Novel Insights into Food Flavor Chemistry and Analysis

Dear Colleagues,

Aromatic fingerprints include a set of fundamental information about foodstuffs. The profile of volatile compounds, which characterize a food, can be used as indicators of quality, shelf life, and also as a tool for determining the authenticity of a food product. Furthermore, this is a determining factor in the process of acceptance of the product by the consumer, with rather important economic implications. Chemical characterization coupled with traditional instrumental analyses, as well as more innovative analyses, are a key part of evaluating the effects of new treatments, production processes, product innovations, or uses of innovative ingredients. In some cases, it has been highlighted that even real-time monitoring of the evolution of the volatile fraction provides valuable information on the complete characterization of a food throughout the entire transformation process.

The results of this research are widely applied in the agri-food sector, such as in the traceability, inspection, and control processes, and processes regarding consumer preferences, marketing, and many others.

The production of scientific articles in terms of sensorial and flavor science have provided a significant contribution to the growth of food science and technology.

This Special Issue aims to collect high-quality manuscripts related to the title, ‘Novel Insights in Food Flavour Chemistry and Analysis’.

We are pleased to invite you to submit original research manuscripts and review articles focusing on advances in flavor chemistry and instrumental analysis for the characterization of food matrices.

We look forward to receiving your contributions.

Dr. Gianluca Tripodi
Dr. Roberta Foligni
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 250 words) can be sent to the Editorial Office for assessment.

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.