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Special Issue "Instrumental Analysis for Volatile Odorants and Flavours"

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

Deadline for manuscript submissions: 31 May 2019

Special Issue Editors

Guest Editor
Prof. Michael C. Qian

Department of Food Science and Technology, Oregon State University, USA
Website | E-Mail
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
Guest Editor
Dr. Yanping L. Qian

Department of Crop and Soil Science, Oregon State University, USA
Website | E-Mail
Interests: food composition and quality; aroma and flavor compounds identification and characterization

Special Issue Information

Dear Colleagues,

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
Guest Editors

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.

Keywords

  • volatile compounds analysis
  • volatile odorant analysis
  • foods
  • beverages
  • perfumery
  • extraction and enrichment
  • separation and detection
  • multi-dimensional GC and GC-MS
  • mass spectrometry

Published Papers (2 papers)

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Research

Open AccessArticle Olfactory Impact of Terpene Alcohol on Terpenes Aroma Expression in Chrysanthemum Essential Oils
Molecules 2018, 23(11), 2803; https://doi.org/10.3390/molecules23112803
Received: 27 July 2018 / Revised: 20 October 2018 / Accepted: 26 October 2018 / Published: 29 October 2018
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Abstract
The key point of our work was evaluating the impact of terpene alcohols on the aroma expression of terpenes recombination in Chrysanthemum essential oils. Using pure commercial products, various aromatic recombinations were prepared, consisting of terpenes recombination and six terpene alcohols, all the
[...] Read more.
The key point of our work was evaluating the impact of terpene alcohols on the aroma expression of terpenes recombination in Chrysanthemum essential oils. Using pure commercial products, various aromatic recombinations were prepared, consisting of terpenes recombination and six terpene alcohols, all the concentrations found in Chrysanthemum essential oils. There were five groups of terpene alcohols mixtures performed very interesting with the addition or omission tests. The “olfactory threshold” of the terpenes recombination had a notable decrease when adding isoborneol, d-Fenchyl alcohol respectively through the Feller’s additive model analysis. Furthermore, the descriptive test indicated that the addition of terpene alcohols mixture had the different effect on fruity, floral, woody, green, and herbal aroma intensity. Specifically, when isoborneol was added to the terpenes recombination in squalane solution, it was revealed that isoborneol had a synergy impact on herbal and green notes of the terpenes recombination and masked the fruity note. Full article
(This article belongs to the Special Issue Instrumental Analysis for Volatile Odorants and Flavours)
Figures

Graphical abstract

Open AccessFeature PaperArticle HS-SPME-GC-MS Analyses of Volatiles in Plant Populations—Quantitating Compound × Individual Matrix Effects
Molecules 2018, 23(10), 2436; https://doi.org/10.3390/molecules23102436
Received: 30 August 2018 / Revised: 19 September 2018 / Accepted: 21 September 2018 / Published: 23 September 2018
PDF Full-text (2384 KB) | HTML Full-text | XML Full-text | Supplementary Files
Abstract
Headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography–mass spectrometry (GC-MS) is widely employed for volatile analyses of plants, including mapping populations used in plant breeding research. Studies often employ a single internal surrogate standard, even when multiple analytes are measured, with the assumption
[...] Read more.
Headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography–mass spectrometry (GC-MS) is widely employed for volatile analyses of plants, including mapping populations used in plant breeding research. Studies often employ a single internal surrogate standard, even when multiple analytes are measured, with the assumption that any relative changes in matrix effects among individuals would be similar for all compounds, i.e., matrix effects do not show Compound × Individual interactions. We tested this assumption using individuals from two plant populations: an interspecific grape (Vitis spp.) mapping population (n = 140) and a tomato (Solanum spp.) recombinant inbred line (RIL) population (n = 148). Individual plants from the two populations were spiked with a cocktail of internal standards (n = 6, 9, respectively) prior to HS-SPME-GC-MS. Variation in the relative responses of internal standards indicated that Compound × Individual interactions exist but were different between the two populations. For the grape population, relative responses among pairs of internal standards varied considerably among individuals, with a maximum of 249% relative standard deviation (RSD) for the pair of [U13C]hexanal and [U13C]hexanol. However, in the tomato population, relative responses of internal standard pairs varied much less, with pairwise RSDs ranging from 8% to 56%. The approach described in this paper could be used to evaluate the suitability of using surrogate standards for HS-SPME-GC-MS studies in other plant populations. Full article
(This article belongs to the Special Issue Instrumental Analysis for Volatile Odorants and Flavours)
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