Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement, 2nd Edition

Topic Information

Dear Colleagues,

Nowadays, consumers are more attracted to the quality and effectiveness of products that contain natural ingredients. Both flavors and fragrances play an essential role in choosing a food, cosmetic, health, or homecare product. Meanwhile, the flavor and fragrance market was valued at USD 29 billion in 2021 and it is expected to grow to USD 37.3 billion by 2026. Natural flavors are derived from plants (herbs, spices, seeds, fruits, and vegetables), animals (meat, seafood, poultry, eggs, and dairy products), and fermented products, and they are ithen solated and concentrated via different methods (distillation, extraction, or cold pressing). Therefore, there is growing interest in examining how consumers perceive the sensory attributes of food products. The current Topic aims to provide an opportunity for researchers to publish their results concerning the analysis of flavors and fragrances in the most suitable journal possible, thus offering great visibility for their research. The Topic welcomes manuscripts regarding any aspects of flavors and fragrances in relation to their chemistry, synthesis mechanisms, identification, stability, encapsulation, and their application in the food industry and other environments.

Dr. Ana Leahu
Prof. Dr. Marìa Soledad Prats Moya
Dr. Cristina Ghinea
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Beverages beverages	2.7	4.6	2015	23.7 Days	CHF 1800	Submit
Chemosensors chemosensors	3.7	7.3	2013	19.1 Days	CHF 2000	Submit
Fermentation fermentation	3.3	5.7	2015	19.5 Days	CHF 2100	Submit
Foods foods	5.1	8.7	2012	15 Days	CHF 2900	Submit
Gastronomy gastronomy	-	-	2023	15.0 days *	CHF 1000	Submit
Molecules molecules	4.6	8.6	1996	15.1 Days	CHF 2700	Submit

* Median value for all MDPI journals in the second half of 2025.

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Published Papers (7 papers)

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All Beverages Chemosensors Fermentation Foods Molecules Gastronomy

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Open AccessArticle

Exploring The Sensory and Aroma Characteristics of Rakı Through Check-All-That-Apply and Consumer Preference Approaches

by Merve Darıcı

Foods 2026, 15(8), 1321; https://doi.org/10.3390/foods15081321 - 10 Apr 2026

Viewed by 578

Abstract

Rakı, a traditional distilled beverage produced from grapes, holds significant economic importance in Türkiye; however, comprehensive consumer-focused sensory research remains limited. This study aims to determine the aroma profile, sensory characteristics, and consumer preferences of commercial rakı to guide producers in aligning product [...] Read more.

Rakı, a traditional distilled beverage produced from grapes, holds significant economic importance in Türkiye; however, comprehensive consumer-focused sensory research remains limited. This study aims to determine the aroma profile, sensory characteristics, and consumer preferences of commercial rakı to guide producers in aligning product characteristics with consumer expectations. Nine commercial rakı samples were evaluated. The aroma composition was analyzed using SBSE-GC-MS. Sensory attributes were assessed by a trained panel through descriptive analysis (DA) and by 100 consumers utilizing the Check-All-That-Apply (CATA) method alongside a liking test. Eighty-one aroma compounds were identified, predominantly the phenylpropanoids trans-anethole and estragole, with monoterpenes and sesquiterpenes dominating the secondary profile. Integrating instrumental data with DA evaluations suggests that anethole and sesquiterpenes likely contribute to the attributes related to visual coating, body, creamy, mastic, persistency, and complexity. Consumer profiling revealed two distinct preference groups. Older, frequent consumers preferred complex, high-alcohol profiles with trigeminal harshness and visual glass coating, whereas younger, casual consumers preferred smoother rakı with a traditional white appearance, reacting negatively to “boiled aniseed” flavors and the yellowish tint of oak-aged versions. The CATA technique effectively distinguished these profiles. To enhance overall product quality, producers should eliminate “boiled” defects and adjust sensory profiles: complex products for experienced consumers and visually traditional, smooth profiles for younger consumers. According to current knowledge, this is the first study to employ the CATA method alongside consumer profiling and preference mapping in the sensory evaluation of rakı. Full article

(This article belongs to the Topic Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement, 2nd Edition)

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17 pages, 1830 KB  

Open AccessArticle

Multi-Modal Data Fusion for Quality Discrimination and Flavor Analysis of Commercial Oat Milk

by Leheng Jiang, Yuhao Cheng, Qiao Sun, Xiaoming Guo, Xiuping Dong, Yizhen Huang and Xiaojing Leng

Foods 2026, 15(5), 936; https://doi.org/10.3390/foods15050936 - 7 Mar 2026

Viewed by 534

Abstract

In this study, 10 popular commercial oat milk samples were analyzed for sensory quality and flavor chemistry using the Ideal Profile Method (IPM), electronic nose (E-nose), and gas chromatography-mass spectrometry (GC-MS). Based on consumer cognitive mapping of ideal products, samples were classified into [...] Read more.

