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Flavoromics for the Quality and Authenticity of Foods and Beverages

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".

Deadline for manuscript submissions: closed (31 July 2022) | Viewed by 20250

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Special Issue Editors

Dr. Emanuele Boselli

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Guest Editor

Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100 Bolzano, Italy
Interests: wine; food products; mass spectrometry; chromatographic analysis; chemometrics; sensory analysis
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Fulvio Mattivi

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Guest Editor

Unit of Metabolomics, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all’Adige, Italy
Interests: food chemistry; wine chemistry; metabolomics; biomarker discovery; mass spectrometry; polyphenols; volatile compounds
Special Issues, Collections and Topics in MDPI journals

Dr. Edoardo Longo

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Guest Editor

Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100 Bolzano, Italy
Interests: wine chemistry; wine analysis; food chemistry; chromatography; mass spectrometry; chemometrics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food products, beverages, and ingredients should meet requirements ensuring their quality and authenticity. Food quality is a multidimensional and multidisciplinary concept, historically related to the absence of defects. More recently, the definition of food quality has included nutritional, organoleptic, and ethical aspects.

Food authenticity is the matching of the claims being made for a food product to its real characteristics and to the reasonable expectations of the consumer for the food product.

The severity of the quality requirements is related to the type of product: from mass-produced food products, up to the premium-quality products or products with geographical mention or other specific quality mentions such as ‘organic’, ‘vegetarian’, ‘vegan’, and others.

Methodologies used to investigate the quality and authenticity of foods, beverages, and their ingredients are often based on the determination of flavor-active compounds, such as hexanal for lipid oxidation, alpha-acids for the bitter taste of beers, oligosaccharides for honeys, anisoles for wines, biogenic amines for meat and fish products, and a sensory profile for virgin olive oil, to cite only a few examples.

However, these protocols do not exhaustively describe the overall quality of a process or product, and therefore innovative methodologies and approaches are being introduced, underpinned by advancements in measurement science.

Flavoromics could be one option for an integrated approach to food quality assessment. Flavoromics is an approach combining flavor fingerprinting (untargeted profiling of non-volatile or volatile compounds, or targeted flavor-impacting metabolite profiling) with chemometrics to study the quality of a product and the authenticity of the claims presented for a specific quality product. Flavoromics brings closer the chemical profiling of flavor-impacting compounds with the sensory science. Prompted by the evolution of modern high-resolution analytical techniques and new capabilities in dealing with large datasets, this approach deals with the large amount of data involved in fingerprinting/profiling methodologies, with advanced procedures of data treatment, chemometrics, multivariate statistics, and advanced data mining techniques.

The Special Issue ‘Flavoromics for Product Quality and Authenticity of Foods and Beverages’ brings together original research articles and review articles related to all the aspects involving methodologies used to determine the quality of the process used to produce foods, beverages, and ingredients, in which the flavoromics approach has been used in the widest sense. In this respect, hypotheses on the chemical mechanistic interpretation of the reactions involving flavor-impacting compounds are most welcome.

Prof. Dr. Emanuele Boselli
Prof. Dr. Fulvio Mattivi
Dr. Edoardo Longo
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. Molecules 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 2700 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

Differentiation of food products and processes using data related to flavors or fragrances
Processes and techniques impacting the flavor profile of foods and beverages
Volatile compounds with flavor-active impact
Non-volatile compounds with flavor-active impact
Screening and analytical methodologies (qualitative and/or quantitative)
Statistical methods used for data analysis or representation
Innovative data mining methods
Mechanistic understanding of the chemical evolution of flavor-active compounds
Sensory analysis related to flavors and fragrances
VOCs (volatile organic compounds) and natural or synthetic flavoring, additives, or adulterants
Secondary plant and microbial metabolites contributing to flavor.

Related Special Issue

Flavoromics for the Quality and Authenticity of Foods and Beverages, Second Edition in Molecules (1 article)

Published Papers (8 papers)

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Research

10 pages, 977 KiB

Open AccessArticle

Determination of the Masking Effect of the ‘Zapateria’ Defect in Flavoured Stuffed Olives Using E-Nose

by Ramiro Sánchez, Emanuele Boselli, Antonio Fernández, Patricia Arroyo, Jesús Lozano and Daniel Martín-Vertedor

Molecules 2022, 27(13), 4300; https://doi.org/10.3390/molecules27134300 - 4 Jul 2022

