Flavor and Sensory Analysis as a Tool for Quality Control of Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (15 August 2024) | Viewed by 2364
Special Issue Editor
Interests: chemical, physical and sensory characterisation of agro-food products; determination of bioactive substances for the formulation of functional foods; determination of the shelf-life of foods and on product and process quality control; analytical chemistry based on mass spectrometry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
For several years, the aroma composition of foods has been the focus of studies aimed at product characterisation, shelf-life evaluation, process and product improvement, and consumer opinion. All of these areas are a part of the macro thematic area that focuses on food quality. The composition and concentration of volatile compounds depend on several factors: product variety, soil and climatic conditions, agronomic practices, and production and storage processes. In this variable context, analytical analyses allow a qualitative–quantitative assessment of the volatile fraction that is useful to characterize and evaluate the quality and safety of the product. However, sensory analysis, which can only quantitatively determine sensory descriptors, allows us to quickly monitor food attributes and characteristics, and above all, assess consumer acceptability.
The importance of the volatile composition of food is the focus of this Special Issue, which aims to collect studies that use analytical analysis and/or sensory analysis as a tool for assessing food quality.
Dr. Gianluca Tripodi
Guest Editor
Manuscript Submission Information
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Keywords
- volatile compunds
- food quality
- food control
- sensory analysis
- GC analysis
- volatile extraction
- consumers
- aroma
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