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Assessment of Food Quality and Authenticity Using Volatile Compounds
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Assessment of Food Quality and Authenticity Using Volatile Compounds

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (10 November 2021) | Viewed by 27056

Special Issue Editors

Dr. Athanasios Mallouchos

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Guest Editor
Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Attiki, Greece
Interests: analysis of volatile compounds for the assessment of food quality; spoilage and adulteration; isolation and determination of phenolic compounds from aromatic plants and plant-derived foods; microbial and food lipid analysis; food metabolomics
Special Issues, Collections and Topics in MDPI journals
Dr. Chrysavgi Gardeli

E-Mail Website
Guest Editor
Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Attiki, Greece
Interests: bioactivity of anthocyanins and their stability as natural food colorants; analysis of aromatic plants and their application in foods; isolation and identification of antioxidant compounds (phenolics) from aromatic-pharmaceutical plants and plant-derived foods; fats and oils analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is generally known that volatile compounds play an important role in the odor quality characteristics and consumer acceptance of food. The development and application of analytical strategies to search for compounds contributing to the aroma of foods is of great importance, because they allow us to study the changes in the volatile profile during the various production steps, such as storage, fermentation, heat processing, as well as to select suitable markers of food spoilage. The understanding of odor development by chemical, biochemical, and microbiological processes occurring in food will offer possibilities to control the various extrinsic factors that influence the formation of volatile compounds and, consequently, the quality of food products.

Food authenticity, which is closely related to food quality, is also of paramount importance for the food industry, especially for high-value products, such as olive oil, wine, cheese, etc. Thus, the use of volatiles analysis through fingerprinting or profiling techniques combined with multivariate statistical analysis have been successfully employed for the detection of adulteration and the determination of the geographic origin of various food commodities.

This Special Issue is open to any contribution investigating analytical approaches focused on volatile components in order to monitor any aspect of food quality or authenticity issue.

Dr. Athanasios Mallouchos
Dr. Chrysavgi Gardeli
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

  • Food quality
  • authenticity
  • Spoilage
  • Freshness
  • Volatiles
  • Volatilomics
  • Chemometrics

Published Papers (7 papers)

