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Current Status and Future Perspectives in Flavor Chemistry and Technology...
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Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry

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

Deadline for manuscript submissions: closed (31 May 2025) | Viewed by 11106

Special Issue Editors

Prof. Dr. Wenjiang Dong

E-Mail Website
Guest Editor
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
Interests: coffee; component interaction; structural characterization; functional characteristicsresources
Special Issues, Collections and Topics in MDPI journals
Dr. Ye Liu

E-Mail Website
Guest Editor
School of Food and Health, Beijing Technology and Business Technology, Beijing 100048, China
Interests: extra-virgin olive oils (EVOOs); headspace solid-phase micro-extraction (SPME); solvent-assisted flavor evaporation (SAFE); cluster analysis; quantification
Dr. Xinxin Yu

E-Mail Website
Guest Editor Assistant
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
Interests: food component interaction; functional characteristics

Special Issue Information

Dear Colleagues,

Food flavor, followed by health benefits, is one of the most important determiners of consumer preferences. Food-processing technology is necessary to induce enriched flavors in food, and different approaches significantly affect the final flavor of the product. Therefore, this Special Issue will include manuscripts focusing on the "Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry, as well as on the innovative technological analysis and prediction of food products’ flavor and functional properties, which are of great significance to the food industry’s development.

This Special Issue will cover a wide range of research topics, including but not limited to the following:

  • Effects of processing methods on flavor compounds
  • Relationship between multi-omics metabolites and product flavor during processing
  • Machine learning for sensory attribute prediction (e.g., food flavor and functional features)
  • Combination of experimental methods and computing for effective flavor chemistry analysis
  • Identification of key flavor compounds and functional constituent in plant-based foods
  • Interactions between flavor compounds and proteins or other biomolecules
  • Digital and intelligent food-processing techniques
  • Underlying molecular mechanisms and health benefits of plant-based foods

Prof. Dr. Wenjiang Dong
Dr. Ye Liu
Guest Editors

Dr. Xinxin Yu
Guest Editor Assistant

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

  • processing methods
  • flavor compounds
  • food flavor
  • sensory attribute
  • multi-omics metabolites

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Published Papers (9 papers)

