Volatiles in Foods - Impact on Consumer Acceptance
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 December 2022) | Viewed by 23264
Special Issue Editors
Interests: food chemistry; food composition; food bioactive; foodomics; fgeographical markers; food markers; food authenticity; fraceability; food contaminants; microextraction techniques; instrumental techniques
Special Issues, Collections and Topics in MDPI journals
Interests: volatile organic compounds (VOCs); head space solid phase micro-extraction (HS SPME); gas chromatography–mass spectrometry (GC-MS); electronic nose; food quality; food safety; plant response to abiotic stress; packaging and/or storage conditions; innovative crops pre-treatment; modified and controlled atmosphere; logistic cold chain; innovative transport system; no-destructive systems for quality evaluation of fresh and fresh-cut fruits and vegetables; sensorial evaluation of fresh and fresh-cut fruits and vegetables; consumer acceptability based on the sensory properties of food
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Volatile organic compounds (VOCs) play a crucial role in the development of food aroma, which is the primary attribute for consumers’ acceptability. Scientific evidence suggests that odor is the main parameter that defines the quality of foods, since it acts as a signal of the presence of edible or inedible food even before the consumer sees the food. Different VOC patterns are obtained depending on cultivars, geographical origin, and different pre- and postharvest treatments or storage conditions, contributing to the discrimination of foodstuff in different sensory qualities. Recent studies have established that specific VOCs can enhance the flavor perception in plant-origin food, evaluating the overall acceptance by the statistical correlations among sensory attributes, assessed by a consumer panel, and analytical data, including the VOC profile.
In this context, this Special Issue of Foods invites you to send novel contributions concerning any aspect related to the monitoring of the VOC profile with the aim of contributing to identifying possible signature metabolites (biomarkers) or patterns able to guarantee desirable aromatic characteristics to consumers, to meet expectations in a specifically targeted consumer market and ensuring the highest possible quality.
Prof. Dr. José Sousa Câmara
Dr. Rosaria Cozzolino
Guest Editors
Manuscript Submission Information
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Keywords
- plant origin food
- spices
- beverages
- volatile organic compounds
- microextraction techniques
- HS-SPME/GC-MS
- electronic nose
- flavour and aroma
- odour and odour threshold
- odour activity values
- consumer acceptability
- fresh and fresh-cut vegetables
- genotype
- geographical origin
- packaging
- pre and postharvest treatments
- food quality/safety/authenticity
- data statistical treatment
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