Rapid Methods to Evaluate Chemical Physical and Sensory Quality of Beverages
A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Quality, Nutrition, and Chemistry of Beverages".
Deadline for manuscript submissions: closed (31 May 2022) | Viewed by 6315
Special Issue Editor
Interests: sensory analysis; novel foods; rheology; texture
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The need to develop rapid methods to evaluate the chemical, physical, and sensory quality of beverages has increased in recent years. In fact, the beverages industry must face many requirements to guarantee the quality of their products to consumers.
From a chemical–physical point of view, new applications involve the use of hyperspectral imaging systems, such as NIR and FTIR spectroscopy, which have gained significant importance in the last ten years both for their rapid use and for the capacity to detect large-scale samples. From a sensory point of view, many attempts have recently been made to find new rapid sensory methods, in particular to substitute descriptive analysis (DA), the most used technique to discriminate and describe food samples but also time-consuming, as it implies training of the panel and analysis of many replicates to validate the data obtained. Check-all-that-apply (CATA) and rate-all-that-apply (RATA) methods, which employ a large number of consumers, seem to work very well in substituting DA analysis. Other techniques, such as electronic nose and electronic tongue, can also be used to evaluate flavor through the imitation of human olfaction and taste even if they do not show high selectivity. For this reason, techniques such as ion-selective electrode array systems can show good potential for rapid and low-cost analysis of beverages.
Many other studies and new techniques are being proposed by researchers all over the world. The aim of this Special Issue is to provide up-to date information regarding the development of methods which are not time-consuming but are easy to use and low-cost to evaluate the chemical, physical, and sensory quality of beverages. All these studies will be welcomed in the proposed Special Issue.
Prof. Dr. Alessandra Del Caro
Guest Editor
Manuscript Submission Information
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Keywords
- chemical quality
- physical quality
- sensory quality
- hyperspectral imaging system
- NIR
- FTIR
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