Volatiles in Foods - Impact on Consumer Acceptance

Dear Colleagues,

Volatile organic compounds (VOCs) play a crucial role in the development of food aroma, which is the primary attribute for consumers’ acceptability. Scientific evidence suggests that odor is the main parameter that defines the quality of foods, since it acts as a signal of the presence of edible or inedible food even before the consumer sees the food. Different VOC patterns are obtained depending on cultivars, geographical origin, and different pre- and postharvest treatments or storage conditions, contributing to the discrimination of foodstuff in different sensory qualities. Recent studies have established that specific VOCs can enhance the flavor perception in plant-origin food, evaluating the overall acceptance by the statistical correlations among sensory attributes, assessed by a consumer panel, and analytical data, including the VOC profile.

In this context, this Special Issue of Foods invites you to send novel contributions concerning any aspect related to the monitoring of the VOC profile with the aim of contributing to identifying possible signature metabolites (biomarkers) or patterns able to guarantee desirable aromatic characteristics to consumers, to meet expectations in a specifically targeted consumer market and ensuring the highest possible quality.

Prof. Dr. José Sousa Câmara
Dr. Rosaria Cozzolino
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 250 words) can be sent to the Editorial Office for assessment.

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.