Characterization and Instrumental Analysis of Aroma-Active Compounds in Fermented Food and Beverage, the Second Edition
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".
Deadline for manuscript submissions: 31 May 2025 | Viewed by 2322
Special Issue Editor
Interests: volatile analysis; beer and hop aroma; liquor aroma; grape and wine aroma; grape and wine polyphenols; wine quality
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermented food products are experiencing a renewed interest, mainly driven by numerous inherent health benefits, and are being promoted to prevent diseases, from obesity to cancer (Kim et al., 2011). For instance, Kefir reduces lactose intolerance symptoms, stimulates the immune system, and lowers cholesterol (Guzel-Seydim et al., 2011).
On 8 July 2022, CISION PR Newswire (https://www.prnewswire.com/) stated, “The naturally fermented food market size is set to grow by USD 2.05 billion from 2021 to 2026. The report projects the market to progress at a CAGR (compound annual growth rate) of 7.93%, as per the latest market report by Technavio. 43% of the market's growth will originate from North America during the forecast period”.
There are many types of fermented food, including beer, wine, liquors, and recently popular kombucha, as well as kimchi, sauerkraut, cheeses, sausage, yogurt, miso, natto, pickled vegetables, and various kinds of vinegar and soy sauces. Fermentation is an essential process for the production of fermented food, as well as a natural flavor enhancement. As is well known, aroma compounds are primarily derived from fatty acids, amino acids, and carbohydrates with straight‐chain, branched‐chain, and cyclic structures, as well as nitrogen and sulfur. During fermentation, microbial metabolization breaks down large, less flavorful compounds into smaller molecules; microbes further amplify existing flavors, expand the depth of flavor, and develop new and nuanced flavors. Thus, the complexity of the matrix of fermented food makes their volatile analysis highly dynamic and challenging. Therefore, highly sophisticated techniques involved in extraction and enrichment, separation, and sensitive and selective detection are required for the reliable determination of odorants in this complex matrix system. The Special Issue will cover a wide range of topics related to aroma characterization and analysis in fermented foods, including, but not limited to, advances in sample preparation (dynamic headspace solid-phase micro-extraction (HS-SPME), stir bar and thin-film sorptive extraction, etc.); the new development of column chemistry and separation science; multi-dimensional gas chromatographs coupled with mass spectrometry (GC-MS); and other detection techniques.
Dr. Yanping L. Qian
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
- fermentation
- fermented food production
- fermented food flavor
- aroma characterization
- gas chromatography–mass spectrometry/olfactory (GC-MS/O)
- Sensorial properties
- HS-SPME
- stir bar and thin-film sorptive extraction
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.
Further information on MDPI's Special Issue policies can be found here.
