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Analysis and Characterization of Food Flavor Components and Sensory Evaluation
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Analysis and Characterization of Food Flavor Components and Sensory Evaluation

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: 30 December 2025 | Viewed by 5627

Special Issue Editor

Dr. Eva Tejedor-Calvo

E-Mail Website
Guest Editor
Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, C/ Pedro Cerbuna 12, 50009 Zaragoza, Spain
Interests: aroma; food; bioactive compounds; supercritical fluids; bioactivities; volatile component; flavor; sensory
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Understanding food flavor involves both the analysis and characterization of its chemical components and the evaluation of sensory attributes. Analytical techniques such as gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) are used to identify and quantify volatile and non-volatile compounds that contribute to flavor. Sensory evaluation plays a crucial role in understanding how these chemical components translate into sensory experiences. Methods such as descriptive analysis, triangle tests, and hedonic scaling are used to assess taste, aroma, and mouthfeel from a consumer perspective. Combining chemical analysis with sensory evaluation allows for a comprehensive understanding of food flavor. This Special Issue aims to provide a comprehensive overview of the latest advancements in the analysis, characterization, and sensory evaluation of food flavor components, as well as an understanding of the complex interplay of volatiles, non-volatiles, and their interactions that contribute to the unique sensory profiles of foods; novel techniques for flavor compound extraction, separation, and identification, as well as innovative approaches to assessing consumer perception and acceptance; and the importance of flavor in enhancing food quality, consumer satisfaction, and product development. This Special Issue invites researchers to submit original research articles or reviews related to the following:

  • Analytical techniques for aromatic compounds and flavor profiling (e.g., gas chromatography, SPME-gas chromatography, olfactometry, high-performance liquid chromatography electronic nose, electronic tongue).
  • Sensory analysis methods associated with analysis and characterization of food flavor components: consumer panel testing, descriptive analysis, temporal dominance of sensation (TDS).
  • Impact of food processing on flavor: effect of fermentation, thermal processing, high-pressure processing on the chemical composition and flavoring compounds in foods.
  • Flavor and food matrix interactions: Studies focusing on the interactions between flavor compounds and food matrices (e.g., proteins, fats, carbohydrates) and their impact on the release and perception of flavors during consumption.
  • Novel ingredients/foods flavor perception (plant-based proteins, natural sweeteners, fat replacers, etc.).
  • Consumer studies: consumer expectations of food; consumer perception and purchase behavior; role of consumers in food product development; factors affecting consumer choice and consumption of food products.
  • Innovations in sensory evaluation and flavor analysis in food.

Dr. Eva Tejedor-Calvo
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 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
  • non-volatile compounds
  • flavor components
  • volatile extraction techniques
  • flavor analysis
  • flavor extraction
  • descriptive analysis
  • consumer perception
  • trained panel
  • product development

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Published Papers (7 papers)

