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Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (11 June 2024) | Viewed by 27351

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Prof. Dr. Thomas Dippong

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Chemistry and Biology Department, Faculty of Sciences, Technical University, 430122 Baia Mare, Romania
Interests: nanomaterials; magnetic nanocomposites; sol-gel synthesis; ferrite preparations and characterization techniques; food thermal behavior; flavor analysis; volatile profile; applications
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In this Special Issue of Foods, we invite the submission of manuscripts (articles, review, short communication, mini review, case study) related to spectrophotometric techniques (AAS, ICP, UV-VIS, IR, MS, NMR), chromatographic characterization (CG, HPLC, TLC) and other physical–chemical techniques of food analysis, as well as research concerning the thermal behavior of solid foods. In this Special Issue, we will aim to include new methods or procedures of food treatment to ensure the stability of food products with less sensory and compositional changes. Thermal treatment has been the most widely utilized technique in the sterilization of foodborne pathogens, inactivating enzymes, drying, thawing and extracting bioactive compounds. Although this method is convenient and can ensure food safety, it alters, or can even destroy, the sensory, nutritional and physicochemical properties of food. The use of ultra-high performance liquid chromatography coupled to mass spectrometry is increasing as a valid method/platform in food science for assessing food quality, safety and traceability in a robust, efficient, sensitive and cost-effective way. Volatile organic compounds with low odor thresholds make significant olfactory contributions to solid food flavor. Advanced spectroscopic techniques and chemometric tools can have great applications in food science and technology, as well as in achieving consumer confidence.

Potential topics include, but are not limited to:

Thermal behavior of solid food products.
Flavor analysis of foods and volatile profile.
Volatile compounds in food and their transformation during process.
Volatile oils used for improvement the food stability.
Chromatographic methods in food analysis.
Spectroscopic methods in food analysis.
Physico-chemical characterization and metal content in drinking water.
Metal composition of foods.
Food active packaging.
Superior valorization of food raw materials.

Dr. Dippong Thomas
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com 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. Foods 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 2900 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

thermal behavior
volatile organic compounds
chemical composition
food stability
spectroscopic techniques of food analysis

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Published Papers (10 papers)

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Research

22 pages, 5101 KiB

Open AccessArticle

Study on the Effect of Different Concentrations of SO₂ on the Volatile Aroma Components of ‘Beibinghong’ Ice Wine

by Baoxiang Zhang, Weiyu Cao, Changyu Li, Yingxue Liu, Zihao Zhao, Hongyan Qin, Shutian Fan, Peilei Xu, Yiming Yang and Wenpeng Lu

Foods 2024, 13(8), 1247; https://doi.org/10.3390/foods13081247 - 19 Apr 2024

Viewed by 1139

Abstract

SO₂ plays an important role in wine fermentation, and its effects on wine aroma are complex and diverse. In order to investigate the effects of different SO₂ additions on the fermentation process, quality, and flavor of ‘Beibinghong’ ice wine, we fermented ‘Beibinghong’ picked in 2019. We examined the fermentation rate, basic physicochemical properties, and volatile aroma compound concentrations of ‘Beibinghong’ ice wine under different SO₂ additions and constructed a fingerprint of volatile compounds in ice wine. The results showed that 44 typical volatile compounds in ‘Beibinghong’ ice wine were identified and quantified. The OAV and VIP values were calculated using the threshold values of each volatile compound, and t the effect of SO₂ on the volatile compounds of ‘Beibinghong’ ice wine might be related to five aroma compounds: ethyl butyrate, ethyl propionate, ethyl 3-methyl butyrate-M, ethyl 3-methyl butyrate-D, and 3-methyl butyraldehyde. Tasting of ‘Beibinghong’ ice wine at different SO₂ additions revealed that the overall flavor of ‘Beibinghong’ ice wine was the highest at an SO₂ addition level of 30 mg/L. An SO₂ addition level of 30 mg/L was the optimal addition level. The results of this study are of great significance for understanding the effect of SO₂ on the fermentation of ‘Beibinghong’ ice wine. Full article

