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Special Issue "Analysis of Volatile and Odor Compounds in Food"
Deadline for manuscript submissions: 15 November 2019.
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland
Interests: food flavors—formation, analytical aspects; extraction techniques in flavor analysis; gas chromatography-mass spectrometry in aroma research; electronic noses; food volatiles for authenticity testing; microbial volatiles, off-flavors
The analysis of volatile and odor compounds in food covers a wide range of aspects. Volatile compounds are not synonymous with odorants and only a few percent of volatiles contribute to food flavor, however the majority of tools used for their analysis remain the same. The identification of key odorants is an especially challenging task, as chromatographic detectors must “compete” with the human nose.
Profiling/fingerprinting volatiles is used for food authenticity/traceability testing and combined with multivariate statistical methods offer large potential in this field. Although gas chromatography is usually performed for profiling food volatiles, other techniques used for this purpose are also widely explored (electronic noses based on electrochemical sensors, quasi electronic noses based on mass spectrometry or fast chromatography). The analysis of selected volatiles is a tool for monitoring technological processes and changes during food storage, but also changes that are the result of microbial spoilage. Sensory guided analysis of food aroma uses the human nose as a detector (gas chromatography–olfactometry, GC-O) to identify key odorants, together with various mass spectrometry approaches, followed by the quantitation of odorants and aroma reconstitution. GC-O is also used in the determination of compounds causing off-flavors in food. This Special Issue of Molecules will treat analytical aspects of food volatiles and odorants as a priority.
The isolation of volatile compounds from the food matrix is a challenging task, and papers covering developments in this field are welcomed, mainly those focused on sorbent-based/microextraction methods, especially regarding their quantitative aspects, which remains a challenging issue considering food complexity as a matrix. Novel techniques and approaches to sample preparation, including derivatization procedures, are especially welcomed. All hyphenated methods are of interest, especially these offering high efficiency, selectivity and peak capacity, such as multidimensional chromatography-mass spectrometry. GC-O, as well as the enantioselective analysis of food odorants, will also be a valuable contribution to this issue.
Prof. Dr. Henryk H. Jeleń
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 semimonthly 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.
- Volatiles in food authenticity
- Volatiles in food traceability
- Food volatilomics, sensomics, flavoromics
- Taints and off-flavors analysis
- Electronic noses
- Chirality of food odorants
- Extraction of food odorants/volatiles
- GC-MS, 2DGC-MS, GC×GC-MS
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: Analysis of Metabolites in Chardonnay Dry White Wine with Various Inactive Yeasts by 1H NMR Spectroscopy Combined with Pattern Recognition Analysis
Author: Boran Hu
Affiliation: College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
Abstract: The study aimed to investigate the effect of five inactive yeasts on the metabolites of Chardonnay dry white wines vinified in 2016 in Shacheng, Hebei province, China. In this research, metabolomics technique based on nuclear magnetic resonance (NMR) spectroscopy combined with pattern recognition analysis, was applied to identify and discriminate the different wine products and the influences of various inactive yeasts. The results of principle component analysis (PCA) showed that there was significant difference between the metabolites of sample wines with different inactive yeasts, among them, the content of polyols, organic acids, amino acids and choline was notably influenced. The results of partial least squares discrimination analysis (PLS-DA) confirmed that the metabolites contributed to the discrimination of the wines were 2,3-butanediol, ethyl acetate, malic acid, valine, succinic acid, lactic acid, tartaric acid, glycerol, gallic acid, choline, proline, and alanine. Because of the different metabolites of chardonnay dry white wine with various inactive yeasts, their aroma components also have significant diversity.