Trends in Volatolomic Approach and Consumer Tests for the Sensorial Evaluation of Foods Produced by Using New Technologies
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (21 November 2023) | Viewed by 268
Special Issue Editors
Interests: volatile organic compounds; food aroma; food microbiology; food biotechnology; food chemistry; sensory evaluation; flavour chemistry
Special Issues, Collections and Topics in MDPI journals
Interests: chromatographic techniques; mass spectrometry; sampling as SPME; MEPS sensory analysis; volatolomics by HS-SPME-GC-MS; proteomics by nano-LC/ESI/IT/MS/MSn; lipidomics by UHPLC/ESI/Orbitrap mass spectrometer focused on volatile; lipid and protein profiles of different food matrices
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Volatile organic compounds (VOCs) are responsible for the aroma of foods and significantly influence their acceptability to consumers. The production of VOCs is influenced by various parameters, including cultivar, geographic origin, different pre- and post-harvest treatments or storage conditions, and production technologies, contributing to the discrimination of foods into different sensory qualities and also to their sensory identity. Today, volatolomics, an "omics" approach to the characterization of VOCs, applied to food fingerprinting finds applications in many fields of research thanks to sophisticated analytical techniques coupled with appropriate and advanced chemometric analyses that are constantly evolving. In addition, in recent years, many studies have focused on the relationship between new, low-cost, and reduced environmental impact food technologies and the volatile-sensory profile of finished products, and the influence on aspects that determine consumer choices and preferences, making the results of great interest in the scientific world.
As Guest Editors of the Special Issue "Trends in the Volatolomic Approach and Consumer Tests for the Sensorial Evaluation of Foods Produced by Using New Technologies" in Foods, we would like to invite you to contribute with an article or review paper focused on the influence of new food technologies on the volatile and sensory profile, with the aim of identifying possible distinctive metabolites (biomarkers) or patterns that can ensure desirable taste characteristics for consumers to meet the expectations of a targeted consumer market and ensure the highest possible quality.
Dr. Maria Tufariello
Dr. Annalisa Mentana
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 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. 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 organic compounds
- food technologies
- food quality/safety/authenticity
- chromatographic method development
- sample preparation
- mass spectrometry
- data statistical treatment
- sensory analysis
- consumer acceptability
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