(This article belongs to the Special Issue Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods)

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17 pages, 3259 KiB

Open AccessArticle

The Antioxidant Effect of Burdock Extract on the Oxidative Stability of Lard and Goose Fat during Heat Treatment

by Flavia Pop and Thomas Dippong

Foods 2024, 13(2), 304; https://doi.org/10.3390/foods13020304 - 18 Jan 2024

Cited by 2 | Viewed by 1163

Abstract

Concerns regarding product quality and nutrition are raised due to the effects of high temperatures on frying fats. The aim of this research was to examine the effects of temperature and burdock extract addition in relation to quality parameters for dietary lard and goose fat exposed to heating. In order to monitor quality changes, animal fats and 0.01% additivated fats were heated at different temperatures (110, 130, 150, 170, 190, and 210 °C for 30 min). Thiobarbituric acid-reactive substances test (TBARS), peroxide value (PV), iodine value (IV), acid value (AV), saponification value (SV), total polar compounds (TPoC), total phenolic content (TPC), fatty acid (FA) content, and microscopic examination were established in order to quantify the level of oxidative rancidity. Heating temperature and additivation had a significant (p < 0.001) effect on peroxide value. In all fats, values of thiobarbituric acid-reactive substances significantly (p < 0.001) increased with heating temperature, but values decreased when burdock extract was added in a proportion of 0.01%. Positive correlations were found between AV and PV for lard (r = 0.98; p < 0.001) and goose fat (r = 0.96; p < 0.001). The heating temperature had a significant effect on total MUFAs in both lard and goose fat (mostly in non-additivated fat). Statistical analysis of the data showed that the addition of burdock extract at a concentration of 0.01% significantly (p < 0.01) reduced the installation of oxidation process in alimentary fats heated at different temperatures. Animal fats were well protected from oxidation by burdock extract, which demonstrated its efficacy as an antioxidant; it may be used to monitor the fats oxidation and to estimate their shelf-life stability. Full article

(This article belongs to the Special Issue Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods)

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26 pages, 15037 KiB

Open AccessArticle

Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS)

by Yanli He, Hongyan Qin, Jinli Wen, Weiyu Cao, Yiping Yan, Yining Sun, Pengqiang Yuan, Bowei Sun, Shutian Fan, Wenpeng Lu and Changyu Li

Foods 2023, 12(19), 3615; https://doi.org/10.3390/foods12193615 - 28 Sep 2023

Cited by 8 | Viewed by 1861

Abstract

Actinidia arguta, known for its distinctive flavor and high nutritional value, has seen an increase in cultivation and variety identification. However, the characterization of its volatile aroma compounds remains limited. This study aimed to understand the flavor quality and key volatile aroma compounds of different A. arguta fruits. We examined 35 A. arguta resource fruits for soluble sugars, titratable acids, and sugar–acid ratios. Their organic acids and volatile aroma compounds were analyzed using high-performance liquid chromatography (HPLC) and headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS). The study found that among the 35 samples tested, S12 had a higher sugar–acid ratio due to its higher sugar content despite having a high titratable acid content, making its fruit flavor superior to other sources. The A. arguta resource fruits can be classified into two types: those dominated by citric acid and those dominated by quinic acid. The analysis identified a total of 76 volatile aroma substances in 35 A. arguta resource fruits. These included 18 esters, 14 alcohols, 16 ketones, 12 aldehydes, seven terpenes, three pyrazines, two furans, two acids, and two other compounds. Aldehydes had the highest relative content of total volatile compounds. Using the orthogonal partial least squares discriminant method (OPLS-DA) analysis, with the 76 volatile aroma substances as dependent variables and different soft date kiwifruit resources as independent variables, 33 volatile aroma substances with variable importance in projection (VIP) greater than 1 were identified as the main aroma substances of A. arguta resource fruits. The volatile aroma compounds with VIP values greater than 1 were analyzed for odor activity value (OAV). The OAV values of isoamyl acetate, 3-methyl-1-butanol, 1-hexanol, and butanal were significantly higher than those of the other compounds. This suggests that these four volatile compounds contribute more to the overall aroma of A. arguta. This study is significant for understanding the differences between the fruit aromas of different A. arguta resources and for scientifically recognizing the characteristic compounds of the fruit aromas of different A. arguta resources. Full article

