Flavours and Fragrances in Asia
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".
Deadline for manuscript submissions: closed (30 April 2022) | Viewed by 5274
Special Issue Editor
Interests: Chinese traditional foods; flavor chemistry; flavor analysis; GC-MS/Olfactometry; Chinese beverages; flavour perception; Chinese Baijiu
Special Issue Information
Dear Colleagues,
This Special Issue focuses on the development of flavor chemistry and sensory characteristics of flavors and fragrances in Asia. Contributions investigating the characterization of any type of Asian foods, beverages, or natural products are welcome for consideration. The identification of key odorants, understanding of flavor generation in natural products, and the sensory characteristics of different Asian foods, beverages, or natural products are welcome for consideration. Recent advancements in instrumental techniques (such as gas chromatography–olfactometry, multidimensional chromatography–mass spectrometry, and so on), as well as developments in chemometric analysis techniques, are of great interest to the scientific community. Review articles by experts in the field will also be welcome. We do hope that papers in this Special Issue will be of high value to scientists working in the field of flavors and fragrances in Asia. We look forward to receiving your contributions.
Prof. Dr. Shuang Chen
Guest Editor
Manuscript Submission Information
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Keywords
- Asian foods
- flavor chemistry
- flavor analysis
- GC–MS/olfactometry
- Chinese Baijiu
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