Cited by 15 | Viewed by 1700

Abstract

Spanish-style table olives are one of the most common processed foods in the Mediterranean countries. Lack of control during fermentation can lead to one of the main defects of the olive, called ‘Zapateria’, caused by the combination of volatile fatty acids reminiscent of rotten leather. In this study, table olives altered with ‘Zapateria’ defect were stuffed with a hydrocolloid flavoured with the aroma ‘Mojo picón’ to improve consumer acceptance. Sensory analysis, determination of volatile compounds and electronic nose (E-nose) were used to evaluate the quality of the olives. The control samples had a high concentration of the defect ‘Zapateria’ and were classified in the second commercial category, while higher ‘Mojo picón’ flavour concentrations resulted in these olives being classified as ‘extra category’ (a masking effect). The main volatile compounds in olives with ‘Zapateria’ defect were cyclohexanecarboxylic acid and pentanoic acid. E-nose allowed discrimination between stuffed olives without added flavouring and olives with ‘Mojo picón’ flavouring at different concentrations. Finally, PLS regression allowed a predictive linear model to be established between E-nose and sensory analysis values. The

R_{P}^{2}

values were 0.74 for perceived defect and 0.86 for perceived aroma. The E-nose was successfully applied for the first time to classify Spanish-style table olives with ‘Zapateria’ defect intensity and with the addition of the ‘Mojo picón’ aroma masking the defect. Full article

(This article belongs to the Special Issue Flavoromics for the Quality and Authenticity of Foods and Beverages)

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14 pages, 1432 KiB

Open AccessArticle

Effect of High Hydrostatic Pressure in the Storage of Spanish-Style Table Olive Fermented with Olive Leaf Extract and Saccharomyces cerevisiae

by Daniel Martín-Vertedor, Thais Schaide, Emanuele Boselli, Manuel Martínez, Jesús García-Parra and Francisco Pérez-Nevado

Molecules 2022, 27(6), 2028; https://doi.org/10.3390/molecules27062028 - 21 Mar 2022

Cited by 5 | Viewed by 1758

Abstract

Olives treated according to the Spanish-style are firstly treated with caustic soda and then fermented in brine to reduce phenols. Next, olives are packed and subjected to pasteurization. The effect of different high hydrostatic pressure treatments (400 MPa, 4 and 6 min) was evaluated in Spanish-style table olives fermented with olive leaf extract (OLE) and S. cerevisiae compared with thermal pasteurization (P) at 80 °C for 15 min. HHP and P led to a significant reduction in yeast and aerobic mesophiles after the conservation treatment and during storage (300 days). The physical–chemical properties changed slightly during storage, except for olive hardness; olives treated with HHP presented a higher hardness than pasteurized ones. The CIELAB parameter L* decreased until day 300 in most of the treatments, as well as phenols. The HHP treatment led to significantly higher contents of phenolics (even during storage) than olives submitted to P. Some sensory attributes (colour, aspect, hardness, and overall evaluation) decreased during storage. P treatment caused a decrease in appearance, aroma, hardness, and overall evaluation compared to olives treated with HHP. Thus, the application of HHP in table olives to increase the shelf-life can be considered a valid alternative to P. Full article

(This article belongs to the Special Issue Flavoromics for the Quality and Authenticity of Foods and Beverages)

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Graphical abstract

11 pages, 629 KiB

Open AccessArticle

Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead

by Małgorzata Starowicz and Michael Granvogl

Molecules 2022, 27(3), 710; https://doi.org/10.3390/molecules27030710 - 21 Jan 2022

Cited by 9 | Viewed by 1994

Abstract

Mead is an alcoholic beverage based on bee honey, which can be prepared in different variations such as modified honey-water compositions, the addition of spices, and the use of different yeast strains. Moreover, the technological process of mead production such as the step of wort preparation (with or without boiling of wort before fermentation) can be modified. All these factors might have a significant impact on the formation of aroma-active compounds, and therefore, sensory acceptance by consumers. High vacuum distillation, using the so-called solvent assisted flavor evaporation (SAFE) technique, or headspace-solid phase microextraction (HS-SPME) were applied for the isolation of the odorants. A sensory profile was used to monitor the changes in the aroma of the mead samples. Twenty-eight aroma-active compounds were detected during aroma extract dilution analysis (AEDA) based on gas chromatography-olfactometry (GC-O) and were finally identified by gas chromatography-mass spectrometry (GC-MS) using authentic reference compounds, including methyl propanoate, methyl 3-(methylthio)propanoate, and methional, all of them were identified for the first time in mead. Compounds with high flavor dilution (FD) factors were quantitated via stable isotope dilution analysis (SIDA) and revealed ethyl acetate (16.4 mg/L) to be the most abundant volatile compound, increasing to 57 mg/L after wort boiling, followed by ethyl hexanoate (both 1.2 mg/L). Furthermore, key aroma compounds were esters such as ethyl hexanoate, ethyl octanoate, and ethyl 3-methylbutanoate. The sensory panel evaluated ethanolic, honey-like, clove-like, sweet, and fruity notes as the main aroma descriptors of mead. The significant change in sensory evaluation was noted in the sweet odor of the heat-treated mead. Full article