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Research

17 pages, 3057 KiB  
Article
Evaluation of Freezing-Induced Changes in Aroma Profiles of Pomegranate Juice by Quantitative Descriptive Sensory Analysis, Gas Chromatography–Mass Spectrometry/Olfactometry, Odor Activity Values, Orthogonal Partial Least Squares–Discriminant Analysis, and Odorant Addition Experiment
by Yixiu Chen, Peng Wang, Wanying He, Honglei Tian, Jingzhang Geng, Runguang Zhang and Ping Zhan
Foods 2025, 14(10), 1811; https://doi.org/10.3390/foods14101811 - 20 May 2025
Viewed by 428
Abstract
Freezing is employed to preserve the quality of pomegranate juice (PJ) for producing nutritious ready-to-drink beverages. However, the aroma compounds of PJ undergo significant alterations post-freezing. This study aimed to examine the impacts of different freezing temperatures (−20 °C, −40 °C, and −80 [...] Read more.
Freezing is employed to preserve the quality of pomegranate juice (PJ) for producing nutritious ready-to-drink beverages. However, the aroma compounds of PJ undergo significant alterations post-freezing. This study aimed to examine the impacts of different freezing temperatures (−20 °C, −40 °C, and −80 °C) on the flavor profiles of PJ, using fresh PJ as a control. The quantitative descriptive sensory analysis (QDA) results showed that grassy, woody, and fruity attributes of PJ were notably diminished following the freezing treatment. In total, 34 volatiles were identified by gas chromatography–mass spectrometry (GC-MS), of which 14 were perceived by GC–olfactometry (GC-O). Together with orthogonal partial least squares–discriminant analysis (OPLS-DA) and OAV tests, five volatiles were determined as key differential markers, and three (hexanol, (Z)-3-hexen-1-ol and β-myrcene) were selected for further odorant addition experiments. The results verified that (Z)-3-hexen-1-ol was the primary odorant for enhancing the grassy and fruity notes of PJ, while hexanol and β-myrcene were crucial for enhancing grassy and woody attributes, respectively. Full article
(This article belongs to the Special Issue Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry)
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22 pages, 4508 KiB  
Article
Discrimination and Characterization of the Aroma Profile in Four Strawberry Varieties Cultivated Under Substrates
by Su Xu, Dajuan Shi, Fengwei Ma, Guangcan Tao, Jieling Xu, Lingshuai Meng, Haijiang Chen, Sen Cao, Dong Lin, Qiang Fei, Yi Liu and Siyao Wu
Foods 2025, 14(9), 1464; https://doi.org/10.3390/foods14091464 - 23 Apr 2025
Viewed by 387
Abstract
The strawberry is renowned for its distinctive fragrance and is regarded as one of the most popular fruits globally. This research analyzed the volatile compounds in four strawberry types grown in substrate systems, utilizing HS-GC-IMS, HS-SPME-GC-MS, and E-nose techniques. The results revealed a [...] Read more.
The strawberry is renowned for its distinctive fragrance and is regarded as one of the most popular fruits globally. This research analyzed the volatile compounds in four strawberry types grown in substrate systems, utilizing HS-GC-IMS, HS-SPME-GC-MS, and E-nose techniques. The results revealed a notable increase in the relative concentrations of alcohols, esters, and aldehydes in the strawberries. The E-nose was able to differentiate between the various strawberry varieties, but it was unable to fully identify specific aroma compounds. In contrast, the HS-GC-IMS and HS-SPME-GC-MS techniques demonstrated effectiveness in distinguishing and characterizing the different strawberry types, with OPLS-DA employed for further evaluation. By applying the variable importance in projection (VIP) method, six and seven aroma components were identified as potential biomarkers by GC-MS and GC-IMS, respectively. This study lays a scientific foundation for identifying key aromatic components in strawberries grown via substrate cultivation and offers comprehensive insights into their aromatic properties. Full article
(This article belongs to the Special Issue Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry)
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12 pages, 10067 KiB  
Article
Revealing Volatile Odor Compounds in Watermelon Juice to Enhance Fructose Sweetness Perception: Sensory Evaluation and Molecular Docking Techniques
by Yixin Dai, Shuang Sun, Fan Yang, Shaobo Zhen, Xiaoying Xiong, Ye Liu and Shuang Bi
Foods 2025, 14(6), 1034; https://doi.org/10.3390/foods14061034 - 18 Mar 2025
Viewed by 496
Abstract
Odor-induced sweetness enhancement (OISE) is an effective approach to lower sugar intake. In this study, static and dynamic sensory evaluations, combined with molecular docking, were used to explore the mechanism underlying sweetness enhancement in fructose solutions induced by watermelon juice odor compounds. Sensory [...] Read more.