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Research

13 pages, 1382 KiB  
Article
Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India
by Deepak Kasote, Vivek Kumar Singh, Haritha Bollinedi, Ashok Kumar Singh, Nese Sreenivasulu and Ahmed Regina
Foods 2021, 10(8), 1917; https://doi.org/10.3390/foods10081917 - 18 Aug 2021
Cited by 12 | Viewed by 2756
Abstract
Herein, optimized headspace solid phase microextraction with gas chromatography–tandem mass spectrometry (HS-SPME-GC-MS/MS) was used to estimate the 2-acetyl-1-pyrroline (2-AP) in raw and cooked rice samples of ten different traditional and improved varieties. Furthermore, HS-SPME-GC-MS-based volatile profiling was subjected to untargeted analyses to identify [...] Read more.
Herein, optimized headspace solid phase microextraction with gas chromatography–tandem mass spectrometry (HS-SPME-GC-MS/MS) was used to estimate the 2-acetyl-1-pyrroline (2-AP) in raw and cooked rice samples of ten different traditional and improved varieties. Furthermore, HS-SPME-GC-MS-based volatile profiling was subjected to untargeted analyses to identify major odorants in raw and cooked rice samples, and to understand chemical proximities among volatile profiles. Results showed that 2-AP content was remarkably increased in cooked rice compared to raw. Among the varieties studied, Pusa-1652 (Improved Kala Namak) and Kala Namak-2 were superior in the 2-AP content than Basmati varieties. Additionally, Govind Bhog, Kala Jeera and Jeera-32 had 2-AP content equivalent to or superior to Basmati rice varieties. Altogether, 18 and 22 volatiles were identified in the raw and cooked rice samples studied, respectively. Of these, ethyl butyrate, ethyl 3-methylbutanoate, 2-undecanone, ethyl benzoate, ethyl benzeneacetate, 2-methylnaphthalene, and 1-methylnaphthalene were characteristically detected in the cooked rice. The high amount of 2-ethyl-1-hexanol was uniquely found in raw rice samples, which can be a marker compound for freshly milled rice. Along with 2-AP, butanoic acid and benzoic acid derivatives, phenylethyl alcohol, ethyl 3-hydroxybutyrate, and indole may be responsible for the overall perceived characteristic Basmati-like aroma in cooked rice. Full article
(This article belongs to the Special Issue Assessment of Food Quality and Authenticity Using Volatile Compounds)
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20 pages, 3081 KiB  
Article
Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China
by Tian Lan, Chenxu Gao, Quyu Yuan, Jiaqi Wang, Hexin Zhang, Xiangyu Sun, Yushan Lei and Tingting Ma
Foods 2021, 10(7), 1645; https://doi.org/10.3390/foods10071645 - 16 Jul 2021
Cited by 26 | Viewed by 3476
Abstract
The aroma chemical composition of commonly planted kiwifruit cultivars in China was analyzed. The combination of 2-octanone with 3-octanone was the most suitable dual internal standard for quantitative analysis in GC-MS. A total of 172 aroma components in 23 kiwifruit cultivars were detected, [...] Read more.
The aroma chemical composition of commonly planted kiwifruit cultivars in China was analyzed. The combination of 2-octanone with 3-octanone was the most suitable dual internal standard for quantitative analysis in GC-MS. A total of 172 aroma components in 23 kiwifruit cultivars were detected, and ethyl butanoate, (E)-2-hexen-1-ol, and (E)-2-hexenal could be considered the core aroma components in kiwifruit, but still need further confirmation using Sensomics. E-nose could effectively distinguish different cultivars of kiwifruit. Clustering based on GC-MS and E-nose results tends to be consistent and demonstrate a certain degree of similarity. Kiwifruit cultivars with different flesh colors cannot be effectively distinguished by their aroma chemical compositions. Different species of kiwifruit can be distinguished to some extent by their aroma chemical compositions, but the effect was not satisfactory. These results could prove valuable in the breeding, planting, and marketing of kiwifruits. Full article
(This article belongs to the Special Issue Assessment of Food Quality and Authenticity Using Volatile Compounds)
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22 pages, 2335 KiB  
Article
Volatile Profiling of Pleurotus eryngii and Pleurotus ostreatus Mushrooms Cultivated on Agricultural and Agro-Industrial By-Products
by Dimitra Tagkouli, Georgios Bekiaris, Stella Pantazi, Maria Eleni Anastasopoulou, Georgios Koutrotsios, Athanasios Mallouchos, Georgios I. Zervakis and Nick Kalogeropoulos
Foods 2021, 10(6), 1287; https://doi.org/10.3390/foods10061287 - 04 Jun 2021
Cited by 18 | Viewed by 3286
Abstract
The influence of genetic (species, strain) and environmental (substrate) factors on the volatile profiles of eight strains of Pleurotus eryngii and P. ostreatus mushrooms cultivated on wheat straw or substrates enriched with winery or olive oil by products was investigated by headspace solid-phase [...] Read more.
