Analysis of Volatile Compounds for the Assessment of Food Quality and Authentication
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 30 October 2026 | Viewed by 1523
Special Issue Editors
Interests: animal production; animal-based products; system and feeding authentication; food analysis; volatilome
Interests: food analysis; chromatography; ion mobility spectrometry; mass spectrometry; chemometric; food authentication
Special Issues, Collections and Topics in MDPI journals
Interests: ion mobility spectrometry; food analysis; chromatography; spectrometry; chemometric; food chemistry; food authentication
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Volatile compounds play a key role in defining the sensory characteristics of foods, contributing significantly to their aroma, flavor, and overall quality. Their determination has become increasingly relevant not only for sensory profiling but also as a powerful tool for food authentication and quality assessment. Advances in analytical techniques, such as gas chromatography coupled with mass spectrometry (GC-MS) or ion mobility spectrometry (GC-IMS), electronic noses, and other approaches, have expanded our ability to identify, quantify, and interpret volatile profiles across a wide variety of food matrices.
These volatile fingerprints can be used to detect adulteration, monitor freshness, assess the impact of processing and storage, and differentiate products based on geographical origin or production method. The integration of advanced analytical methods with multivariate data analysis approaches further enhances their application in both research and industry settings.
This Special Issue of Foods invites the submission of original research articles and critical reviews focused on the development and application of volatile compound analysis for food quality evaluation, authenticity verification, and sensory characterization. Contributions from fields such as analytical chemistry, food science, metabolomics, sensory analysis, data science, and related disciplines are welcome to be submitted to this Special Issue.
Dr. Pablo Rodríguez-Hernández
Dr. María José Cardador
Prof. Dr. Lourdes Arce
Guest Editors
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 250 words) can be sent to the Editorial Office for assessment.
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. Foods 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 2900 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
- aroma
- food quality
- food authentication
- chemometrics
- sensory evaluation
- traceability
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