(This article belongs to the Special Issue Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods)

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15 pages, 3042 KiB

Open AccessArticle

Dynamic Changes in Flavor and Microbiota in Traditionally Fermented Bamboo Shoots (Chimonobambusa szechuanensis (Rendle) Keng f.)

by Zhijian Long, Shilin Zhao, Xiaofeng Xu, Wanning Du, Qiyang Chen and Shanglian Hu

Foods 2023, 12(16), 3035; https://doi.org/10.3390/foods12163035 - 12 Aug 2023

Cited by 3 | Viewed by 1821

Abstract

Dissecting flavor formation and microbial succession during traditional fermentation help to promote standardized and large-scale production in the sour shoot industry. The principal objective of the present research is to elucidate the interplay between the physicochemical attributes, flavor, and microbial compositions of sour bamboo shoots in the process of fermentation. The findings obtained from the principal component analysis (PCA) indicated notable fluctuations in both the physicochemical parameters and flavor components throughout the 28 day fermentation process. At least 13 volatile compounds (OAV > 1) have been detected as characteristic aroma compounds in sour bamboo shoots. Among these, 2,4-dimethyl Benzaldehyde exhibits the highest OAV (129.73~668.84) and is likely the primary contributor to the sour odor of the bamboo shoots. The analysis of the microbial community in sour bamboo shoots revealed that the most abundant phyla were Firmicutes and Proteobacteria, while the most prevalent genera were Enterococcus, Lactococcus, and Serratia. The results of the correlation analysis revealed that Firmicutes exhibited a positive correlation with various chemical compounds, including 3,6-nonylidene-1-ol, 2,4-dimethyl benzaldehyde, silanediol, dimethyl-, nonanal, and 2,2,4-trimethyl-1,3-pentylenediol diisobutyrate. Similarly, Lactococcus was found to be positively correlated with several chemical compounds, such as dimethyl-silanediol, 1-heptanol, 3,6-nonylidene-1-ol, nonanal, 2,2,4-trimethyl-1,3-pentanediol diisobutyrate, dibutyl phthalate, and TA. This study provides a theoretical basis for the standardization of traditional natural fermented sour bamboo production technology, which will help to further improve the flavor and quality of sour bamboo. Full article

(This article belongs to the Special Issue Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods)

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13 pages, 2470 KiB

Open AccessArticle

The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs

by Kübra Öztürk, Zeynep Feyza Yılmaz Oral, Mükerrem Kaya and Güzin Kaban

Foods 2023, 12(15), 2834; https://doi.org/10.3390/foods12152834 - 26 Jul 2023

Cited by 7 | Viewed by 7434

Abstract

This study aimed to determine the effects of fat type (sheep tail fat (STF) and beef fat (BF)), fat levels (10, 20, or 30%), and cooking time (0, 2, 4, and 6 min, dry heat cooking at 180 °C) on the carboxymethyl lysine (CML) content in meatballs. pH, thiobarbituric acid reactive substance (TBARS), and volatile compound analyses were also performed on the samples. The use of STF and the fat level had no significant effect on the pH value. The highest TBARS value was observed with the combination of a 30% fat level and STF. CML was not affected by the fat level. The highest CML content was determined in meatballs with STF at a cooking time of 6 min. In the samples cooked for 2 min, no significant difference was observed between STF and BF in terms of the CML content. STF generally increased the abundance of aldehydes. Aldehydes were also affected by the fat level and cooking time. A PCA provided a good distinction between groups containing STF and BF regardless of the fat level or cooking time. Pentanal, octanal, 2,4-decadienal, hexanal, and heptanal were positively correlated with CML. Full article