The influence of genetic (species, strain) and environmental (substrate) factors on the volatile profiles of eight strains of Pleurotus eryngii and P. ostreatus mushrooms cultivated on wheat straw or substrates enriched with winery or olive oil by products was investigated by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Selected samples were additionally roasted. More than 50 compounds were determined in fresh mushroom samples, with P. ostreatus presenting higher concentrations but a lower number of volatile compounds compared to P. eryngii. Roasting resulted in partial elimination of volatiles and the formation of pyrazines, Strecker aldehydes and sulfur compounds. Principal component analysis on the data obtained succeeded to discriminate among raw and cooked mushrooms as well as among Pleurotus species and strains, but not among different cultivation substrates. Ketones, alcohols and toluene were mainly responsible for discriminating among P. ostreatus strains while aldehydes and fatty acid methyl esters contributed more at separating P. eryngii strains. Full article
(This article belongs to the Special Issue Assessment of Food Quality and Authenticity Using Volatile Compounds)
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18 pages, 1532 KiB  
Article
Volatile Composition of Industrially Fermented Table Olives from Greece
by Theano Mikrou, Katerina Kasimati, Ioanna Doufexi, Maria Kapsokefalou, Chrysavgi Gardeli and Athanasios Mallouchos
Foods 2021, 10(5), 1000; https://doi.org/10.3390/foods10051000 - 02 May 2021
Cited by 11 | Viewed by 2338
Abstract
Table olives represent one of the most important fermented products in Greece. Their highly appreciated flavor is directly associated with the volatile composition. However, extensive data on the volatile profile of table olives from Greek cultivars are scarce in the literature. For this [...] Read more.
Table olives represent one of the most important fermented products in Greece. Their highly appreciated flavor is directly associated with the volatile composition. However, extensive data on the volatile profile of table olives from Greek cultivars are scarce in the literature. For this reason, the volatile components of industrially fermented table olives from Kalamata, Conservolea and Halkidiki cultivars grown in different geographical areas within Greece were determined using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. More than 100 volatile compounds were identified and distributed over different chemical classes. All samples were rich in esters, alcohols and acids, whereas the samples of cv. Halkidiki were also characterized by increased levels of volatile phenols. Both qualitative and quantitative differences were observed, which resulted in the discrimination of the table olives according to olive cultivar and growing location. To the best of our knowledge, this is the first systematic study on the volatile profiles of table olives from Greek cultivars that also highlights the pronounced effect of olives’ growing location. Full article
(This article belongs to the Special Issue Assessment of Food Quality and Authenticity Using Volatile Compounds)
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17 pages, 6255 KiB  
Article
Comparative Study for the Determination of Fat-Soluble Vitamins in Rice Cereal Baby Foods Using HPLC-DAD and UHPLC-APCI-MS/MS
by Maria Katsa, Natalia Papalouka, Theodora Mavrogianni, Irene Papagiannopoulou, Marios Kostakis, Charalampos Proestos and Nikolaos S. Thomaidis
Foods 2021, 10(3), 648; https://doi.org/10.3390/foods10030648 - 18 Mar 2021
Cited by 10 | Viewed by 6573
Abstract
Two liquid chromatographic systems, one coupled to atmospheric pressure chemical ionization and tandem mass spectrometric methods (UHPLC-APCI-MS/MS) and the other a high-performance liquid chromatographic coupled to diode array detector (HPLC-DAD) were used to develop and validate methods for the simultaneous determination of fat-soluble [...] Read more.
Two liquid chromatographic systems, one coupled to atmospheric pressure chemical ionization and tandem mass spectrometric methods (UHPLC-APCI-MS/MS) and the other a high-performance liquid chromatographic coupled to diode array detector (HPLC-DAD) were used to develop and validate methods for the simultaneous determination of fat-soluble vitamins A, D3 and E in rice cereal baby foods. The chromatographic separation was performed on C18 columns with a mixture of methanol-acetonitrile as mobile phase for all methods. The extraction of fat-soluble vitamins included enzymatic hydrolysis with α-amylase, saponification, extraction with petroleum ether or n-hexane and purification with silica cartridge (only for vitamin D3). Quantification of vitamin D3 and E through UHPLC-APCI-MS/MS was performed by the use of internal standards (IS) D3-d3 and E-d6, respectively, while IS was not used for vitamin A. The methods were optimized and validated in terms of linearity, precision, trueness, limits of detection and quantification. The recoveries were in the range of 85.0–107% for retinol, 92.0–105% for α-tocopherol and 95.2–106% for cholecalciferol and the %RSD (Relative Standard Deviation) values ranged from 6.4% to 15%. The evaluation of the methods was also conducted through the estimation of uncertainties, the application in commercial samples and the participation in a proficiency test Full article
