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5th Anniversary of Section Flavours and Fragrances and 30th Anniversary...
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5th Anniversary of Section Flavours and Fragrances and 30th Anniversary of Molecules

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".

Deadline for manuscript submissions: 31 October 2026 | Viewed by 2117

Special Issue Editor

Prof. Dr. Henryk H. Jeleń

E-Mail Website
Guest Editor
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
Interests: food flavors—formation and analytical aspects; extraction techniques in flavor analysis; gas chromatography–mass spectrometry in aroma research; electronic noses; food volatiles for authenticity testing; microbial volatiles; off-flavors
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The Flavours and Fragrances section of Molecules was appointed in 2019; therefore, together with the 30th anniversary of Molecules, we have arranged the 5th anniversary of our section. I have the honor and pleasure to serve as Editor in Chief for this section. The number of papers published in the Flavours and Fragrances section to date is well over 300.

Our goal is to provide a platform for high-quality research papers covering different areas of flavour-related research, namely volatile/aroma compounds, food aroma and taste, essential oils, microbial flavors/volatiles, omic approaches in flavor research, sample preparation, and analysis of sensory active molecules. We would like to be a journal section that substantially contributes to the advances in flavor research.

To mark these anniversary milestones, I would like to announce the launch of a Special Issue entitled “5th Anniversary of Section Flavours and Fragrances and 30th Anniversary of Molecules”.

I encourage potential authors working on various aspects of flavour chemistry to contribute to this Special Issue. We particularly welcome papers on novel analytical techniques, advances in flavor chemistry, important aroma compound classes, biogeneration of flavors, and developments in “omic” techniques—both encompassing research and review papers.

Prof. Dr. Henryk H. Jeleń
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. Molecules 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 2700 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

  • flavor
  • aroma
  • taste
  • fragrances
  • volatilomics
  • flavoromics
  • sensomics
  • food flavors
  • analysis of flavor compounds

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Published Papers (3 papers)

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Research

20 pages, 702 KiB  
Article
The Chemical and Sensory Impact of Cap Management Techniques, Maceration Length, and Ethanol Level in Syrah Wines from the Central Coast of California
by Emily S. Stoffel, Sean T. Kuster and L. Federico Casassa
Molecules 2025, 30(8), 1694; https://doi.org/10.3390/molecules30081694 - 10 Apr 2025
Cited by 1 | Viewed by 378
Abstract
The present study examined the effect of different cap management techniques, maceration length, and ethanol levels through chaptalization on the chemical and sensory composition of Syrah wines from the Edna Valley AVA in California. Punch down wines had significantly higher anthocyanins, tannins, and [...] Read more.
The present study examined the effect of different cap management techniques, maceration length, and ethanol levels through chaptalization on the chemical and sensory composition of Syrah wines from the Edna Valley AVA in California. Punch down wines had significantly higher anthocyanins, tannins, and total polymeric pigments compared to all other treatments. In terms of volatile chemistry, the submerged cap wines tended to have a higher concentration of esters and terpenes compared to the other treatments. Additionally, ethanol levels were more impactful on the chemical composition of the wines. As expected, chaptalized wines had significantly higher ethanol and glucose + fructose levels but also tended to have higher concentrations of esters and terpenes. Sensory evaluation was done through a modification of the Pivot© Profile method using an expert panel of winemakers (n = 15). The results suggested that cap management and the maceration length were more impactful on the sensory profile than the ethanol level whereby each cap management and maceration length treatment had a distinctive profile. As such, the punch down, chaptalized wines showed higher purple hue and color saturation attributes, blueberry orthonasal aromas as well as jammy and black fruit retronasal aromas. Submerged cap wines were associated with significantly meatier orthonasal aromas and reductive retronasal aromas. Extended maceration wines were characterized by more jammy orthonasal aromas and dried fruit retronasal aromas. However, within the extended maceration wines, the effect of chaptalization was apparent whereby the chaptalized wines showed more acetaldehyde aromas while the non-chaptalized wines were characterized by more herbal aromas. Full article
(This article belongs to the Special Issue 5th Anniversary of Section Flavours and Fragrances and 30th Anniversary of Molecules)
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18 pages, 907 KiB  
Article
Sensory Evaluation of Effervescent Nutritional Supplements: Identification and Characterisation of Off-Tastes
by Thomas Delompré, Christophe Martin, Loïc Briand and Christian Salles
Molecules 2025, 30(4), 854; https://doi.org/10.3390/molecules30040854 - 13 Feb 2025
Viewed by 708
Abstract
Nutritional supplements are often characterised by unpleasant tastes or aftertastes, primarily due to the presence of vitamins, minerals, and amino acids as active compounds. These taste defects can be masked by sweeteners or specific flavourings. However, the development of such strategies requires a [...] Read more.
Nutritional supplements are often characterised by unpleasant tastes or aftertastes, primarily due to the presence of vitamins, minerals, and amino acids as active compounds. These taste defects can be masked by sweeteners or specific flavourings. However, the development of such strategies requires a thorough understanding of the sensory characteristics of nutritional supplements. In the present study, the sensory properties of four effervescent nutritional supplements, differing in composition, were evaluated using Quantitative Descriptive Analysis (QDA) across three modalities: orthonasal and retronasal odour perception, as well as aftertaste and aroma persistence. Bitterness, astringency, and metallic sensations were found to be responsible for the negative sensory attributes of the products in solution. The addition of flavouring agents was found to have either a positive or negative effect on the taste characteristics of the supplements. Indeed, certain fruity notes enhanced sweet and sour sensations and were found to mask negative sensory perceptions, although this effect varied depending both on the nature of the nutritional supplement and on the QDA modalities, mainly due to the oral process progressing. A better understanding of these perceptual interactions could provide a solution for masking strategies, potentially reducing the use of additives that can be expensive and detrimental to health. Full article
(This article belongs to the Special Issue 5th Anniversary of Section Flavours and Fragrances and 30th Anniversary of Molecules)
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14 pages, 451 KiB  
Article
Identification of the Key Aroma Compounds in Condensed Hardwood Smoke
by Timothy Vazquez, Edisson Tello and Devin G. Peterson
Molecules 2025, 30(3), 720; https://doi.org/10.3390/molecules30030720 - 5 Feb 2025
Viewed by 702
Abstract
The aroma composition of condensed hardwood smoke generated from a mixed hardwood was characterized by gas chromatography–mass spectrometry/olfactometry analysis. Twenty-seven odorants with a flavor dilution value ≥4 were identified and quantified, revealing 19 compounds reported with an odor activity value >1 at a [...] Read more.
The aroma composition of condensed hardwood smoke generated from a mixed hardwood was characterized by gas chromatography–mass spectrometry/olfactometry analysis. Twenty-seven odorants with a flavor dilution value ≥4 were identified and quantified, revealing 19 compounds reported with an odor activity value >1 at a 0.3% dosage level. The odorants with the highest dilution values were 2,3-butanedione (buttery), guaiacol (clove, vanilla), 4-methylguaiacol (toasted, vanilla, ashy), 3-ethylphenol (ashy), 4-methylsyringol (burnt, plastic, clove), and butyric acid (cheesy). Sensory descriptive analysis revealed that the condensed smoke consisted of eight main attributes, namely ashy, burnt–sulfurous, creosote, green–woody, pungent, smoky, spicy–sweet, and woody. No significant differences in the aroma attributes were reported between the condensed smoke and the corresponding recombination model, indicating that the odorants effectively captured the characteristic aroma of the condensed smoke. Full article
(This article belongs to the Special Issue 5th Anniversary of Section Flavours and Fragrances and 30th Anniversary of Molecules)
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