Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Fatty Acids in Edible Fats and Oils: Composition Analysis and...
share announcement

Fatty Acids in Edible Fats and Oils: Composition Analysis and Nutritional Properties

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

Deadline for manuscript submissions: 31 July 2025 | Viewed by 1755

Special Issue Editors

Dr. Youfeng Zhang

E-Mail Website
Guest Editor
Department of Flavor Chemistry, University of Hohenheim, 70599 Stuttgart, Germany
Interests: edible fats; oil flavor; safety
Dr. Xiaoxiao Feng

E-Mail Website
Guest Editor
Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Interests: food chemistry; vegetable fats and protein processing; evaluation of food flavor quality; flavor perception
Dr. Jun Jin

E-Mail Website
Guest Editor
School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, China
Interests: specialty fats; whipping cream; food emulsion; chocolate; esterification
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Edible fats and oils are fundamental ingredients in food systems, contributing not only to nutritional value but also to sensory attributes like flavor. This Special Issue, titled "Fatty Acids in Edible Fats and Oils: Composition Analysis and Nutritional Properties", aims to bring together cutting-edge research and reviews that advance our understanding of lipid composition, flavor development, and health benefits. We invite contributions exploring diverse aspects, including advanced methods for lipid analysis, the impact of processing and storage on flavor and nutritional quality, and the role of lipids and lipid-associated compounds in health and metabolism. Studies on flavor chemistry, sensory perception, and innovative strategies to enhance the flavor profile of edible fats and oils are also highly encouraged.

Dr. Youfeng Zhang
Dr. Xiaoxiao Feng
Dr. Jun Jin
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

  • lipid composition
  • flavor development
  • nutritional insights
  • lipid-associated compounds
  • advanced lipid analysis
  • processing and storage effects
  • sensory perception
  • flavor chemistry
  • health and metabolism
  • edible fats and oils

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

18 pages, 3331 KiB  
Article
Impact of Drying-Induced Structural Modifications on Flavor Release of Star Anise During Boiling
by Xiangmin Kuang, Silei Zhang, Chaofan Guo, Yongli Jiang, Wenchao Liu, Fujie Zhang, Qingbo Huang and Junjie Yi
Foods 2025, 14(10), 1802; https://doi.org/10.3390/foods14101802 - 19 May 2025
Abstract
Star anise, a traditional seasoning, plays a significant role in influencing consumer preferences through its flavor release during cooking. This study examines how drying techniques—hot air drying (HAD), heat pump drying (HPD), Far-infrared drying (FIRD), and microwave vacuum drying (MVD)—affect the visual appearance [...] Read more.
Star anise, a traditional seasoning, plays a significant role in influencing consumer preferences through its flavor release during cooking. This study examines how drying techniques—hot air drying (HAD), heat pump drying (HPD), Far-infrared drying (FIRD), and microwave vacuum drying (MVD)—affect the visual appearance and flavor release of star anise. Among these techniques, HAD required the longest drying time (20.5 h) and had the highest fracture rate (11.97%), while MVD achieved the shortest drying time (70 min) and FIRD had the lowest fracture rate (9.84%). Color analysis of dried star anise fruits revealed no significant differences among HAD, HPD, and FIRD (p* > 0.05), but MVD resulted in poorer color quality. Following boiling, 26 aroma compounds were identified, with trans-anethole and anisic aldehyde being the most prominent. Compared to other techniques, HPD exhibited the highest volatile oil content and trans-anethole levels in star anise after cooking. Overall, HPD produces star anise with superior visual quality and enhanced flavor release during cooking, making it a more suitable option for large-scale drying. Full article
(This article belongs to the Special Issue Fatty Acids in Edible Fats and Oils: Composition Analysis and Nutritional Properties)
►▼ Show Figures

