Special Issue "Instrumental Analysis for Volatile Odorants and Flavours"
Deadline for manuscript submissions: 31 May 2019
Prof. Michael C. Qian
Department of Food Science and Technology, Oregon State University, USA
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Interests: wine and grape flavor chemistry; identify and quantify flavor compounds; flavor compounds chemical and biochemical generation; flavor retention and deterioration during processing and storage; solid phase micro-extraction; solid phase dynamic extraction; instrumental analysis with an emphasis on GC, fast GC, HPLC, GC-MS, GC-MS/olfactometry; multi-dimensional GC/GC-MS analysis
Odorants are volatile compounds that can be perceived sensorially by the human olfactory system. These compounds typically have a small molecular weight (<350 Dolton), are highly volatile, and, in many cases, not stable (sensitive to oxygen, heat). Odorant perception by the olfactometry system can be very sensitive and selective. For example, the coffee aroma contains over 800 volatile compounds, but only three dozen or so compounds have a considerable impact on the overall aroma of coffee. Some odor-active compounds can be perceived to the nanogram per liter and lower, whereas some other compounds, even presented at much higher concentrations, are odor-inactive.
This means that odor analysis should be focused on compounds with organoleptic significance, rather than simply identifying any volatile compound that may or may not contribute to a particular aroma. Therefore, accurate identification of each unique volatile compound that plays a role in contributing to the overall aroma of a particular food is the ultimate goal of odor analysis. This makes the volatile odorant analysis highly dynamic and challenging because the volatile composition of foods, beverages, perfumery and other natural products are frequently quite complex. Highly sophisticated techniques involved with the extraction and enrichment, separation and sensitive and selective detection are required for reliable determination of odorants in a biological system.
This Special Issue will cover a wide range of topics related to odor analysis in food and other biological system, including, but not limited to, advances in sample preparation (dynamic headspace sampling, solid phase micro-extraction, stir bar sorptive extraction, etc.), new development of column chemistry and separation science, multi-dimensional GC and GC-MS, mass spectrometry, and other detection techniques.
Prof. Michael Qian
Dr. Yanping L. Qian
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 papers will be 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 monthly 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 1800 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.
- volatile compounds analysis
- volatile odorant analysis
- extraction and enrichment
- separation and detection
- multi-dimensional GC and GC-MS
- mass spectrometry