(This article belongs to the Special Issue Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods)

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18 pages, 2351 KiB

Open AccessArticle

Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods

by Wengang Zhang, Xijuan Yang, Jie Zhang, Yongli Lan and Bin Dang

Foods 2023, 12(11), 2137; https://doi.org/10.3390/foods12112137 - 25 May 2023

Cited by 6 | Viewed by 2156

Abstract

The effect of heat processing on the flavor characteristics of highland barley flour (HBF) in storage was revealed by analyzing differences in volatile compounds associated with flavor deterioration in HBF using GC-MS identification and relative odor activity values (ROAVs). Hydrocarbons were the most abundant in untreated and extrusion puffed HBFs, while heterocycles were found to be the most abundant in explosion puffed, baked, and fried HBFs. The major contributors to the deterioration of flavor in different HBFs were hexanal, hexanoic acid, 2-pentylfuran, 1-pentanol, pentanal, 1-octen-3-ol, octanal, 2-butyl-2-octanal, and (E,E)-2,4-decadienal. Amino acid and fatty acid metabolism was ascribed to the main formation pathways of these compounds. Baking slowed down the flavor deterioration in HBF, while extrusion puffing accelerated the flavor deterioration in HBF. The screened key compounds could predict the quality of HBF. This study provides a theoretical basis for the regulation of the flavor quality of barley and its products. Full article

(This article belongs to the Special Issue Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods)

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18 pages, 2106 KiB

Open AccessArticle

Preparation and Characterization of the Composition of Volatile Compounds, Fatty Acids and Thermal Behavior of Paprika

by Thomas Dippong, Lacrimioara Senila and Laura Elena Muresan

Foods 2023, 12(10), 2041; https://doi.org/10.3390/foods12102041 - 18 May 2023

Cited by 5 | Viewed by 2343

Abstract

This study aimed to investigate the thermal behavior and composition of volatile compounds, fatty acids and polyphenols in paprika obtained from peppers of different countries. The thermal analysis revealed various transformations in the paprika composition, namely drying, water loss and decomposition of volatile compounds, fatty acids, amino acids, cellulose, hemicellulose and lignin. The main fatty acids found in all paprika oils were linoleic (20.3–64.8%), palmitic (10.6–16.0%) and oleic acid (10.4–18.1%). A notable amount of omega-3 was found in spicy paprika powder varieties. The volatile compounds were classified into six odor classes (citrus (29%), woody (28%), green (18%), fruity (11%), gasoline (10%) and floral (4%)). The total polyphenol content ranged between 5.11 and 10.9 g GA/kg. Full article

(This article belongs to the Special Issue Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods)

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14 pages, 1659 KiB

Open AccessArticle

Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage

by Huaixiang Tian, Ling Zou, Li Li, Chen Chen, Haiyan Yu, Xinxin Ma, Juan Huang, Xinman Lou and Haibin Yuan

Foods 2023, 12(7), 1410; https://doi.org/10.3390/foods12071410 - 26 Mar 2023

Cited by 3 | Viewed by 2773

Abstract

Stinky tofu is a traditional Chinese food with wide consumption in China. Nevertheless, the dynamic changes in the flavour of stinky tofu during storage have yet to be investigated. In this study, the flavour changes of stinky tofu over six different storage periods were comprehensively analysed through sensory, electronic nose and gas chromatography-mass spectrometry (GC-MS) analyses. The results of the sensory and electronic nose analyses confirmed the changes in the flavour of stinky tofu across different storage periods. In the GC-MS analysis, 60 volatile compounds were detected during storage, and the odour activity values indicated that 29 of these 60 compounds significantly contributed to the aroma profile. During storage, the alcohol concentration of the stinky tofu gradually decreased while the acid and ester concentrations increased. According to a partial least squares analysis, 2-phenylethyl acetate, 2-phenylethyl propanoate, p-cresol, and phenylethyl alcohol, which were detected after 10 days of storage, promoting the release of an overripe apple-like odour from the stinky tofu. Findings regarding the flavour changes and characteristics of stinky tofu during different storage periods can provide a potential reference for recognising the quality of these products. Full article

