Characterization and Instrumental Analysis of Aroma-Active Compounds in Fermented Food and Beverage, the Second Edition
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".
Deadline for manuscript submissions: 31 March 2025 | Viewed by 46
Special Issue Editor
Interests: volatile analysis; beer and hop aroma; liquor aroma; grape and wine aroma; grape and wine polyphenols; wine quality
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermented food products are experiencing a renewed interest, mainly driven by numerous inherent health benefits, and are being promoted to prevent diseases, from obesity to cancer (Kim et al., 2011). For instance, Kefir reduces lactose intolerance symptoms, stimulates the immune system, and lowers cholesterol (Guzel-Seydim et al., 2011).
On 8 July 2022, CISION PR Newswire (https://www.prnewswire.com/) stated, “The naturally fermented food market size is set to grow by USD 2.05 billion from 2021 to 2026. The report projects the market to progress at a CAGR (compound annual growth rate) of 7.93%, as per the latest market report by Technavio. 43% of the market's growth will originate from North America during the forecast period”.
There are many types of fermented food, including beer, wine, liquors, and recently popular kombucha, as well as kimchi, sauerkraut, cheeses, sausage, yogurt, miso, natto, pickled vegetables, and various kinds of vinegar and soy sauces. Fermentation is an essential process for the production of fermented food, as well as a natural flavor enhancement. As is well known, aroma compounds are primarily derived from fatty acids, amino acids, and carbohydrates with straight‐chain, branched‐chain, and cyclic structures, as well as nitrogen and sulfur. During fermentation, microbial metabolization breaks down large, less flavorful compounds into smaller molecules; microbes further amplify existing flavors, expand the depth of flavor, and develop new and nuanced flavors. Thus, the complexity of the matrix of fermented food makes their volatile analysis highly dynamic and challenging. Therefore, highly sophisticated techniques involved in extraction and enrichment, separation, and sensitive and selective detection are required for the reliable determination of odorants in this complex matrix system. The Special Issue will cover a wide range of topics related to aroma characterization and analysis in fermented foods, including, but not limited to, advances in sample preparation (dynamic headspace solid-phase micro-extraction (HS-SPME), stir bar and thin-film sorptive extraction, etc.); the new development of column chemistry and separation science; multi-dimensional gas chromatographs coupled with mass spectrometry (GC-MS); and other detection techniques.
Dr. Yanping L. Qian
Guest Editor
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Keywords
- fermentation
- fermented food production
- fermented food flavor
- aroma characterization
- gas chromatography–mass spectrometry/olfactory (GC-MS/O)
- Sensorial properties
- HS-SPME
- stir bar and thin-film sorptive extraction
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