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Volatile Natural Products: Extraction, Characterization and Application

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".

Deadline for manuscript submissions: 31 July 2025 | Viewed by 392

Special Issue Editor


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Guest Editor
Department of Cosmeceutics, China Medical University, Taichung 406, Taiwan
Interests: flavor and fragrance; essential oil; natural product
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Natural products originate from nature. The secondary metabolites of plants exist as small molecules, such as in essential oils and aromas. These compounds have various functions, including sterilization, antibacterial activity, antidepressant effects, insect repellency, stress relief, and sleep aid, and they can be developed into products like perfumes, cosmetics, food, and medicine. Modern scientific research typically begins with the extraction and purification of natural substances. After obtaining pure compounds, chemical instruments are used to identify their molecular structures and explore their applications. This Special Issue invites scholars who study volatile natural substances to contribute their academic expertise and publish their research findings.

Prof. Dr. Hsin-Chun Chen
Guest Editor

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Keywords

  • volatile components
  • aroma
  • essential oil
  • extraction methods
  • gas chromatography
  • gas chromatography–mass spectrometry
  • natural products

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Published Papers (1 paper)

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Research

20 pages, 1860 KiB  
Article
Physical Properties and Volatile Profile Changes of Cauliflower Treated with Onion and Beetroot Juices Using Vacuum Impregnation Process
by Magdalena Kręcisz, Bogdan Stępień, Marta Klemens and Aleks Latański
Molecules 2025, 30(10), 2147; https://doi.org/10.3390/molecules30102147 - 13 May 2025
Viewed by 178
Abstract
The use of vacuum impregnation with onion and beetroot juice can help with the challenge of modifying plant tissue and fits in with current trends in the development of plant-based snacks. This study aimed to determine the effect of vacuum impregnation (VI) as [...] Read more.
The use of vacuum impregnation with onion and beetroot juice can help with the challenge of modifying plant tissue and fits in with current trends in the development of plant-based snacks. This study aimed to determine the effect of vacuum impregnation (VI) as a pretreatment before drying on the volatile compounds, texture profile, color, dry matter, water activity, and density of cauliflower. The pretreatment was carried out at a pressure of 0.06 MPa, and the total process time was 21 min. Two types of impregnation solutions were used: onion juice and beetroot juice. The samples were dried by freeze-drying and vacuum. Numerous volatile compounds were identified: twenty-two for raw cauliflower, twenty-nine for cauliflower after VI with beetroot juice, and twenty-four for cauliflower after vacuum impregnation with onion juice. The following volatile compounds were present in the highest amounts: 1-heptene, 2-methyl-(>60%), 2-ethylcyclobutanol (>4%), nona-3,5-dien-2-one (>1.8%), and two unidentified compounds, unknown 1 (probably an isomer of nona-3,5-dien-2-one (>1.8%)) and unknown 2 (probably a fatty acid) (>9.8%). The pretreatment had a significant effect on water activity, density, texture profile and color. The freeze-drying method proved to be effective in obtaining lower values of water activity and density. In addition, dried products obtained by this method were characterized by a higher degree of color recovery after rehydration and textural properties similar to fresh raw material. The use of different impregnation solutions had a significant impact on the properties studied. The greatest color change occurred in cauliflower treated with beetroot juice. Full article
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