Volatiles in Foods - Impact on Consumer Acceptance

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

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