Analysis of Volatile and Odor Compounds in Foods—Second Edition

Dear Colleagues,

At present, the necessity to chemically characterize the aromatic profiles of foods is increasing, due to their link to quality, authenticity and geographical traceability. The aromatic profile of food is very complex, as it includes a large number of different volatile organic compounds (VOCs), and it can be influenced by raw materials and/or conditions in the manufacturing process. Historically, the analytical approach for assessing the flavor of a food product is sensorial analysis; however, although the opinions provided by panelists are an important parameter for product quality assessment, it is of the utmost importance to support this analysis with analytical tools. Thus, the development of analytical methodologies to characterize food flavor patterns with the aim of improving food quality is certainly a priority. This Special Issue aims to collect papers focused on developing novel analytical methodologies suitable for the analysis of volatile and odor compounds in foods, as well as on using aroma profile as a means of fingerprinting in the quality and authenticity of food. In this context, the use of multivariate data analysis could provide significant support for the development of these methodologies, given the multivariate nature of aroma fingerprints acquired with different analytical methods. In this Special Issue, original research articles and reviews are welcome. In the field of food analysis, research areas may include the following: VOCs; Chromatography; SPME; Electronic noses; Hyphenated methods; Sensorial analysis; Food quality; Fraud detection; Authentication/characterization; Multivariate analysis.

We look forward to receiving your contributions.

Dr. Caterina Durante
Dr. Lorenzo Strani
Guest Editors

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