Odor-induced sweetness enhancement (OISE) is an effective approach to lower sugar intake. In this study, static and dynamic sensory evaluations, combined with molecular docking, were used to explore the mechanism underlying sweetness enhancement in fructose solutions induced by watermelon juice odor compounds. Sensory evaluation results showed that the seven volatile odor compounds (VOCs) (ethyl acetate, ethyl propionate, octanal, (E,E)-2,4-hexadienal, (E)-2-octenal, methyl heptenone, and geranyl acetone) from watermelon juice could significantly increase the sweetness intensity of a 2.5% fructose solution, and the potency of OISE was significantly enhanced within 10 s. (E,E)-2,4-hexadienal, ethyl propionate, and methylheptenone showed the most significant OISE effects, which aligned with the sensory preference results. Further, molecular docking was used to explore the interactions between VOCs, fructose, and sweet receptors. The results showed that T1R2 was the main receptor for binding fructose and VOCs, and the interaction forces were primarily hydrogen bonds and hydrophobic interactions. In the presence of VOCs, the amino acid residues that formed hydrogen bonds with fructose were highly repetitive, with the main difference being the bond length, indicating the important role of flavor–sweetener receptor interactions in lowering fructose content and enhancing sweetness perception. Thus, this study provides a scientific basis for developing sugar-reduction technology based on aroma, in addition to enhancing sweetness. Full article
(This article belongs to the Special Issue Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry)
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23 pages, 10836 KiB  
Article
Evaluate the Effects of Different Processing Methods on Red Dragon Fruit (Hylocereus species) Juice from the Perspective of Physicochemical Properties and Metabolic Profiles
by Shuai Chen, Yansong Li, Jiamu Kang, Congyan Su, Yuyi Liu, Yanfei Cheng, Zexin Wang, Shuxian Li and Congfa Li
Foods 2025, 14(5), 793; https://doi.org/10.3390/foods14050793 - 26 Feb 2025
Viewed by 929
Abstract
Red dragon fruit juice (RDFJ) is a common fruit processing product on the market, and different processing methods can affect its quality. This study selected traditional thermal processing methods such as pasteurization and novel non-thermal processing methods like ultrasonication and cold plasma to [...] Read more.
Red dragon fruit juice (RDFJ) is a common fruit processing product on the market, and different processing methods can affect its quality. This study selected traditional thermal processing methods such as pasteurization and novel non-thermal processing methods like ultrasonication and cold plasma to treat red dragon fruit juice. The effects of different processing methods on the quality of red dragon fruit juice were comprehensively evaluated through physicochemical properties, in vitro activity, metabolomics and flavoromics. The results indicate that the cloud stability of cold plasma (CP) treatment increased by 16.64%, the total polyphenol content increased by 13.76%, and its antioxidant capacity was higher than that of other treatments. Cold plasma significantly increased the content of L-tyrosine and affected the amino acid metabolic pathways of RDFJ, which can contribute to the total phenolic content of RDFJ and antioxidant activity. CP treatment effectively preserved the aroma components of RDFJ and decreased the content of harmful furan volatile compounds. The results suggest that cold plasma is a promising innovative non-thermal processing technique in RDFJ. Full article
(This article belongs to the Special Issue Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry)
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28 pages, 16016 KiB  
Article
Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (Camellia sinensis) by GC×GC-O-MS and Chemometrics
by Junaid Raza, Baosong Wang, Yue Duan, Huanlu Song, Ali Raza and Dongfeng Wang
Foods 2025, 14(2), 271; https://doi.org/10.3390/foods14020271 - 15 Jan 2025
Viewed by 1695
Abstract
This study investigates the aroma characterization of unique white tea varieties from the Lüchun county of Yunnan province, Mainland China. These include shaken, unshaken, steam-cooked, and compressed varieties. The aroma profile of white tea varieties was analyzed using two-dimensional gas chromatography–olfactometry–mass spectrometry (GC×GC-O-MS), [...] Read more.
This study investigates the aroma characterization of unique white tea varieties from the Lüchun county of Yunnan province, Mainland China. These include shaken, unshaken, steam-cooked, and compressed varieties. The aroma profile of white tea varieties was analyzed using two-dimensional gas chromatography–olfactometry–mass spectrometry (GC×GC-O-MS), electronic nose (e-nose), and descriptive sensory evaluation. A chemometric approach was used to compare sensory scores to instrumental data. A total of 154 volatile compounds were detected in 16 white tea varieties through GC×GC-O-MS. Among these, 133 compounds were successfully identified through the National Institute of Standards and Technology (NIST) library, and 21 were listed as unknown. The identified volatile classes include aldehydes, such as hexanal and heptanal, which contribute to the green aroma of white tea, and alcohols like 2-heptanol and 3-hexen-1-ol, which exhibit fresh and floral odor notes. The content and relative odor active values (r-OAVs) of the volatile compounds were calculated. The chemometric data revealed significant variations in volatile contents between shaken and unshaken white tea varieties. The orthogonal partial least squares discriminant analysis (OPLS-DA) model showed strong validity and stability. This study describes the impact of processing conditions on the flavor profile of white tea and provides a solid foundation for monitoring the aroma quality of different processed white tea varieties. Full article