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Research

16 pages, 2689 KiB  
Article
The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of “Laocong Shuixian”
by Yucheng Zheng, Yuping Zhang, Xiaoxi Ou, Qiuming Li, Huiqing Huang, Jianming Zhang, Feiquan Wang, Yutao Shi, Zhilong Hao, Bo Zhang and Yun Sun
Foods 2025, 14(10), 1706; https://doi.org/10.3390/foods14101706 - 12 May 2025
Viewed by 406
Abstract
Laocong Shuixian (LCSX), a premium Wuyi rock tea derived from aged Shuixian tea trees, is valued by consumers for its distinctive “Cong flavor”—a unique aroma profile characterized by woody, bamboo leaf, and glutinous rice notes. However, the chemical basis and underlying mechanisms of [...] Read more.
Laocong Shuixian (LCSX), a premium Wuyi rock tea derived from aged Shuixian tea trees, is valued by consumers for its distinctive “Cong flavor”—a unique aroma profile characterized by woody, bamboo leaf, and glutinous rice notes. However, the chemical basis and underlying mechanisms of this unique aroma remain unclear. Here, we assessed and established a professional sensory evaluation panel using the PanelCheck software, with significant F-value levels >5% confirming the panel’s discriminative capacity for key “Cong flavor” attributes. Combining a literature review and sensory analysis, we identified the descriptive terms associated with the “Cong flavor” of LCSX. Gas chromatography–olfactometry–mass spectrometry (GC–O–MS) analysis revealed 36 key aroma-active compounds, among which theaspirone (OAV = 500.05, ACI = 37%, Rwoody = 0.82), δ-decalactone (OAV = 65.6, ACI = 4.3%, Rwoody = 0.77), and 2-acetylpyrrole (OAV = 163, ACI = 9%, Rrice = 0.74) were identified as the contributors to the woody and rice-like notes of LCSX based on odor activity values and correlation analyses. Molecular docking results demonstrated that these compounds spontaneously bind to multiple olfactory receptors, with binding affinity ≤−5.0 kcal/mol, providing insights into their roles in human aroma perception: theaspirone to OR8D1; δ-decalactone to OR1E2, OR5M3, OR7D4, OR7G1, OR8D1 and OR8G1; and 2-acetylpyrrole to OR1E2, OR1G1, OR5M3, OR7D4, OR7G1, OR8D1, and OR8G1. This study enhances our understanding of the formation of distinctive aroma qualities in oolong tea and establishes a foundation for further research into its sensory and chemical properties. Full article
(This article belongs to the Special Issue Analysis and Characterization of Food Flavor Components and Sensory Evaluation)
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17 pages, 4592 KiB  
Article
Comprehensive Characterization and Comparison of Aroma Profiles of Tricholoma matsutake Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MS
by Ni-Na Yan, Cheng-Jian Xu, Shuang-Li Xiong, Xiang Li, Si-Yu Gu, Zhong-Yan Zhu, Yang Liu, Nan Zhu, Yu Zhou and Hang Xiao
Foods 2025, 14(9), 1478; https://doi.org/10.3390/foods14091478 - 24 Apr 2025
Viewed by 243
Abstract
Many scholars have studied Tricholoma matsutake soup, but there are relatively few studies exploring the aroma changes during its cooking process using different detection methods. The aroma of T. matsutake soup was analyzed and compared using electronic nose (E-nose) analysis, headspace gas chromatography-ion [...] Read more.
Many scholars have studied Tricholoma matsutake soup, but there are relatively few studies exploring the aroma changes during its cooking process using different detection methods. The aroma of T. matsutake soup was analyzed and compared using electronic nose (E-nose) analysis, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). A significant effect of cooking time on the overall aroma profile of T. matsutake soup was identified through E-nose analysis. By HS-GC-IMS and HS-SPME-GC-MS analysis, 51 volatile aroma compounds were detected, with alcohols and aldehydes identified as the main aroma substances. Based on the relative odor activity value (ROAV) and multivariate statistical analysis, 1-octen-3-ol, 1-octanol, methyl cinnamate, and 2-pentyl furan were determined to be the key aroma compounds in the cooking process. We observed that shorter cooking time preserved the mushroom aroma of T. matsutake soup most effectively. These findings can be utilized for the industrial production of T. matsutake soup and for optimization of its key aroma components. Full article
(This article belongs to the Special Issue Analysis and Characterization of Food Flavor Components and Sensory Evaluation)
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23 pages, 6360 KiB  
Article
Chemical and Volatile Compounds in Sweet Potato Brandy: Impact of Processing Methods
by Yunying Li, Lin Li, Qian Liu, Yina Yin, Lin Zhou, Xinxin Zhao and Xinyan Peng
Foods 2025, 14(9), 1467; https://doi.org/10.3390/foods14091467 - 23 Apr 2025
Viewed by 331
Abstract
This study investigated the impact of various thermal processing methods—steaming, boiling, frying, and baking—on the volatile organic compounds (VOCs) in sweet potato (Ipomoea batatas L.) brandy using gas chromatography–ion mobility spectrometry (GC-IMS). Yanshu No. 25 sweet potatoes, recognized for their high levels [...] Read more.
