Investigation of the Flavour Profiles of Plant-Based Foods
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 September 2024 | Viewed by 98
Special Issue Editors
Interests: flavour research; food chemistry; analysis of flavour-active compounds; characterisation of key-odourants; gas chromatography–olfactometry; gas-chromatography–mass spectrometry; sensomics
Interests: reactive oxygen species; oxidative stress biomarkers; free radicals; lipid peroxidation; antioxidants
Special Issue Information
Dear Colleagues,
Through the shift towards more sustainable and environmentally friendly nutrition, many new plant-based foods are emerging on our plates. However, the flavour properties of this novel food category, which is often linked with off-flavours, has not yet been thoroughly investigated. Therefore, the understanding of the flavour properties of these novel food products at a molecular level is essential for their improvement. For this reason, this Special Issue focuses on the characterization of flavour-active compounds that are responsible for the odour and taste of plant-based foods and novel plant-based-food raw materials by methodologies that combine both instrumental analysis and human sensory perception, using analytical techniques such as gas chromatography–mass spectrometry, gas chromatography–olfactometry, taste-activity-guided fractionation in combination with HPLC-MS/MS analysis and other state-of-the-art instrumental techniques, as well as sensory evaluation.
Prof. Dr. Irene Chetschik
Dr. Natalia Kurhaluk
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at mdpi.longhoe.net 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. Applied Sciences 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 2400 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
- flavour research
- flavour
- aroma
- taste
- plant-based food
- off-flavours
- sensomics
- molecular flavour composition
- key odorants
- taste-active compounds
- gas chromatography–olfactometry
- gas chromatography–mass spectrometry
- high-performance liquid chromatography–mass spectrometry
- sensory evaluation
