Volatile Aroma Compounds—Food Sensory and Nutrition Attributes

Dear Colleagues,

Volatiles organic compounds (VOCs) play a crucial role in determining taste, aroma, and overall food enjoyment. They can also reflect the quality, safety, and nutritional value of food. VOCs are emitted due to different processes that might be impulsive (ripening and contamination) or assisted (cooking or fermentation). VOCs can also be produced by changes in temperature during manufacturing, transportation, and storage. The most widely used method for volatile characterization is solid-phase micro-extraction (SPME) in combination with GC or GC×GC coupled with MS.

The sensory evaluation of food can be achieved by a sensory analytical instrument (E-nose) associated with sensory analysis performed by professional panel groups. The interdisciplinary connections between a sensory panel and analytical data (VOC profiles), particularly in the context of new food products, remain insufficiently explored. In this context, this Special Issue of Foods invites you to send novel contributions concerning any aspect related to VOC monitoring, with the aim of contributing to identifying possible signature metabolites (bio-markers) or patterns, which, in combination with sensory analysis, can guarantee desirable aromatic characteristics to consumers in order to meet the expectations of the audience in a specifically targeted market (i.e., novel foods) and ensuring the highest possible quality.

Dr. Rosaria Cozzolino
Guest Editor

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