Flavour Compounds of Fruit and Fruit Products II
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".
Deadline for manuscript submissions: 30 September 2024 | Viewed by 116
Special Issue Editors
Interests: phenolics; anthocyanins; antioxidants; flavor compounds of fruits and fruit products
Special Issues, Collections and Topics in MDPI journals
Interests: wine technology; flavor compounds of fruits and fruit products; membrane processing; stability of phenolic compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Flavour is a very important quality property, next to colour and texture, and is often a key property in determining the acceptance of food products. Each fruit has its own specific flavour, composed of numerous volatile compounds with different structures and flavour notes. During the preparation of different fruit products, some of the naturally present volatiles are lost. The formation of volatiles during processing also occurs, and these compounds also have an effect on the overall flavour of fruit products. The degree of flavour compound loss and the formation of new compounds depend on processing conditions as well as the formulation of fruit products.
Generally, flavour compounds are very unstable and easily lost; thus, the aim of the flavour industry is to produce stable flavour preparations, usually through encapsulation.
This Special Issue covers the following:
- Flavour compounds of fruits: flavour profile of fruits; stability of flavour compounds; their formation throughout the ripening of fruits;
- Flavour compounds of fruit products: flavour profile of fruit products; stability of flavour compounds in products during storage; changes in flavour profile during processing under different conditions; effects of different ingredients on the stability of specific flavour compounds;
- Flavour compounds in model systems: stability of flavour compounds in model systems during storage; effects of different ingredients on the stability of specific flavours in model systems; the effect of processing conditions on the stability of specific flavours in model systems;
- Encapsulation of flavour compounds: different methods of encapsulation of flavour compounds; stability of encapsulated flavour compounds.
Prof. Dr. Mirela Kopjar
Prof. Dr. Anita Pichler
Guest Editors
Manuscript Submission Information
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Keywords
- flavour compounds of fruits
- flavour compounds of fruit products
- stability of flavour compounds
- encapsulation of flavour compounds
Related Special Issue
- Flavour Compounds of Fruit and Fruit Products in Molecules (8 articles)