(This article belongs to the Special Issue Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry)
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14 pages, 2771 KiB  
Article
The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean
by Rongsuo Hu, Fei Xu, Xiao Chen, Qinrui Kuang, Xingyuan Xiao and Wenjiang Dong
Foods 2024, 13(23), 3842; https://doi.org/10.3390/foods13233842 - 28 Nov 2024
Cited by 1 | Viewed by 1674
Abstract
The growing altitude is an important factor affecting the quality of coffee. We explored the flavor precursors, sensory characteristics, and cupping qualities of coffee growing at different altitudes and discussed their associated relationships. The altitude at which coffee is grown has different effects [...] Read more.
The growing altitude is an important factor affecting the quality of coffee. We explored the flavor precursors, sensory characteristics, and cupping qualities of coffee growing at different altitudes and discussed their associated relationships. The altitude at which coffee is grown has different effects on its chemical composition. Fatty acid contents increased with increasing altitudes, whereas alkaloid and chlorogenic acids contents decreased with increasing elevation. There was no obvious trend in either organic acids or monosaccharides. Eleven of the 112 detected volatile components were significantly affected by the growing altitude. The contents of pyrazines and alcohols tended to decrease, whereas those of aldehydes tended to increase. A significantly altered composition reduces the nutty and roasted flavors of coffee, while increasing the sweet sugar and caramel aromas. The aroma and flavor tended to increase with increasing altitudes during cupping, whereas the other indicators did not change significantly. The results provide a theoretical reference for the sales and promotion of Pu’er coffee. Full article
(This article belongs to the Special Issue Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry)
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18 pages, 11422 KiB  
Article
Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma
by Xiao Chen, Ying Cao, Weijie Lan, Zixuan Gu, Wenjia He, Jianfei He and Liyan Zhao
Foods 2024, 13(19), 3074; https://doi.org/10.3390/foods13193074 - 26 Sep 2024
Cited by 1 | Viewed by 1872
Abstract
Pandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the typical aroma compounds [...] Read more.
Pandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the typical aroma compounds from pandan leaves and explored the influence of thermal treatments on their aroma profiles using GC-O-MS, E-nose, and GC-IMS analyses. The effects of formulation and baking conditions on the qualities of pandan-flavored sponge cake were comprehensively evaluated through a holistic approach covering several aspects including cake batter gravity, color, texture, and sensory characteristics. The baking treatment introduced more types of pleasant aromas (9 aromas vs. 17 aromas) and increased the odor intensities of the original volatile compounds, especially for the roasted and steamed rice-like odors. The increased amount of pandan flavoring reshaped the color of the cake crumb (especially for the L* and a* spaces) and significantly decreased the hardness (3.87 N to 1.01 N), gumminess (3.81 N to 0.67 N), and chewiness (13.22 mJ to 4.56 mJ) of the sponge cake. The perceived intensities of bitterness and sweetness can be adjusted by modulating the levels of 2-phenylethanol, 2-methyl-1-butanol, hexyl alcohol, and decanal, along with the total alcohols and aldehydes, due to their significant correlations revealed by correlation heatmap analyses. Full article
(This article belongs to the Special Issue Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry)
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17 pages, 5615 KiB  
Article
Sex-Specific Lipid Profiles and Flavor Volatiles in Giant Salamander (Andrias davidianus) Tails Revealed by Lipidomics and GC-IMS
by Shibo Zhao, Jinghong Yu, Linjie Xi, Xiangdong Kong, Jinjin Pei, Pengfei Jiang, Ruichang Gao and Wengang Jin
Foods 2024, 13(19), 3048; https://doi.org/10.3390/foods13193048 - 25 Sep 2024
Viewed by 1401
Abstract
To elucidate the relationships between lipid components and odor traits, this study comparatively characterized the distinct lipid compositions and flavor volatiles in giant salamander tails of different sexes via mass-spectrometry-based lipidomics and GC-IMS. A total of 3145 fat metabolites were detected in male [...] Read more.
