Functional Volatile Compounds: Detection, Analysis and Applications

Dear Colleagues,

Flavor is an important attribute of food quality control, because it is one of the important perceptions of quality and is often used by consumers to decide their preference for consumption, thus it has always been the focus of much research. Flavor is formed by the combination of taste (attributed to non-volatile compounds), aroma (related to volatile compounds), and chemesthetic sensations, and many studies have focused on the above research contents. It is crucial to understand the flavour formation and perception of, so new novel processing technologies can be developed to match or improve the flavor. However, studies using flavor as an evaluation index of food and its release mechanisms still need to explore further.

We are pleased to invite colleagues to submit original research or review articles covering all aspects of flavor research.

Topics Covered

We are particularly interested in original research papers or perspectives which consider:

• The flavor and functional profile of food
• Formation mechanisms in food flavor
• New evaluation methodologies in food flavor and biological activities
• Flavor interaction and flavor release
• The sensory evaluation of food

Dr. Xiaoming Fang
Dr. Xiangxin Li
Guest Editors

Manuscript Submission Information

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• flavor chemistry
• food quality
• formation mechanisms
• new evaluation methodologies
• molecular interaction
• sensory evaluation