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Foods
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Food Flavor Characterization
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Food Flavor Characterization

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: closed (31 May 2020) | Viewed by 8214

Special Issue Editors

Prof. Dr. Raquel Maria Callejon

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Guest Editor
Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González nº 2, 41012, Sevilla, Spain
Interests: aroma, volatile composition, fermented vegetable products, olive oil, quality control, authenticity, chemometrics, spectroscopy, GC-MS-O and sensory analysis
Prof. Dr. Maria Lourdes Morales

E-Mail Website
Guest Editor
Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González nº 2, 41012, Sevilla, Spain
Interests: aroma; volatile composition; fermented vegetable products; changes in food processing; quality control; GC-MS-O; sensory analysis; chemometrics and volatilome
Dr. Cristina Ubeda

E-Mail Website
Guest Editor
Instituto de Ciencias Biomédicas, Facultad de Ciencias, Universidad Autónoma de Chile, C/ El Llano Subercaseaux 2801, Santiago, Chile
Interests: aroma; volatile composition; fermented vegetable products; fruit volatile composition, changes food processing; olfactometry and sensory analysis

Special Issue Information

Dear Colleagues,

Flavor is an essential organoleptic characteristic of food. It is a factor that conditions consumers’ preferences. In addition, it is related with the quality of a product and its typicity. This has been used to differentiate a high-quality product from others by chemometric analysis or as a tool for food authenticity. Food flavor depends on multiple factors, from raw material and production procedures to conservation methods employed. Moreover, flavor is important to improve and develop new products of high quality. This makes food flavor an interesting research field with a high potential for quality control, authenticity, and innovations.

This Special Issue will focus on the diverse aspects of food volatile fraction. You are cordially invited to submit review articles and original research papers related to new approaches to analyze the volatile composition, the study of flavor as a quality marker, authenticity or quality control, the influence on flavor of food production process, such as the application of new technologies or microorganism selection, etc.

Potential topics include, but are not limited to:

  • Analysis of volatile fraction
  • New approach of chemometric tools for data treatment
  • Aroma fingerprint
  • Flavor and authenticity
  • Flavor and quality control
  • Flavor and food production technology
  • Flavor and microorganisms

Prof. Dr. Raquel Maria Callejon
Prof. Dr. Maria Lourdes Morales
Dr. Cristina Ubeda
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

  • analysis of volatile fraction
  • new approach of chemometric tools for data treatment
  • aroma fingerprint
  • flavor and authenticity
  • flavor and quality control
  • flavor and food production technology
  • flavor and microorganisms

Published Papers (2 papers)

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Research

18 pages, 1633 KiB  
Article
Comparison of the Novel Thin Film-Solid Phase Microextraction and Sorptive Extraction Methods for Picual and Hojiblanca Olive Oil Volatile Fraction Analysis in Headspace
by M. Pilar Segura-Borrego, Rocío Ríos-Reina, Cristina Ubeda, Raquel M. Callejón and M. Lourdes Morales
Foods 2020, 9(6), 748; https://doi.org/10.3390/foods9060748 - 5 Jun 2020
Cited by 7 | Viewed by 2198
Abstract
For first time, the new device named thin film solid phase microextraction (TF-SPME) has been used to determine the volatile profile of the Picual and Hojiblanca varieties of extra virgin olive oils. To this end, different traditional sampling methods such as headspace sorptive [...] Read more.
For first time, the new device named thin film solid phase microextraction (TF-SPME) has been used to determine the volatile profile of the Picual and Hojiblanca varieties of extra virgin olive oils. To this end, different traditional sampling methods such as headspace sorptive extraction (HSSE) with polydimethylsiloxane (PDMS) and polyethyleneglycol-modified silicone (EG/Silicone) Twisters® have been compared with the TF-SPME devices coated with different extraction polymeric phases. PARADISe software was used as a non-targeting method to process all data. The best results were obtained by HSSE-PDMS and 2TF-SPME. Moreover, the 2TF-SPME extraction method achieved the most adequate results of linearity for most compounds, according to F-values, while the intermediate precision results were similar for both 2TF-SPME and HSSE-PDMS sampling methods. Different sensitivity was observed between both sampling methods depending on the volatile compound, without being clearly influenced by the polarity of them. Although both sampling methods enabled the main active aroma of olive oil to be determined and for them to be differentiated according to olive variety, the 2TF-SPME method appears to be the most suitable for this goal. Full article
(This article belongs to the Special Issue Food Flavor Characterization)
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15 pages, 1685 KiB  
Article
The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products
by Vilma Quitral, Juanita Valdés, Valeska Umaña, Nicol Gallardo, María José Alcaino, Carolina Araya and Marcos Flores
Foods 2019, 8(8), 329; https://doi.org/10.3390/foods8080329 - 8 Aug 2019
Cited by 10 | Viewed by 5595
Abstract
The purpose of this work was to evaluate the role of non-caloric sweeteners in pastry products considering the product made with sugar as a control sample. Sensory preference and acceptability with consumers were determined through ranking test and 9-point hedonic scale respectively. The [...] Read more.
The purpose of this work was to evaluate the role of non-caloric sweeteners in pastry products considering the product made with sugar as a control sample. Sensory preference and acceptability with consumers were determined through ranking test and 9-point hedonic scale respectively. The satiation and satiety were determined by the visual analogue scale (VAS). In addition, caloric intake; macronutrients; physical parameters such as yield, specific volume, hardness, cohesiveness, and gum; stability in storage time by microbiological analysis; and moisture variation of the samples were calculated. The results showed that the preference and sensory acceptability is significantly (p < 0.05) higher in the control sample; the sweeteners decreased the sensory response, but not the satiation and satiety, although these are not related to the sensory response and did not present significant differences with the control sample, except in the satiation parameter of the sample sweetened with Stevia. The physical and texture parameters highlight the best quality of the control sample and are related to the sensory response. The shelf life is also greater in the control sample, which shows that sugar contributes sweetness and other technological characteristics related to texture, stability during storage, aroma, color, and flavor, thanks to the Maillard reaction. Full article
(This article belongs to the Special Issue Food Flavor Characterization)
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