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

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 flavours are derived from plants (herbs, spices, seeds, fruits, and vegetables), animals (meat, seafood, poultry, eggs, and dairy products), and fermented products, and they are then isolated and concentrated via different methods (distillation, extraction, or cold pressing). Therefore, there is a growing interest in terms of 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, 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. Maria Soledad Prats Moya
Dr. Cristina Ghinea
Topic Editors