In this study, 10 popular commercial oat milk samples were analyzed for sensory quality and flavor chemistry using the Ideal Profile Method (IPM), electronic nose (E-nose), and gas chromatography-mass spectrometry (GC-MS). Based on consumer cognitive mapping of ideal products, samples were classified into “Ideal-like” and “Ideal-exceeding” categories. Ideal-like products exhibited light white appearance, pronounced oatiness, moderate sweetness and burntness, and low graininess, presenting a balanced flavor profile, whereas Ideal-exceeding samples surpassed consumer expectations in sweetness or graininess intensity, delivering stronger sensory stimulation. Furthermore, sensory differentiation among categories primarily stemmed from synergistic effects of lipid oxidation levels (e.g., 3,5-octadien-2-one) and physical stability (fiber and protein content affecting particle size distribution). This classification framework reveals that ideal sensory quality can be achieved through diverse physicochemical pathways in commercial oat milk, providing theoretical guidance for product formulation optimization and quality standardization. Full article

(This article belongs to the Topic Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement, 2nd Edition)

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22 pages, 2751 KB  

Open AccessReview

Rice Quality: A Multidimensional Evaluation Integrating Ecology, Management and Genetic Regulation

by Wengong Huang, Dongmei Shi, Aihua Cheng, Guofeng Chen, Feng Liu, Jiannan Dong, Jing Lan, Wei Guo, Baohai Liu and Chuanying Ren

Foods 2026, 15(5), 813; https://doi.org/10.3390/foods15050813 - 26 Feb 2026

Viewed by 730

Abstract

With global economic development and rising living standards, expectations regarding the quality of staple rice have become increasingly multifaceted. This shift has imposed more stringent demands on high-quality rice breeding and field management and has stimulated research into the mechanisms underlying changes in [...] Read more.

With global economic development and rising living standards, expectations regarding the quality of staple rice have become increasingly multifaceted. This shift has imposed more stringent demands on high-quality rice breeding and field management and has stimulated research into the mechanisms underlying changes in rice quality. This article explores how assessments of rice quality have evolved from a primary emphasis on appearance, eating and processing quality to include stronger requirements for nutritional value and safety. In rice production systems, quality outcomes are influenced by interactions among genetic traits, ecological factors and field management practices. Through genetic improvement, biological breeding techniques and precise field management, improvements in appearance, eating and nutritional qualities can be achieved. Although climate change is an uncontrollable external factor affecting rice quality, constructing multi-factor dynamic simulation models that target key genes has been proposed as a strategy to enhance stress resistance and guide rice breeding. Rice safety and quality depend on the rational use of pesticides in terms of timing and dosage, which can help mitigate disease and insect resistance while reducing the risks associated with pesticide residues and toxins. Furthermore, the application of artificial intelligence technologies in biological breeding and field management can shorten breeding cycles, improve disease and pest outbreak prediction and support the timely formulation of treatment prescriptions. Full article

(This article belongs to the Topic Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement, 2nd Edition)

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18 pages, 4778 KB  

Open AccessArticle

Comparative Analysis of Volatile Compounds and Characterization of Key Flavor Compounds in Cinnamomum cassia Barks of Different Cultivars

by Jing Chen, Libing Long, Ying Zhu, Liujun Chen, Linshuang Li, Ding Huang, Ruhong Ming, Rongshao Huang, Jian Xiao and Shaochang Yao

Foods 2026, 15(4), 723; https://doi.org/10.3390/foods15040723 - 15 Feb 2026

Viewed by 623

Abstract

Consumer demand is growing for traceable, high-quality Cinnamomum cassia with defined sensory attributes. However, research linking cultivar morphology to these specific flavor signatures remains scarce. This study elucidated the relationships between phenotypic traits, volatile constituents, and key aroma characteristics of three C. cassia [...] Read more.

