Volatile Compound Dynamics in Fresh and Processed Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 5 March 2026

Special Issue Editors


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Guest Editor
MIT School of Engineering, Cambridge, United States
Interests: nature products;antixidants;flavonoids oligomers
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
MIT School of Engineering, Cambridge, United States
Interests: nutrient; food; materials; encapsulation; food fortification; nature products; food processing; functional foods

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Guest Editor
MIT School of EngineeringThis link is disabled., Cambridge, United States
Interests: food chemistry; analytical science

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Guest Editor
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
Interests: nanotechnology; food analysis; microorganisms; foodborne pathogens; detection; antibacterial; food packaging; food preservation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Volatile compounds are crucial for the aroma and flavor of foods, playing a significant role in consumer perception and acceptance. A complex mixture of chemical substances, these compounds can be present naturally or form during processing, storage, and cooking. Therefore, understanding their dynamics is essential for maintaining and improving food quality, safety, and sensory attributes. Research in this area is vital for optimizing food production processes, extending shelf life, and developing novel food products with desirable characteristics. We are pleased to invite you to submit your research to this Special Issue, which will bring together cutting-edge research on volatile compound dynamics across a variety of food systems.

This Special Issue aims to explore the formation, degradation, and interaction of volatile compounds in both fresh and processed foods. The subject directly aligns with the scope of Foods, an international, peer-reviewed, open-access journal on food science published by MDPI. The journal's scope includes food chemistry, food engineering, food microbiology, food safety, and food analysis, all of which are directly relevant to the study of volatile compounds. By contributing a collection of articles on this topic, we will help the journal reach its goal of publishing high-quality research on all aspects of food science.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:

  • Formation and degradation of volatile compounds during food processing (e.g., thermal treatment, fermentation, drying).
  • Impact of food packaging and storage conditions on volatile compound profiles.
  • Characterization of volatile compounds in different food matrices (e.g., fruits, vegetables, meat, dairy).
  • Relationship between volatile compounds and sensory perception (aroma, flavor).
  • Advanced analytical techniques for the identification and quantification of volatile compounds.
  • Influence of agricultural practices and genetic factors on volatile compounds in fresh produce.
  • The role of volatile compounds in food safety and spoilage detection.

We look forward to receiving your contributions.

Dr. Xin Yang

Dr. Tina Huang

Dr. Linzixuan Zhang

Dr. Wentao Zhang

Dr. Xin Yang
Dr. Linzixuan Zhang
Dr. Tina Huang
Dr. Wentao Zhang
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. Foods 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 2900 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

  • volatile compounds
  • aroma
  • flavor
  • food processing
  • food quality
  • food analysis
  • food chemistry
  • food safety
  • sensory
  • food shelf life

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Published Papers

This special issue is now open for submission.
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