds Are for the Success of Beverages?"
A special issue of Beverages (ISSN 2306-5710).
Deadline for manuscript submissions: 31 October 2019.
Universi dad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Spain
Interests: Sensory evaluation of foods; Consumer studies; Food quality; Food safety; Volatile compounds; Pomegranate; Quinces; Unit operations; Rice based-foods; Arsenic and heavy metals; Turrón and nougat; Pistachios and almonds
Special Issues and Collections in MDPI journals
Special Issue in Foods: Flavour Volatiles of Foods
A wonderful aged Sherry wine has a pale brown color and strong alcohol intensity, but what makes it different and superior to other wines is its aromatic profile. In a similar way, what is the main difference between a tomato juice prepared using seasonal tomatoes of a traditional-local cultivar and juice prepared using tomatoes grown in a fast cycle in a greenhouse? Seasonal fruit juice will have more sugars and organic acids, but when we close our eyes and drink the juice, the full and complex set of volatile compounds (odor-active) will fill our mouth with their green, vegetable, tomato-ID aromas. Our senses will make us travel to the farm and feel the amazing smell of the tomato plants. In summary, what makes a “fantastic” drink different from a “basic” one is the complexity of its aroma profile; however, working with volatile compounds is extremely difficult. Most of the compounds are themosensitive, have isomers with completely different odor activities, not all the compounds will have a significant contribution to the final aroma, etc. Thus, it is extremely important that the isolation, identification, and quantification of volatile compounds be done using proper analytical techniques and equipment.
Therefore, let us put together all our knowledge and know-how on volatile compounds, and prepare a fantastic Special Issue of the journal Beverages that will become reference material for all new researchers starting to work on this topic.
Prof. Dr. Angel A. Carbonell-Barrachina
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.