(This article belongs to the Special Issue Assessment of Food Quality and Authenticity Using Volatile Compounds)
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17 pages, 2245 KiB  
Article
Spoilage Potential of Pseudomonas (P. fragi, P. putida) and LAB (Leuconostoc mesenteroides, Lactobacillus sakei) Strains and Their Volatilome Profile during Storage of Sterile Pork Meat Using GC/MS and Data Analytics
by Olga S. Papadopoulou, Vasilis Iliopoulos, Athanasios Mallouchos, Efstathios Z. Panagou, Nikos Chorianopoulos, Chrysoula C. Tassou and George-John E. Nychas
Foods 2020, 9(5), 633; https://doi.org/10.3390/foods9050633 - 14 May 2020
Cited by 37 | Viewed by 3685
Abstract
The aim of the present study was to investigate the evolution of the volatile compounds of aerobically stored sterile pork meat as a consequence of the metabolic activities of inoculated specific spoilage microorganisms. Thus, Pseudomonas fragi, Pseudomonas putida, Lactobacillus sakei and [...] Read more.
The aim of the present study was to investigate the evolution of the volatile compounds of aerobically stored sterile pork meat as a consequence of the metabolic activities of inoculated specific spoilage microorganisms. Thus, Pseudomonas fragi, Pseudomonas putida, Lactobacillus sakei and Leuconostoc mesenteroides were inoculated in monocultures, dual cultures and a cocktail culture of all strains on sterile pork meat stored aerobically at 4 and 10 °C. Microbiological and sensory analyses, as well as pH measurements, were performed, along with headspace solid-phase microextraction gas chromatography/mass spectroscopy (headspace SPME–GC/MS) analysis. Data analytics were used to correlate the volatile compounds with the spoilage potential of each stain using multivariate data analysis. The results for the sensory discrimination showed that the volatiles that dominated in spoiled samples consisted mostly of alcohols, ketones and two esters (butyl acetate and ethyl acetate), while at fresh samples, dimethyl sulfide, furans, acetoin and ethyl lactate were detected. On the other hand, 2-butanone, diacetyl and acetaldehyde were among the volatile compounds that were mainly correlated with the inoculated meat during storage. In addition, P. fragi was positively correlated with a higher number of volatiles compared to the other strains, strengthening the hypothesis that volatile compound production is strain-dependent. Full article
(This article belongs to the Special Issue Assessment of Food Quality and Authenticity Using Volatile Compounds)
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24 pages, 5213 KiB  
Article
Smart Online Coffee Roasting Process Control: Modelling Coffee Roast Degree and Brew Antioxidant Capacity for Real-Time Prediction by Resonance-Enhanced Multi-Photon Ionization Mass Spectrometric (REMPI-TOFMS) Monitoring of Roast Gases
by Hendryk Czech, Jan Heide, Sven Ehlert, Thomas Koziorowski and Ralf Zimmermann
Foods 2020, 9(5), 627; https://doi.org/10.3390/foods9050627 - 14 May 2020
Cited by 7 | Viewed by 4039
Abstract
Process control with high time resolution is essential to maintain high product quality in coffee roasting. However, analytical techniques for quality assurance or measurements of desired coffee properties are often labor-intensive and can only be conducted after dropping the coffee beans. Resonance-enhanced multi-photon [...] Read more.
Process control with high time resolution is essential to maintain high product quality in coffee roasting. However, analytical techniques for quality assurance or measurements of desired coffee properties are often labor-intensive and can only be conducted after dropping the coffee beans. Resonance-enhanced multi-photon ionization time-of-flight mass spectrometry (REMPI-TOFMS) at 248 nm and 266 nm was applied to analyze the composition of the roast gas from small-scale Arabica coffee roasting. Coffee beans were dropped after different roasting times, ground and analyzed by Colorette to obtain the roast degree. Additionally, the antioxidant capacity of the coffee brew was determined by Folin–Ciocalteu (FC) assay. Models for the prediction of Colorette and FC values from REMPI mass spectra were constructed by partial least squares (PLS) regression. REMPI-TOFMS enables the prediction of Colorette values with a root-mean-square error in prediction (RMSEP) below 5 for both wavelengths. FC values could be predicted using REMPI at 248 nm with an RMSEP of 80.3 gallic acid equivalents (GA-eq) mg L−1, while REMPI at 266 nm resulted in RMSEP of 151 GA-eq mg L−1. Finally, the prediction of Colorette and FC value at 5 s time resolution were demonstrated with online measurements. Full article
(This article belongs to the Special Issue Assessment of Food Quality and Authenticity Using Volatile Compounds)
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