This study investigated the impact of various thermal processing methods—steaming, boiling, frying, and baking—on the volatile organic compounds (VOCs) in sweet potato (Ipomoea batatas L.) brandy using gas chromatography–ion mobility spectrometry (GC-IMS). Yanshu No. 25 sweet potatoes, recognized for their high levels of mucin protein and soluble sugars, were employed for the fermentation of the brandy. GC-IMS analysis generated three-dimensional spectrograms, which revealed distinct VOC profiles depending on the processing method used. Notably, steaming, frying, boiling, and baking significantly altered the VOC composition, imparting unique flavor characteristics. A total of 37 VOCs were identified, with esters being the predominant class, contributing to fruity and floral notes in the brandy. Principal component analysis (PCA) and Euclidean distance-based fingerprint similarity analysis further differentiated the VOC profiles, highlighting the essential role of processing techniques in flavor development. These findings provide a foundation for future research aimed at optimizing processing methods to create specific aromatic profiles in sweet potato brandy. Full article
(This article belongs to the Special Issue Analysis and Characterization of Food Flavor Components and Sensory Evaluation)
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16 pages, 2989 KiB  
Article
Effect of Anaerobic Treatment on the Formation of Volatile Flavor Characteristics in GABA White Tea
by Dan Su, Zhixia Wang, Jia Zhou, Hongtao Ren, Mufang Sun and Hongjie Zhou
Foods 2025, 14(7), 1153; https://doi.org/10.3390/foods14071153 - 26 Mar 2025
Viewed by 292
Abstract
This study investigated the volatile flavor characteristics of Fujian white tea (FWT), Yunnan white tea (YWT), and GABA-enriched white tea (GWT) using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Cluster analysis and sensory evaluations were employed to compare the relative content [...] Read more.
This study investigated the volatile flavor characteristics of Fujian white tea (FWT), Yunnan white tea (YWT), and GABA-enriched white tea (GWT) using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Cluster analysis and sensory evaluations were employed to compare the relative content changes in volatile compounds and their contributions to freshness-related aroma. A total of 85 volatile compounds were identified, with cis-3-Hexenyl isovalerate, β-Ocimene, and nerol identified as key contributors to the fresh aroma of white tea. Comparative analysis of 2023 and 2024 GABA white tea batches revealed significant differences in volatile compounds, highlighting the role of anaerobic treatment in enhancing freshness and purity. The findings provide theoretical support for optimizing GABA white tea production and advancing functional tea research. Full article
(This article belongs to the Special Issue Analysis and Characterization of Food Flavor Components and Sensory Evaluation)
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19 pages, 5560 KiB  
Article
Characterization of Volatile Substances in Pu-erh Tea (Raw Tea) at Different Storage Times
by Yang Liu, Zhixia Wang, Xinyi Zhang, Hongyu Chen, Dianrong Ruan, Silei Bai, Jianan Huang and Zhonghua Liu
Foods 2025, 14(5), 840; https://doi.org/10.3390/foods14050840 - 28 Feb 2025
Viewed by 728
Abstract
There is a lack of theoretical evidence regarding the transformation of the aroma of Pu-erh tea (raw tea) during long-term storage. In this study, we comprehensively investigate the aroma characteristics of Pu-erh tea (raw tea) from the same manufacturer, stored for different storage [...] Read more.
There is a lack of theoretical evidence regarding the transformation of the aroma of Pu-erh tea (raw tea) during long-term storage. In this study, we comprehensively investigate the aroma characteristics of Pu-erh tea (raw tea) from the same manufacturer, stored for different storage times (7–21 years). Sensory evaluation and qualitative and quantitative analysis of volatile substances were performed on the experimental samples. The results showed that the aroma of Pu-erh tea (raw tea) changed from fruity/floral to smoky and fragrance during the storage process. A total of 290 volatiles were identified by HS-SPME/GC×GC-Q-TOF-MS. The key substances for the fruity/floral aroma are fenchene, (E)-1,2,3-trimethyl-4-propenyl-Naphthalene, (+/−-theaspirane, and decanal, and the key substances for the smoky aroma were 2-ethyl-Furan, camphene, 1-methyl-4-(1-methylethenyl)-Benzene, and cis-β-Ocimene. The key aroma substances for the fragrance aroma are 1-methyl-4-(1-methylethylidene)-Cyclohexene, α-Terpinene, trans-β-Ocimene, (E,E)-2,4-Heptadienal, octanal, 2,5-Dimethoxyethylbenzene, 2,4-Dimethylanisole, 1,2,3-Trimethoxybenzene, and 3,4-Dimethoxytoluene. This study helps us to understand further the aroma changes of Pu-erh tea (raw tea) during long-term storage. Full article
(This article belongs to the Special Issue Analysis and Characterization of Food Flavor Components and Sensory Evaluation)
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19 pages, 2678 KiB  
Article
Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry
by Diandian Wang, Yaxi Zhou, Jian Zhao, Yu Guo and Wenjie Yan
Foods 2025, 14(1), 91; https://doi.org/10.3390/foods14010091 - 1 Jan 2025
Viewed by 1064
Abstract
The aroma of yak milk powder is a crucial sensory indicator for evaluating its quality and flavor. Yak milk powders collected from different lactation periods exhibit distinct flavors, but no studies have thoroughly investigated the aroma characteristics and variation patterns of yak milk [...] Read more.
The aroma of yak milk powder is a crucial sensory indicator for evaluating its quality and flavor. Yak milk powders collected from different lactation periods exhibit distinct flavors, but no studies have thoroughly investigated the aroma characteristics and variation patterns of yak milk powders across these periods. This study identified and analyzed the volatile compounds in freeze-dried colostrum powder (YCSP), freeze-dried mature milk powder (YMMP), and freeze-dried ending milk powder (YEMP) using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS) and multivariate statistical analysis. A total of 48 volatile compounds were identified, with significant differences in the types and contents of these compounds across the three samples. Compared to YCSP and YEMP, YMMP contained higher levels of acids and esters, while the levels of alkanes and alcohols were lower. Principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and hierarchical clustering heatmap analysis revealed a high degree of differentiation and notable variation in volatile compounds between the samples from different lactation periods. Key compounds such as aldehydes, alcohols, and esters were found to distinguish the lactation stages, with certain compounds more prevalent in colostrum and others in mature and ending milk. These findings suggest that the methodologies employed—HS-SPME-GC-MS combined with multivariate analysis—can effectively distinguish flavor differences among yak milk powders from different lactation periods. This approach allows for the rapid and comprehensive analysis of volatile components in milk powders, aiding in the identification of collection periods and providing valuable insights for improving the flavor quality of dairy products. Furthermore, the results can benefit the dairy industry by enhancing product development, quality control, and flavor profiling of milk-based products across different stages of lactation. Full article
(This article belongs to the Special Issue Analysis and Characterization of Food Flavor Components and Sensory Evaluation)
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18 pages, 4669 KiB  
Article
Sensory Characteristics and Volatile Organic Compound Profile of Wild Edible Mushrooms from Patagonia, Argentina
by Carolina Barroetaveña, Gabriela C. González, Eva Tejedor-Calvo, Carolina Toledo and Maria B. Pildain
Foods 2024, 13(21), 3447; https://doi.org/10.3390/foods13213447 - 29 Oct 2024
Viewed by 1351
Abstract
The Andean–Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers. However, their sensory properties and detailed characterizations have not yet been deeply explored and described, nor have their [...] Read more.
The Andean–Patagonian forests of South America offer a great variety of wild edible mushrooms, many with ancestral use and others linked to new mycogastronomic offers. However, their sensory properties and detailed characterizations have not yet been deeply explored and described, nor have their alterations due to cold storage. The aims of this work were to perform a sensory characterization through a trained panel evaluation, perform target volatile compounds analysis and evaluate post-harvest preservation methods effects on nine species of wild edible mushrooms with different trophic habits (Cortinarius magellanicus, Panus dusenii, Fistulina antarctica, F. endoxantha, Gloeosoma vitellinum, Grifola gargal, Lepista nuda, Ramaria patagonica, and Cyttaria hariotii). The sensory description of dehydrated specimens through quantitative descriptive analysis showed that panelists were a significant source of variation; F. antarctica and R. patagonica registered distinct sweet flavor/spice odor and wood/sweet flavor, respectively, and different textures. Refrigeration produced a rapid loss of sensory characteristics, whereas freezer conservation satisfactorily maintained the characteristics in F. anctartica, R. patagonica, G. vitellinum, and C. hariotti for at least four months. A total of 60 target volatile organic compounds were detected, corresponding to grass, mushroom, alkane, and pungent odors in F. anctartica, R. patagonica, and G. vitellinum. The detailed sensory characterization and post-harvest conservation options of these novel products constitute crucial information to promote their sustainable use and local development through innovative activities linked to tourism, such as mushroom gastronomy and mycotourism. Full article
(This article belongs to the Special Issue Analysis and Characterization of Food Flavor Components and Sensory Evaluation)
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