Aroma and Volatile Compounds from Foods
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".
Deadline for manuscript submissions: 31 January 2026 | Viewed by 8
Special Issue Editor
Interests: food flavor; carbohydrates; encapsulation; food sensory; mushrooms; GC-MS
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue, "Aroma and Volatile Compounds from Foods", delves into the critical role of volatile organic compounds (VOCs) in defining food’s sensory quality, safety, and consumer acceptance. Aroma compounds, a key subset of VOCs, directly contribute to flavor perception, while other volatiles can serve as indicators of freshness, the processing conditions, authenticity, spoilage, or safety.
We invite the submission of original research and reviews exploring the identification, characterization, formation pathways (enzymatic, thermal, microbial, chemical), and function of these compounds across diverse food matrices. The topics of interest include advances in analytical techniques (e.g., GC-MS, GC-O, PTR-MS, e-noses), structure–odor relationships, the impact of agricultural practices and processing (fermentation, cooking, storage) on volatile profiles, and the role of VOCs in food quality assessment and traceability. Studies investigating bioactive volatiles, masking/retention strategies, non-targeted screening, chemometrics for data analysis, and the influence of volatiles on consumer perceptions are also welcome.
This collection aims to provide a comprehensive platform for sharing cutting-edge research that enhances our understanding of food volatiles and their practical implications for the food industry.
Prof. Dr. Tao Feng
Guest Editor
Manuscript Submission Information
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Keywords
- aroma compounds
- volatile organic compounds (VOCs)
- food flavor
- gas chromatography–mass spectrometry (GC-MS)
- odor activity value (OAV)
- food quality
- food processing
- sensory analysis
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