(This article belongs to the Special Issue Flavoromics for the Quality and Authenticity of Foods and Beverages)

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14 pages, 1453 KiB

Open AccessArticle

E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives

by Ramiro Sánchez, Elísabet Martín-Tornero, Jesús Lozano, Emanuele Boselli, Patricia Arroyo, Félix Meléndez and Daniel Martín-Vertedor

Molecules 2021, 26(17), 5353; https://doi.org/10.3390/molecules26175353 - 2 Sep 2021

Cited by 30 | Viewed by 2219

Abstract

Current legislation in Spain indicates that table olives must be free of off-odors and off-flavors and without symptoms of ongoing alteration or abnormal fermentations. In this regard, the International Olive Council (IOC) has developed a protocol for the sensory classification of table olives according to the intensity of the predominantly perceived defect (PPD). An electronic nose (e-nose) was used to assess the abnormal fermentation defects of Spanish-style table olives that were previously classified by a tasting panel according to the IOC protocol, namely zapateria, butyric, putrid, and musty or humidity. When olives with different defects were mixed, the putrid defect had the greatest sensory impact on the others, while the butyric defect had the least sensory dominance. A total of 49 volatile compounds were identified by gas chromatography, and each defect was characterized by a specific profile. The e-nose data were analyzed using principal component analysis (PCA) and partial least square discriminant analysis (PLS-DA). The different defects were clearly separated from each other and from the control treatment, independently of PPD intensity. Moreover, the e-nose differentiated control olives from table olives with combined sensory defects despite the dilution effect resulting from the combination. These results demonstrate that e-nose can be used as an olfactory sensor for the organoleptic classification of table olives and can successfully support the tasting panel. Full article

(This article belongs to the Special Issue Flavoromics for the Quality and Authenticity of Foods and Beverages)

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26 pages, 7037 KiB

Open AccessArticle

Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical, Chemical, and Sensory Properties

by Chantelle Human, Dalene de Beer, Magdalena Muller, Marieta van der Rijst, Marique Aucamp, Andreas Tredoux, André de Villiers and Elizabeth Joubert

Molecules 2021, 26(17), 5260; https://doi.org/10.3390/molecules26175260 - 30 Aug 2021

Cited by 6 | Viewed by 2379

Abstract

Green rooibos extract (GRE), shown to improve hyperglycemia and HDL/LDL blood cholesterol, has potential as a nutraceutical beverage ingredient. The main bioactive compound of the extract is aspalathin, a C-glucosyl dihydrochalcone. The study aimed to determine the effect of common iced tea ingredients (citric acid, ascorbic acid, and xylitol) on the stability of GRE, microencapsulated with inulin for production of a powdered beverage. The stability of the powder mixtures stored in semi-permeable (5 months) and impermeable (12 months) single-serve packaging at 30 °C and 40 °C/65% relative humidity was assessed. More pronounced clumping and darkening of the powders, in combination with higher first order reaction rate constants for dihydrochalcone degradation, indicated the negative effect of higher storage temperature and an increase in moisture content when stored in the semi-permeable packaging. These changes were further increased by the addition of crystalline ingredients, especially citric acid monohydrate. The sensory profile of the powders (reconstituted to beverage strength iced tea solutions) changed with storage from a predominant green-vegetal aroma to a fruity-sweet aroma, especially when stored at 40 °C/65% RH in the semi-permeable packaging. The change in the sensory profile of the powder mixtures could be attributed to a decrease in volatile compounds such as 2-hexenal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,Z)-2,6-nonadienal and (E)-2-decenal associated with “green-like” aromas, rather than an increase in fruity and sweet aroma-impact compounds. Green rooibos extract powders would require storage at temperatures ≤ 30 °C and protection against moisture uptake to be chemically and physically shelf-stable and maintain their sensory profiles. Full article

(This article belongs to the Special Issue Flavoromics for the Quality and Authenticity of Foods and Beverages)

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Graphical abstract

15 pages, 2920 KiB

Open AccessArticle

Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits

by Samuel Macario Padilla-Jiménez, María Valentina Angoa-Pérez, Hortencia Gabriela Mena-Violante, Guadalupe Oyoque-Salcedo, José Luis Montañez-Soto and Ernesto Oregel-Zamudio

Molecules 2021, 26(2), 504; https://doi.org/10.3390/molecules26020504 - 19 Jan 2021

