Advances in Volatile Flavor Analysis on Food Quality: Application by Volatilomics and Recent Analytical Technologies

Dear Colleagues,

The character of food aroma and flavor, determined by volatile compounds, derives from the product’s freshness, cooked, fermented, or processed condition, affecting our preference. Therefore, volatile flavor compound composition directly determines the quality of each type of food. It is impossible to infer the aroma characteristics of a food product from the quantitative differences in specific flavor compounds, because flavor is composed of a mixture of flavor compounds with different aroma characteristics and odor thresholds. This indicates that it is also necessary to conduct component complexity analyses of foods to clarify their quality. Additionally, the emission of volatile flavor compounds varies both spatially and spatiotemporally, depending on the condition of the food in question. Therefore, capturing dynamic changes in volatile composition is also necessary for food characterization.

This Special Issue, entitled “Advances in Volatile Flavor Analysis on Food Quality: Application by Volatilomics and Recent Analytical Technologies", will focus on new findings on food volatile flavor compounds, using recent analytical technologies such as volatilomics, real-time analysis, and other methods. Studies employing high-speed or high-sensitivity analytical techniques for food volatiles and high-throughput food sample preparation methods are also welcome.

This Special Issue aims to collect a wide range of information on the latest innovative analytical methods and their application in the analysis of volatile flavor compounds in foods.

Prof. Dr. Yoko Iijima
Guest Editor

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