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Applied Sciences
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Editorial Board Members’ Collection Series: Flavor Chemistry and Technology
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Editorial Board Members’ Collection Series: Flavor Chemistry and Technology

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 30 September 2024 | Viewed by 3198

Special Issue Editor

Prof. Dr. Alessandro Genovese

E-Mail Website1 Website2
Guest Editor
Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
Interests: volatile compounds analysis; in vivo and in vitro aroma release; wine aroma; olive oil aroma; coffee aroma; sensory analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear colleagues,

We are pleased to announce this collection, titled “Editorial Board Members' Collection Series: Flavor Chemistry and Technology”. Flavor applications are an important function within both a flavor company and the food industry. This issue will be a collection of papers, and researchers invited by the Editorial Board Members. The aim is to provide a venue for networking and communication between applied sciences and scholars, as well as for the industry, on all aspects of flavors and related materials or technologies.

Prof. Dr. Alessandro Genovese
Guest Editor

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 submissions that pass pre-check are 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. Applied Sciences 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 2400 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
  • essential oil
  • fragrances
  • off-flavor
  • process flavor
  • odor active compounds
  • gas-chromatography/mass spectrometry
  • gas-chromatography/olfactometry
  • atmospheric pressure chemical ionization/mass spectrometry
  • aroma release
  • food oral processing
  • saliva effect
  • food matrix effect
  • food processing
  • food quality
  • in vivo analysis
  • sensory analysis
  • brain imaging
  • consumer attitudes
  • flavor formulation

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (3 papers)

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Editorial

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3 pages, 203 KiB  
Editorial
Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry
by Alessandro Genovese
Appl. Sci. 2023, 13(22), 12402; https://doi.org/10.3390/app132212402 - 16 Nov 2023
Viewed by 1620
Abstract
The term “flavor” refers to the overall sensory experience of a food or beverage, including olfaction (the perception of smell and aroma), gustation (the perception of taste), and trigeminal sensations, which combine the perception of texture, mouthfeel, temperature, and chemesthesis (i [...] Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: Flavor Chemistry and Technology)

Research

Jump to: Editorial

12 pages, 2212 KiB  
Article
Physicochemical, Carotenoid, Metabolite, and Volatile Organic Compound Profiling of Okinawan Shiikuwasha (Citrus depressa Hayata) and Calamansi (C. microcarpa Bunge)
by Moena Oe, Yonathan Asikin, Fumimasa Mitsube, Yasuyo Sekiyama, Kensaku Takara and Koji Wada
Appl. Sci. 2024, 14(15), 6746; https://doi.org/10.3390/app14156746 - 2 Aug 2024
Viewed by 367
Abstract
Shiikuwasha (Citrus depressa Hayata) and calamansi (C. microcarpa Bunge) are distinct citrus species with a strong sour taste that grow naturally in Okinawa, Japan. The present study aimed to characterize the physicochemical traits, total carotenoid content, and taste/nutrient-related metabolite and volatile [...] Read more.
Shiikuwasha (Citrus depressa Hayata) and calamansi (C. microcarpa Bunge) are distinct citrus species with a strong sour taste that grow naturally in Okinawa, Japan. The present study aimed to characterize the physicochemical traits, total carotenoid content, and taste/nutrient-related metabolite and volatile organic compound (VOC) profiles of the mature fruits from three shiikuwasha cultivation lines (“Izumi kugani”, “Izumi kugani-like”, and “Ogimi kugani”) and calamansi. The shiikuwasha lines had higher ratios of soluble solids/titratable acidity but a lower total carotenoid content than calamansi. There were positive statistical correlations between total carotenoids with red, yellow, and orange indices (a*, b*, and a*/b* color spaces, respectively). Principal component analysis (PCA) revealed that shiikuwasha had higher sucrose and choline contents, while calamansi was richer in sourness-related metabolites such as citrate and malate. PCA plots displayed differences in the VOCs between the two citrus cultivars, wherein volatile accumulation was much richer in juices prepared from the whole fruits than in juices from the edible flesh parts. The plots also showed that monoterpenes and sesquiterpenes differentiated the VOC profiles of shiikuwasha and calamansi. This study reveals differences in the flavor components of the two citrus cultivars and highlights the potential uses of each in local and regional agro-business. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: Flavor Chemistry and Technology)
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15 pages, 6665 KiB  
Article
The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage
by Anna Okoń, Dorota Zielińska, Piotr Szymański, Anna Łepecka, Urszula Siekierko, Katarzyna Neffe-Skocińska, Monika Trząskowska, Katarzyna Kajak-Siemaszko, Barbara Sionek, Marcelina Karbowiak, Danuta Kołożyn-Krajewska and Zbigniew J. Dolatowski
Appl. Sci. 2024, 14(10), 4027; https://doi.org/10.3390/app14104027 - 9 May 2024
Viewed by 811
Abstract
As more and more consumers are becoming conscious of the safety and taste of meat products, the use of natural additives and innovative processing techniques has gained significant attention. Naturally fermented fruit vinegar is rich in organic acids and antioxidant phenolic compounds. In [...] Read more.
As more and more consumers are becoming conscious of the safety and taste of meat products, the use of natural additives and innovative processing techniques has gained significant attention. Naturally fermented fruit vinegar is rich in organic acids and antioxidant phenolic compounds. In addition, it contains amino acids, minerals, vitamins, and provitamin beta-carotene, and the presence of acetic acid bacteria may have a positive effect on consumer health. The study aimed to assess the impact of different concentrations of apple vinegar addition on the quality of cooked sausage, focusing on physicochemical parameters, including fatty acid profile and oxidative stability, as well as microbiological quality and sensory changes after production and during chilling storage. Four variants of sausage were prepared: C—sausage without apple vinegar; V1—sausage with 1% of apple vinegar; V3—sausage with 3% of apple vinegar; and V5—sausage with 5% of apple vinegar. All of the tests were carried out after production, as well as after 7 and 14 days of refrigeration storage. The addition of apple vinegar decreased the pH value and increased the oxidation-reduction potential and lipid oxidation in the samples V1, V3, and V5. The sausage with the 5% addition of apple vinegar (V5) was characterized by significantly more intensive brightness (parameter L* = 54.67) in comparison to the C sample (parameter L* = 52.78). The sausages that were tested showed good microbiological quality concerning the total number of microorganisms, lactic acid bacteria, and the absence of pathogenic bacteria. The addition of apple vinegar contributed to the reduction in the intensity of the cured meat flavor and the fatty flavor. Therefore, according to the results presented in this work, it can be concluded that 3% of vinegar is the optimal addition, which may be used in the next step of investigation, taking into account color formation abilities as well as microbiological quality and lipid oxidation processes. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: Flavor Chemistry and Technology)
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