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Analytical Strategies to Quantified Volatile Compounds in Food Products

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

Deadline for manuscript submissions: closed (30 July 2021) | Viewed by 10626

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Special Issue Editor

Dr. Arantzazu Valdés García

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Guest Editor

Analytical Chemistry, Nutrition & Food Sciences Department, University of Alicante, P.O. Box 99, 03080 Alicante, Spain
Interests: food quality; food safety; materials chemistry; spectroscopy; analytical chemistry; food technology; food packaging materials; food processing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Identification and quantification of odorant volatile molecules exhaled by natural food products of vegetable or animal origin are attracting more and more attention to the scientific and the economic sectors. Smelling volatiles are widely used in the food sector, such as flavorings and preserving agents. However, foods can also be characterized, as well as chemical structure and/or concentration, according to their sensory properties. As a result, scientists and the food industry have been exploring accurate, rugged, and precise analytical methods through different multicomponent techniques for the analysis of volatile compounds.

For the present Special Issue, entitled “Analytical Strategies to Quantified Volatile Compounds in Food Products", we invite both original research and review articles related to the current state-of-the-art in volatile compounds in foods with an emphasis on recent trends in quantification analytical techniques. This Special Issue will focus primarily on the following topics:

Identification of volatile compounds;
Extraction of volatile compounds;
Quantification of volatile compounds;
Sensory analysis;
Food products;
Food wastes;
Plant species;
Novel additives;
Shelf life analysis.

Prof. Dr. Arantzazu Valdés García
Guest Editor

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

Volatile compounds
Food products
Analytical techniques
Food wastes
Novel additives
Shelf life study
Sensory analysis

Published Papers (3 papers)

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Research

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16 pages, 2063 KiB

Open AccessArticle

Optimization of Volatile Compounds Extraction from Industrial Celery (Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources

by Ana Beltrán Sanahuja, Mercedes Ponce Landete, María Isabel Domingo Martínez, María Soledad Prats Moya and Arantzazu Valdés García

Foods 2021, 10(11), 2664; https://doi.org/10.3390/foods10112664 - 02 Nov 2021

Cited by 6 | Viewed by 2954

Abstract

In this study, the potential of industrial celery by-products (the stalk and root) serving as sources of aromatics and antioxidants was investigated. A headspace solid phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS) procedure was optimized to isolate volatile compounds from celery by-products. A Box–Behnken experimental design was proposed to optimize the procedure through a response surface methodology. The optimal extraction conditions were found to be 1.6 g of homogenized fresh by-product at 30 °C for 60 min. Under these conditions, 26 volatile compounds in stalk and root samples were identified, monoterpenes and sesquiterpenes being the main components. The content of limonene and γ-terpinene found in the stalk was significantly higher in comparison with root samples. Total phenolic content and antioxidant activity (ABTS and FRAP) results underlined the celery wastes studied as good sources of free radical scavengers. This work suggests the potential application of these by-products in the food industry and opens new pathways to valorize celery residues, contributing to the circular economy. Full article

(This article belongs to the Special Issue Analytical Strategies to Quantified Volatile Compounds in Food Products)

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10 pages, 644 KiB

Open AccessArticle

Detection of Volatiles from Raw Beef Meat from Different Packaging Systems Using Solid-Phase Microextraction GC–Accurate Mass Spectrometry

by Debarati Bhadury, Yada Nolvachai, Philip J. Marriott, Joanne Tanner and Kellie L. Tuck

Foods 2021, 10(9), 2018; https://doi.org/10.3390/foods10092018 - 27 Aug 2021

Cited by 6 | Viewed by 2829

Abstract

The volatile profile of raw beef contains vital information related to meat quality and freshness. This qualitative study examines the effect of packaging system on the formation and release of volatile organic compounds (VOCs) from raw beef over time, relative to the packaging best before date (BBD). The three packaging systems investigated were modified atmospheric packaging, vacuum packaging, and cling-wrapped packaging. Porterhouse steak samples with the same BBD were analysed from 3 days before to 3 days after the BBD. VOCs were detected via preconcentration using solid-phase microextraction combined with gas chromatography–accurate mass quadrupole time-of-flight mass spectrometry. In total, 35 different VOCs were tentatively identified. Interestingly, there was no clear relationship of the VOCs detected between the three packaging systems, with only carbon disulphide and acetoin, both known volatiles of beef, detected in all three. This is the first study to investigate the effects of commercial packaging systems on VOC formation; it provides an understanding of the relationship of VOCs to the BBD that is essential for the development of on-pack freshness and quality sensors. Full article

(This article belongs to the Special Issue Analytical Strategies to Quantified Volatile Compounds in Food Products)

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Review

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17 pages, 6739 KiB

Open AccessFeature PaperReview

Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification

by Arantzazu Valdés García, Raquel Sánchez Romero, Adriana Juan Polo, Soledad Prats Moya, Salvador E. Maestre Pérez and Ana Beltrán Sanahuja

Foods 2021, 10(7), 1611; https://doi.org/10.3390/foods10071611 - 12 Jul 2021

Cited by 15 | Viewed by 4285

Abstract

The presence of nuts in diets has notably increased due to their composition, and the presence of antioxidants and their unsaturated fatty acid profile has led to a considerable increase in their consumption. The volatile profile of nuts is important from different points of view. It affects consumer’s selection, influences raw material selection for the production of composite foods, dictates variety selection in breeding programs, and, from a quality perspective, its changes can indicate food degradation or alteration. A review of the published bibliography concerning the determination of volatiles in nuts has been carried out. The information retrieved has been divided into four main sections. First, a discussion on the main volatiles present in nuts is performed; next, a revision of the methods used to determine the volatiles is presented; and, finally, two sections describing how harvesting conditions, healthy state and the thermal treatment of nuts modifies their volatile profile are added. Analysis of the published bibliography denoted the complexity of volatile determination and the different variables that can modify the compounds present in the volatile fraction of nuts. Full article

(This article belongs to the Special Issue Analytical Strategies to Quantified Volatile Compounds in Food Products)

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