Functional Volatile Compounds: Detection, Analysis and Applications
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".
Deadline for manuscript submissions: closed (30 September 2024) | Viewed by 977
Special Issue Editors
Interests: bee products; flavor; nutrition; processing technology; processing equipment
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Flavor is an important attribute of food quality control, because it is one of the important perceptions of quality and is often used by consumers to decide their preference for consumption, thus it has always been the focus of much research. Flavor is formed by the combination of taste (attributed to non-volatile compounds), aroma (related to volatile compounds), and chemesthetic sensations, and many studies have focused on the above research contents. It is crucial to understand the flavour formation and perception of, so new novel processing technologies can be developed to match or improve the flavor. However, studies using flavor as an evaluation index of food and its release mechanisms still need to explore further.
We are pleased to invite colleagues to submit original research or review articles covering all aspects of flavor research.
Topics Covered
We are particularly interested in original research papers or perspectives which consider:
- The flavor and functional profile of food
- Formation mechanisms in food flavor
- New evaluation methodologies in food flavor and biological activities
- Flavor interaction and flavor release
- The sensory evaluation of food
Dr. Xiaoming Fang
Dr. Xiangxin Li
Guest Editors
Manuscript Submission Information
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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
- flavor chemistry
- food quality
- formation mechanisms
- new evaluation methodologies
- molecular interaction
- sensory evaluation
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