Analysis of Volatile Organic Compounds in Foods and Beverages that Impact Flavor

Dear Colleagues,

Over 10,000 volatile organic compounds are known to exist; however, it is also estimated than only 3–5% actually influence sensory perception in any given product. It is only relatively recently that we have had the instrumental capability to extract, separate, and identify these odor active volatile compounds, especially when present at very low concentrations in complex matrices. This is an exciting time for researchers involved in flavor chemistry as we evaluate new extraction approaches, techniques, instruments, and processes to better understand flavor generation in foods and beverages.

The potential of volatile organic compounds to influence sensory perception depends upon their odor activity (concentration and odor thresholds), but also on a host of other product factors. In order to progress our understanding of volatile aromatic compounds influencing flavor perception, more in-depth chemometric approaches are required to determine direct correlations between sophisticated analytical data and sensory science. This information can help producers to optimize existing products, potentially reduce losses, and create new targeted products for specific market segments. This work also encompasses metabolomics analysis in foods or crops in relation to flavor development. The term “flavoromics” has been created to encompass the chemometric analysis of large metabolomics data sets; however, it does not preclude the incorporation of any data that may directly or indirectly influence flavor development.

This Special Issue is open to any contribution wholly or partially investigating analytical approaches to enhance our understanding of the impact of aromatic volatile organic compounds on sensory perception of foods or beverages.

Prof. Kieran N. Kilcawley
Guest Editor

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