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Foods
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Quantitative NMR and MRI Methods Applied for Foodstuffs
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Quantitative NMR and MRI Methods Applied for Foodstuffs

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

Deadline for manuscript submissions: 31 May 2025 | Viewed by 1223

Special Issue Editors

Dr. Gianfranco Picone

E-Mail Website
Guest Editor
Department of Agricultural and Food Sciences (DISTAL), University of Bologna, 47521 Cesena, Italy
Interests: metabolomics; HR-NMR; foodomics; nutrimetabolomics; chemometrics
Special Issues, Collections and Topics in MDPI journals
Dr. Francesca Danesi

E-Mail Website
Guest Editor
Department of Agricultural and Food Sciences (DISTAL), University of Bologna, 47521 Cesena, Italy
Interests: metabonomic studies; food biochemistry; in vitro digestion; foodomics; bioactive food components; antioxidants; (poly)phenols; n−3 fatty acids; functional foods; cell culture; nutrigenomics

Special Issue Information

Dear Colleagues,

I am delighted to inform you about a new Special Issue on “Quantitative NMR and MRI Methods Applied for Foodstuffs”. This Special Issue will provide a platform for experts to publish research on the most recent and advanced applications of quantitative NMR (qNMR) and magnetic resonance imaging q(MRI) methods in the foods field. qNMR and MRI methods have found several different applications in the analysis and characterization of foodstuffs. These techniques offer non-destructive, non-invasive, and rapid analysis capabilities, becoming valuable tools for the assessment of food quality and authenticity, as well as for the evaluation of their nutritional values. Information on MR images and spectra can be manipulated and used to determine food components, such as water, fats, proteins, and carbohydrates. At the same time, they can be exploited to assess the distribution of moisture, fat, and other components within food matrices, providing insights into texture, homogeneity, and overall quality. Thus, this Special Issue is open to original works and reviews that explore the application of qNMR and MRI in the field of food analysis, including topics such as in vitro digestion.

Dr. Gianfranco Picone
Dr. Francesca Danesi
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 authenticity
  • food quality
  • qNMR spectroscopy
  • MR imaging
  • metabolomics
  • water mobility and binding
  • green chemistry
  • in vitro digestion
  • bioactive compounds

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Published Papers (1 paper)

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Research

15 pages, 5144 KiB  
Article
Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography–Mass Spectrometry and Gas Chromatography–Ion Mobility Spectrometry
by Bingde Zhou, Xin Zhao, Luca Laghi, Xiaole Jiang, Junni Tang, Xin Du, Chenglin Zhu and Gianfranco Picone
Foods 2024, 13(18), 2911; https://doi.org/10.3390/foods13182911 - 14 Sep 2024
Viewed by 921
Abstract
It is well known that different muscles of yak exhibit distinctive characteristics, such as muscle fibers and metabolomic profiles. We hypothesized that different muscles could alter the flavor profile of yak jerky. Therefore, the objective of this study was to investigate the differences [...] Read more.
It is well known that different muscles of yak exhibit distinctive characteristics, such as muscle fibers and metabolomic profiles. We hypothesized that different muscles could alter the flavor profile of yak jerky. Therefore, the objective of this study was to investigate the differences in flavor profiles of yak jerky produced by longissimus thoracis (LT), triceps brachii (TB) and biceps femoris (BF) through electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography–mass spectrometry (GC-MS) and gas chromatography–ion mobility spectrometry (GC-IMS). The results indicated that different muscles played an important role on the flavor profile of yak jerky. And E-nose and E-tongue could effectively discriminate between yak jerky produced by LT, TB and BF from aroma and taste points of view, respectively. In particular, the LT group exhibited significantly higher response values for ANS (sweetness) and NMS (umami) compared to the BF and TB groups. A total of 65 and 47 volatile compounds were characterized in yak jerky by GC-MS and GC-IMS, respectively. A principal component analysis (PCA) model and robust principal component analysis (rPCA) model could effectively discriminate between the aroma profiles of the LT, TB and BF groups. Ten molecules could be considered potential markers for yak jerky produced by different muscles, filtered based on the criteria of relative odor activity values (ROAV) > 1, p < 0.05, and VIP > 1, namely 1-octen-3-ol, eucalyptol, isovaleraldehyde, 3-carene, D-limonene, γ-terpinene, hexanal-D, hexanal-M, 3-hydroxy-2-butanone-M and ethyl formate. Sensory evaluation demonstrated that the yak jerky produced by LT exhibited superior quality in comparison to that produced by BF and TB, mainly pertaining to lower levels of tenderness and higher color, taste and aroma levels. This study could help to understand the specific contribution of different muscles to the aroma profile of yak jerky and provide a scientific basis for improving the quality of yak jerky. Full article
(This article belongs to the Special Issue Quantitative NMR and MRI Methods Applied for Foodstuffs)
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