To elucidate the relationships between lipid components and odor traits, this study comparatively characterized the distinct lipid compositions and flavor volatiles in giant salamander tails of different sexes via mass-spectrometry-based lipidomics and GC-IMS. A total of 3145 fat metabolites were detected in male and female giant salamander tails, with the largest contributors being triglycerides (TGs, 840) and phosphatidylcholines (PCs, 383). Notably, the contents of PCs and TGs were greater in female tails than in male tails, and the levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were also greater in the female group. Additionally, a total of 45 volatile components were detected, namely, 14 aldehydes, 14 alcohols, 9 ketones, 3 acids, 3 esters, 1 ether, and 1 amine. Alcohols (29.96% to 34.85%) and aldehydes (21.07% to 22.75%) were the predominant volatiles. Multivariate statistical analysis revealed 22 key differential fats and 26 differential odor substances as distinguishing labels between sexes. Correlation analysis revealed that the concentrations of triethylamine, dimethyl sulfide, ethanol-D, and 3-methyl butanal-D were significantly positively correlated with the concentrations of diglyceride (DG) (26:6e), cardiolipin (CL) (59:4), acylcarnitine (AcCa) (22:4), and triglyceride (TG) (52:10) (p < 0.01). Threefold cross-validation revealed that the prediction accuracies of these differential lipids and volatile compounds for sex recognition via the random forest model were 100%. These findings might not only provide insight into the effects of sexes on the lipid and volatile profiles of giant salamander tails but also provide clues for their gender recognition. Full article
(This article belongs to the Special Issue Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry)
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23 pages, 1570 KiB  
Article
Dynamic Changes of Active Components and Volatile Organic Compounds in Rosa roxburghii Fruit during the Process of Maturity
by Su Xu, Junyi Deng, Siyao Wu, Qiang Fei, Dong Lin, Haijiang Chen, Guangcan Tao, Lingshuai Meng, Yan Hu and Fengwei Ma
Foods 2024, 13(18), 2893; https://doi.org/10.3390/foods13182893 - 12 Sep 2024
Cited by 3 | Viewed by 1341
Abstract
Rosa roxburghii (R. roxburghii), native to the southwest provinces of China, is a fruit crop of important economic value in Guizhou Province. However, the changes in fruit quality and flavor during R. roxburghii fruit ripening have remained unknown. Here, this study investigated [...] Read more.
Rosa roxburghii (R. roxburghii), native to the southwest provinces of China, is a fruit crop of important economic value in Guizhou Province. However, the changes in fruit quality and flavor during R. roxburghii fruit ripening have remained unknown. Here, this study investigated the changes of seven active components and volatile organic compounds (VOCs) during the ripening of the R. roxburghii fruit at five different ripening stages including 45, 65, 75, 90, and 105 days after anthesis. The results indicated that during the ripening process, the levels of total acid, vitamin C, and soluble sugar significantly increased (p < 0.05), while the levels of total flavonoids, superoxide dismutase (SOD), and soluble tannin significantly decreased (p < 0.05). Additionally, the content of total phenol exhibited a trend of first decreasing significantly and then increasing significantly (p < 0.05). A total of 145 VOCs were detected by HS-SPME-GC-MS at five mature stages, primarily consisting of aldehydes, alcohols, esters, and alkenes. As R. roxburghii matured, both the diversity and total quantity of VOCs in the fruit increased, with a notable rise in the contents of acids, ketones, and alkenes. By calculating the ROAV values of these VOCs, 53 key substances were identified, which included aromas such as fruit, citrus, green, caramel, grass, flower, sweet, soap, wood, and fat notes. The aromas of citrus, caramel, sweet, and wood were predominantly concentrated in the later stages of R. roxburghii fruit ripening. Cluster heatmap analysis revealed distinct distribution patterns of VOCs across five different maturity stages, serving as characteristic chemical fingerprints for each stage. Notably, stages IV and V were primarily characterized by a dominance of alkenes. OPLS-DA analysis categorized the ripening process of R. roxburghii fruit into three segments: the first segment encompassed the initial three stages (I, II, and III), the second segment corresponded to the fourth stage (IV), and the third segment pertained to the fifth stage (V). Following the variable importance in projection (VIP) > 1 criterion, a total of 30 key differential VOCs were identified across the five stages, predominantly comprising ester compounds, which significantly influenced the aroma profiles of R. roxburghii fruit. By integrating the VIP > 1 and ROAV > 1 criteria, 21 differential VOCs were further identified as key contributors to the aroma changes in R. roxburghii fruit during the ripening process. This study provided data on the changes in quality and aroma of R. roxburghii fruit during ripening and laid the foundation for the investigation of the mechanism of compound accumulation during ripening. Full article
(This article belongs to the Special Issue Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry)
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