(This article belongs to the Special Issue Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods)

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12 pages, 3599 KiB

Open AccessArticle

Determination of the Antifungal, Antibacterial Activity and Volatile Compound Composition of Citrus bergamia Peel Essential Oil

by Nur Cebi and Azime Erarslan

Foods 2023, 12(1), 203; https://doi.org/10.3390/foods12010203 - 3 Jan 2023

Cited by 16 | Viewed by 3251

Abstract

Safe and health-beneficial citrus oils can be employed as natural preservatives, flavorings, antioxidants, and as antibacterial and antifungal agents in a wide variety of food products. In this research, using GC–MS methodology, the major volatile composition of Citrus bergamia EO, obtained by hydro-distillation, was determined to consist of limonen (17.06%), linalool (46.34%) and linalyl acetate (17.69%). The molecular fingerprint was obtained using FTIR spectroscopy. The antibacterial effect of C. bergamia EO at different concentrations (0.5, 1, 2.5 and 5 µg/mL) was tested against different pathogen species (Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes), based on disc diffusion assay. The in vitro antifungal activity of C. bergamia EO oil against Aspergillus niger and Penicillium expansum was evaluated using agar disc diffusion assay. Clear inhibition zones were formed by C. bergamia EO against selected species of pathogens. Almost all of the concentrations were revealed to have antifungal activity against selected fungal pathogens. The highest inhibition rate of A. niger at 6 incubation days was 67.25 ± 0.35 mm with a 20 µL dose, while the growth in the control was 90.00 ± 0.00 mm. In addition, the highest inhibition rate of P. expansum was 26.16 ± 0.76 mm with a 20 µL dose, while the growth was 45.50 ± 2.12 mm in the control fungus. A higher antifungal effect of C. bergamia EO against P. expansum was obtained. It was observed that the growth of fungi was weakened with increasing concentrations (5, 10, 15 and 20 µL dose) of C. bergamia EO. Statistically significant (p < 0.05) results were obtained for the antibacterial and antifungal effects of C. bergamia EO. The findings from the research may shed light on the further use of C. bergamia EO obtained from peels in innovative food engineering applications in order to maintain food quality, food safety, and food sustainability. Full article

(This article belongs to the Special Issue Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods)

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14 pages, 902 KiB

Open AccessArticle

The Effect of Cow Breed and Wild Garlic Leaves (Allium ursinum L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese

by Agnieszka Pluta-Kubica, Dorota Najgebauer-Lejko, Jacek Domagała, Jana Štefániková and Jozef Golian

Foods 2022, 11(24), 3948; https://doi.org/10.3390/foods11243948 - 7 Dec 2022

Cited by 6 | Viewed by 1819

Abstract

The aim of this study was to investigate the effects of cow breed and the addition of wild garlic on the sensory quality, volatile compounds, and physical properties of soft rennet-curd cheese. Cheese was produced from the milk of the Polish Holstein-Friesian breed Black-and-White type and the Polish Red breed, with or without the addition of wild garlic leaves. The samples were analyzed for their sensory quality, volatile compounds (using an electronic nose and GC/MS), color, and texture. The intensity of taste and smell characteristics depended only on the addition of wild garlic. PCA showed that the differences in volatile profiles resulted both from the milk cow breed and the use of wild garlic. Breed influenced almost all color parameters, while the addition of wild garlic affected all of them. The milk source, wild garlic addition, and storage duration influenced the majority of the textural parameters of the cheeses. The research conducted indicates that the addition of wild garlic leaves results in the enrichment of the volatile compound profile of cheese, making its taste and smell less milky and sour (p ≤ 0.001), while modifying its color and some textural properties (p ≤ 0.001); while, at the same time, not adversely affecting the sensory assessment of the color, appearance, texture, smell, or taste of the cheese (p > 0.05). Full article

(This article belongs to the Special Issue Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods)

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