Novel Developments on Volatile Compounds and Sensory Analysis of Alcoholic Beverages
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (20 September 2021) | Viewed by 21029
Special Issue Editors
Interests: oenology; flavour compounds; wine brandy ageing; sensory analysis of wine brandies and wines
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Alcoholic beverages, obtained by fermentation or by distillation of a fermented product of agricultural origin, are composed of hundreds of volatile compounds. These compounds have been extensively studied due to their impact on the aroma of beverages, knowing that there are odorant compounds and odourless compounds. Given that the aroma of beverages is a determining factor of their quality and acceptability for consumers, volatile compounds with an impact on the aroma of alcoholic beverages deserve particular attention from researchers. On the other hand, some of these compounds have been studied due to their importance in food safety, such as methanol or ethyl carbamate, among others. In addition, the occurrence/absence or the amount of some compounds could be used as markers of the used technology or the signal of a product fault.
Volatile compounds, belonging to many chemical families, are present in alcoholic beverages in very different amounts, arising either from raw material (e.g., grapes, barley, hops), secondary metabolites of fermentation (yeast/bacteria) or from aging when applied (e.g., in oak wood).
In recent years, the search for diversification of products and processes, such as the use of different raw materials and fermentation with different yeasts or aging with different woods, poses new challenges to the study of volatile compounds in alcoholic beverages.
In this context, this Special Issue aims to focus on new approaches to volatile compound methods, as well as new approaches in their sensory evaluation for the study of alcoholic beverages (fermented beverages from different raw materails such as cider, wine, beer, or other and distillates such as spirits). Possible subjects comprise but are not limited to the following:
- New analytical approach for volatile quantification;
- Olfactometric studies;
- New sensory approaches;
- Different technologies and their influence on volatile composition and/or sensory composition;
- New raw material and its influence on volatile composition and/or sensory composition.
Dr. Ilda Caldeira
Dr. Mar Vilanova
Guest Editors
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Keywords
- volatile compounds
- alcoholic beverages
- sensory analysis
- volatile analysis methods
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