Cited by 22 | Viewed by 3137

Abstract

In the present study, organic volatile markers of three strawberry varieties (Albion, Festival and Frontera) during the maturation process were investigated. Forty metabolites associated with aroma in fresh strawberries were monitored during seven stages of maturation using gas chromatography–mass spectrometry (GC-MS) equipped with headspace-solid phase microextraction (HS-SPME). The data were evaluated using multivariate analysis to observe correlations between the organic volatile compound profile and the seven phenological stages of maturation for each strawberry variety. The dynamic levels of butanoic acid methyl ester, hexanoic acid methyl ester, octylcyclohexane, cyclohexane,1,1,2-trimethyl, linalool, tetradecane, and α-muurolene underwent distinctive changes in concentration during the maturation process. The multivariate analysis also allowed the identification of these compounds as possible volatile markers to measure the maturation of strawberry fruits in all three varieties. These findings highlight the importance of the timing of harvest and maturation stage in each variety to preserve or improve the desirable aromatic characteristics of strawberry fruits. Full article

(This article belongs to the Special Issue Flavoromics for the Quality and Authenticity of Foods and Beverages)

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20 pages, 1661 KiB

Open AccessArticle

Aromatypicity of Austrian Pinot Blanc Wines

by Christian Philipp, Phillip Eder, Sezer Sari, Nizakat Hussain, Elsa Patzl-Fischerleitner and Reinhard Eder

Molecules 2020, 25(23), 5705; https://doi.org/10.3390/molecules25235705 - 3 Dec 2020

Cited by 6 | Viewed by 1897

Abstract

Pinot blanc is a grape variety found in all wine-growing regions of Austria. However, there are only few scientific studies which deal with the aroma of wines of this variety. In the course of this project, the relationship between aroma profile and the typicity of Austrian Pinot blanc wines was studied. The aim was to describe the typicity and to find significant differences in aroma profiles and aroma descriptors of typical and atypical Pinot blanc wines. Since the typicity of a jointly anchored prototype is embedded in the memory, typical attributes for Austrian Pinot blanc wines were first identified by consumers and experts or producers. According to this, 131 flawless commercial Austrian wines of the variety Pinot blanc of the vintages 2015 to 2017 were analysed for more than 100 volatile substances. The wines of the vintages 2015 to 2017 were judged by a panel of producers and experts for their typicity; furthermore, the wines of the vintage 2017 were also evaluated by a consumer panel and a trained descriptive panel. Subsequently, typical and atypical wines were described by the trained descriptive panel. It was found that Pinot blanc wines typical of Austria showed significantly higher concentrations of the ester compounds ethyl hexanoate, ethyl butanoate, ethyl octanoate, ethyl decanoate, methyl hexanoate, hexyl acetate and isoamyl acetate, while atypical wines had higher concentrations of free monoterpenes such as linalool, trans-linalool oxide, nerol oxide, nerol and alpha-terpineol. The sensory description of typical Pinot blanc wines was significantly more pronounced for the attribute “yellow pome fruit”, and tended to be more pronounced for the attributes “green pome fruit”, “pear”, “walnut”, “pineapple”, “banana” and “vanilla”, while the atypical Pinot blanc wines were described more by the attribute “citrus”. These findings could help to ensure that, through targeted measures, Austrian Pinot blanc wines become even more typical and distinguish themselves from other origins such as Germany or South Tyrol through a clear concept of typicity. Full article

(This article belongs to the Special Issue Flavoromics for the Quality and Authenticity of Foods and Beverages)

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19 pages, 1971 KiB

Open AccessArticle

Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle

by Fabrizio Rossetti, Alicia Jouin, Michael Jourdes, Pierre-Louis Teissedre, Roberta Foligni, Edoardo Longo and Emanuele Boselli

Molecules 2020, 25(18), 4276; https://doi.org/10.3390/molecules25184276 - 18 Sep 2020

Cited by 9 | Viewed by 2651

Abstract

Different technical cork stoppers (blend of natural cork microgranules, one-piece natural cork, agglomerated natural cork, technical cork 1+1) were compared to evaluate the effects on the phenolic, volatile profiles and dissolved oxygen in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wines, which were stored in bottles for 12 months. Gallic acid, caffeic acid, p-coumaric acid, trans-resveratrol, glutahionyl caftaric acid and protocatechuic acid did not vary remarkably during the first three months, whereas at six months a net increase was reported, followed by a clear decrease at 12 months. The same trend was observed in Lagrein rosé, but only for gallic acid. The total anthocyanins content decreased during the storage period in the four wines. Isopentyl acetate, 1-hexanol, ethyl hexanoate, 2-phenylethyl alcohol, diethyl succinate, ethyl octanoate and ethyl decanoate were the main volatile compounds. The sum of alcohols decreased in all four of the wines. The esters decreased in Merlot; however, they increased in Lagrein rosé, Lagrein red and St. Magdalener during the storage. Univariate and multivariate statistics and a sensory discriminant triangle test displayed similar influences of the different stoppers on the phenolic and volatile compounds during the whole storage duration. The changes detected in the phenolic and volatile concentrations were presumably due to the non-oxygen-mediated reactions occurring during 12 months of storage in bottle. Full article

(This article belongs to the Special Issue Flavoromics for the Quality and Authenticity of Foods and Beverages)

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