Consumer demand is growing for traceable, high-quality Cinnamomum cassia with defined sensory attributes. However, research linking cultivar morphology to these specific flavor signatures remains scarce. This study elucidated the relationships between phenotypic traits, volatile constituents, and key aroma characteristics of three C. cassia cultivars (Xijiang [XJ], Dongxing [DX], and Qinghua [QH]) using phenotypic evaluation, headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS), and a combination of relative odor activity value and principal component analysis (rOAV-PCA). XJ exhibited an intensely spicy aroma, attributable to its high trans-cinnamaldehyde content (718.76 ± 60.08 mg/g). In contrast, DX showed the highest δ-cadinene level (44.86 ± 4.48 mg/g) and a complex spicy–woody–sweet profile, shaped by sesquiterpenes such as α-humulene, α-copaene, caryophyllene, and β-caryophyllene. QH displayed both a high volatile oil yield (2.57 ± 0.28%) and a distinct herbal–woody character, primarily contributed by δ-cadinene and α-muurolene. This study constructed an integrated phenotype–chemistry–sensory map for C. cassia cultivars, facilitating cultivar discrimination, supporting flavor quality management, and enabling marker-assisted breeding for desirable aroma profiles. Full article

(This article belongs to the Topic Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement, 2nd Edition)

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25 pages, 4160 KB  

Open AccessArticle

Multi-Target Antifungal Mechanism of Vapor-Phase Cymbopogon citratus Essential Oil: Effective Control of Postharvest Botrytis cinerea and Powdery Mildew

by Lili He, Liming Dai, Yifan Li, Tianwei Yang, Yun Zhao, Liming Fan, Fawu Su, Zhiying Cai and Min Ye

Foods 2026, 15(3), 583; https://doi.org/10.3390/foods15030583 - 5 Feb 2026

Viewed by 620

Abstract

Botrytis cinerea poses severe postharvest losses in horticultural products, while synthetic fungicides raise food safety concerns. This study developed a GRAS-compliant antifungal strategy using vapor-phase Cymbopogon citratus essential oil (EO). GC-MS revealed citronellal (17.06%) as the dominant bioactive compound. The EO exhibited superior [...] Read more.

Botrytis cinerea poses severe postharvest losses in horticultural products, while synthetic fungicides raise food safety concerns. This study developed a GRAS-compliant antifungal strategy using vapor-phase Cymbopogon citratus essential oil (EO). GC-MS revealed citronellal (17.06%) as the dominant bioactive compound. The EO exhibited superior vapor-phase activity against B. cinerea, with EC₅₀ of 14.69 µg/mL (mycelial growth) and MIC of 7.81 µg/mL (spore germination), significantly lower than direct-contact efficacy (p < 0.05). Mechanistic analysis revealed a tripartite mode of action—rapid membrane disintegration (48% electrolyte leakage within 4 h), suppression of ROS defense enzymes (SOD/CAT/POD inhibition > 50%), and disruption of mitochondrial energetics (SDH activity reduced by 58.1%)—which induced irreversible cellular collapse. This multi-target strategy mitigates resistance development, a key limitation of single-mode fungicides. In commercial-scale trials, EO fumigation (125 µg/mL) reduced cherry tomato decay by 81.9–92.6% during 28-day storage, while maintaining firmness (15.9% higher than control) and nutritional quality (titratable acidity (TA) and total sugar content (TSC)). Notably, the vapor-phase EO also exhibited potent inhibitory activity against the spore germination of rubber tree powdery mildew (EC₅₀: 3.19 µg/mL), demonstrating its broad-spectrum antifungal potential. This finding significantly expands the application scope of C. citratus EO from postharvest preservation to preharvest crop protection. This work provides a scalable, residue-free alternative to synthetic fungicides for industrial postharvest applications. Full article

(This article belongs to the Topic Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement, 2nd Edition)

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18 pages, 2161 KB  

Open AccessArticle

Foliar-Selenium-Induced Modulation of Volatile Organic Compounds in Rice Grains: A Comparative Study of Sodium Selenite and Nano-Selenium

by Yin Xiong, Yingying Hu, Ruomeng Li, Haoyue Cheng, Yulin Wu, Xuhong Tian, Yibo Chen, Jingbo Zhou, Lei Zhao and Chongrong Wang

Foods 2025, 14(19), 3399; https://doi.org/10.3390/foods14193399 - 30 Sep 2025

Cited by 1 | Viewed by 923

Abstract

Rice aroma is influenced by many factors, including selenium (Se) fertilizer. In this study, we investigated the effects of different Se species on the volatile organic compounds (VOCs) in three indica rice varieties over 2022 and 2023 by forliar spray. The VOCs were [...] Read more.

