Special Issue "Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food"
Deadline for manuscript submissions: closed (31 March 2020) | Viewed by 41261
A printed edition of this Special Issue is available here.
Interests: gas chromatography; mass spectrometry; physical and chemical properties of food and relationship with human sensory perception; sensory analysis
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Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odour and aroma. Indeed, olfaction is one of the main aspects influencing the appreciation or dislike of particular food items. Volatile compounds are perceived through the smell sensory organs of the nasal cavity, and evoke numerous associations and emotions, even before the food is tasted. Such a reaction occurs because the information from these receptors is directed to the hippocampus and amygdala, the key regions of the brain involved in learning and memory.
In addition to identifying the odour active compounds, the analysis of the volatile compounds in food is also applicable for detecting the ripening, senescence, and decay in fruit and vegetables, as well as monitoring and controlling the changes during food processing and storage (i.e., preservation, fermentation, cooking, and packaging).
I warmly invite colleagues to submit their original research or review articles covering all aspects of volatile compounds research in the food sector (excluding pesticides), and/or the analytical methods used to identify, measure, and monitor these molecules.
Dr. Eugenio Aprea
Manuscript Submission Information
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- Aroma profiling
- Food processing
- Maillard reaction
- Food Decay
- Solid phase microextraction
- Gas chromatography
- Gas sensors