Figure 1

17 pages, 4272 KiB  
Article
Characterization of Volatile Compounds and Odorants in Different Sichuan Pepper Varieties in Tallow Hotpot
by Wenhua Li, Qiaojun Wang, Huilin Huan, Gangcheng Wu, Qingzhe Jin, Youfeng Zhang and Xingguo Wang
Foods 2025, 14(4), 627; https://doi.org/10.3390/foods14040627 - 13 Feb 2025
Cited by 1 | Viewed by 751
Abstract
Sichuan pepper plays a vital role in enhancing the flavor of hotpot. However, the specific flavor compounds involved are still unclear. In this study, the key aroma components of Sichuan pepper tallow hotpot were explored. Six aroma attributes were evaluated by quantitative descriptive [...] Read more.
Sichuan pepper plays a vital role in enhancing the flavor of hotpot. However, the specific flavor compounds involved are still unclear. In this study, the key aroma components of Sichuan pepper tallow hotpot were explored. Six aroma attributes were evaluated by quantitative descriptive sensory analysis (QDA). Gas chromatography–mass spectrometry (GC-MS) identified 56 compounds. Among them, a total of 27 aroma-active compounds were identified by gas chromatography–olfactometry (GC-O) and aroma extract dilution analysis (AEDA). Sixteen aroma-active compounds were determined using odor activity values (OAVs) ≥ 1. Linalool, linalyl acetate, D-limonene, sabinene, β-myrcene, eucalyptol, α-terpineol, terpinen-4-ol, acetic acid, (E,E)-2,4-decadienal, (E)-2-heptenal, and others were identified as the key aroma compounds. Chemometrics analysis indicated that the aroma of green Sichuan pepper tallow hotpot was green, and the aroma of different red Sichuan pepper tallow hotpots varied significantly. The research results serve as a foundation for the quality control and production of the hotpot industry. Full article
(This article belongs to the Special Issue Fatty Acids in Edible Fats and Oils: Composition Analysis and Nutritional Properties)
►▼ Show Figures

Figure 1

Review

Jump to: Research

30 pages, 28820 KiB  
Review
Advances in Food Aroma Analysis: Extraction, Separation, and Quantification Techniques
by Dandan Pu, Zikang Xu, Baoguo Sun, Yanbo Wang, Jialiang Xu and Yuyu Zhang
Foods 2025, 14(8), 1302; https://doi.org/10.3390/foods14081302 - 9 Apr 2025
Viewed by 714
Abstract
Decoding the aroma composition plays a key role in designing and producing foods that consumers prefer. Due to the complex matrix and diverse aroma compounds of foods, isolation and quantitative analytical methods were systematically reviewed. Selecting suitable and complementary aroma extraction methods based [...] Read more.
Decoding the aroma composition plays a key role in designing and producing foods that consumers prefer. Due to the complex matrix and diverse aroma compounds of foods, isolation and quantitative analytical methods were systematically reviewed. Selecting suitable and complementary aroma extraction methods based on their characteristics can provide more complete aroma composition information. Multiple mass spectrometry detectors (MS, MS/MS, TOF-MS, IMS) and specialized detectors, including flame ionization detector (FID), electron capture detector (ECD), nitrogen–phosphorus detector (NPD), and flame photometric detector (FPD), are the most important qualitative technologies in aroma identification and quantification. Furthermore, the real-time monitoring of aroma release and perception is an important developing trend in the aroma perception of future food. A combination of artificial intelligence for chromatographic analysis and characteristic databases could significantly improve the qualitative analysis efficiency and accuracy of aroma analysis. External standard method and stable isotope dilution analysis were the most popular quantification methods among the four quantification methods. The combination with flavoromics enables the decoding of aroma profile contributions and the identification of characteristic marker aroma compounds. Aroma analysis has a wide range of applications in the fields of raw materials selection, food processing monitoring, and products quality control. Full article
(This article belongs to the Special Issue Fatty Acids in Edible Fats and Oils: Composition Analysis and Nutritional Properties)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-3
Back to TopTop