Rice aroma is influenced by many factors, including selenium (Se) fertilizer. In this study, we investigated the effects of different Se species on the volatile organic compounds (VOCs) in three indica rice varieties over 2022 and 2023 by forliar spray. The VOCs were analyzed using HS-SPME-GC-MS. The results showed that both Se nanoparticles (SeNPs) and sodium selenite (Na₂SeO₃) significantly increased the contents of most VOCs in all three varieties, with SeNPs exhibiting a more pronounced effect. PCA and OPLS-DA revealed distinct clustering of the VOCs based on Se treatments and rice varieties. By variable importance in projection (VIP) analysis with FDR correction, Na₂SeO₃ yielded 7 markers, whereas SeNP treatment identified 18. Every marker detected under Na₂SeO₃ was fully encompassed within the SeNPs set. Three-factor ANOVA indicated that there are significant interaction effects among Se species, rice variety, and planting year. Additionally, the effect sizes were evaluated in the key VOCs to quantify the effect of Se species, rice variety, and planting year. The findings highlight Se fertilizers to enhance rice aroma and suggest selecting appropriate Se species and rice varieties for aroma improvement. Full article

(This article belongs to the Topic Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement, 2nd Edition)

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23 pages, 2512 KB  

Open AccessArticle

Combined Effects of 1-MCP and Modified Atmosphere Packaging on Flavor Quality and Volatile Profile of Cold-Stored Strawberries Revealed by Untargeted GC-MS Analysis

by Yukang Gu, Minghui Xu, Jun Liu, Juan Kan, Man Zhang, Lixia Xiao, Xiaodong Yang, Xiaohua Qi and Chunlu Qian

Foods 2025, 14(17), 2936; https://doi.org/10.3390/foods14172936 - 22 Aug 2025

Cited by 1 | Viewed by 1963

Abstract

Strawberries are highly perishable despite their popularity, as their limited shelf life compromises both freshness and market value. The study investigated the effects of 1-methylcyclopropene (1-MCP), modified atmosphere packaging (MAP), and their combined treatments on the quality and flavor of strawberries during cold [...] Read more.

Strawberries are highly perishable despite their popularity, as their limited shelf life compromises both freshness and market value. The study investigated the effects of 1-methylcyclopropene (1-MCP), modified atmosphere packaging (MAP), and their combined treatments on the quality and flavor of strawberries during cold storage and simulated shelf life. 1-MCP was applied by enclosing strawberry fruits in a hermetically sealed container and exposing them to 250 nL/L 1-MCP at 20 °C for 18 h. Three initial MAP gas compositions were tested: MAP1 (5% O₂, 15% CO₂, 80% N₂), MAP2 (10% O₂, 10% CO₂, 80% N₂), and MAP3 (15% O₂, 5% CO₂, 80% N₂), with MAP1 identified as optimal based on strawberry postharvest quality metrics. The results showed that all treatments could inhibit the deterioration of strawberry quality, and the 1-MCP + MAP treatment had the best fresh-keeping effect. Untargeted Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified 85 volatile compounds, and sensory correlation analysis revealed that 1-MCP + MAP-treated strawberries maintained the highest consumer acceptability, with odor characteristics closely resembling those of pre-storage controls. Further studies demonstrated that the combined treatment uniquely suppressed the generation of fatty acid oxidation-derived volatiles while stabilizing critical aroma-active esters, thereby decelerating flavor degradation. Collectively, these findings highlight the potential of 1-MCP + MAP as a postharvest strategy to delay the postharvest senescence of strawberries and maintain their storage quality. GC-MS provided a scientific method for the flavor quality evaluation of this preservation technology. Full article

(This article belongs to the Topic Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement, 2nd Edition)

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