Chemical Transformations and Analysis in Food: Nutrition, Flavor Compounds, and Microbiological Research
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 30 June 2026 | Viewed by 708
Special Issue Editors
Interests: food fermentation; fermentation technology; food microbiology; flavor compounds; flavor formation; flavor improvement
Special Issues, Collections and Topics in MDPI journals
Interests: animal-derived food processing and manufacturing; salt reduction in foods; food taste and aroma; food colloidal delivery; flavor stabilization; biodegradable films
Interests: food flavor chemistry; molecular sensory science; Maillard reaction intermediates; food additives; meat product quality control; microwave processing; food physical properties
Special Issue Information
Dear Colleagues,
The flavor, nutrition, and safety of food are inextricably linked to its intrinsic chemical composition and transformative processes. These changes originate from the raw materials themselves and occur during processing, storage, and microbial fermentation, profoundly impacting the final quality of food products. In-depth research into the chemical transformations between food components, the evolution of nutrients, the formation mechanisms of flavor compounds, and the role of microorganisms is crucial for advancements in food science. The objective of this Special Issue is to compile original research articles and reviews focusing on novel methods for the chemical analysis of food nutrition and flavor, the kinetics and mechanisms of chemical transformations, the contribution of microbial metabolism to food quality, and the application of relevant analytical techniques in food research and development. Understanding these dynamics requires a multidisciplinary approach at the intersection of chemistry, microbiology, and sensory science. Particular emphasis will be given to research that integrates these perspectives to achieve a holistic understanding of food quality evolution. Such cross-disciplinary insights are essential for developing novel strategies to enhance food nutrition, flavor, and safety in a sustainable manner.
Dr. Zhijia Liu
Dr. Xuejiao Wang
Dr. Xingwei Wang
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. 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 compounds
- fermented food
- flavor formation
- flavor compound production/synthesis
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