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Current Status and Future Perspectives in Flavor Chemistry and Technology...
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Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry

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

Deadline for manuscript submissions: 31 May 2025 | Viewed by 2757

Special Issue Editors

Prof. Dr. Wenjiang Dong

E-Mail Website
Guest Editor
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
Interests: coffee; component interaction; structural characterization; functional characteristicsresources
Special Issues, Collections and Topics in MDPI journals
Dr. Ye Liu

E-Mail Website
Guest Editor
School of Food and Health, Beijing Technology and Business Technology, Beijing 100048, China
Interests: extra-virgin olive oils (EVOOs); headspace solid-phase micro-extraction (SPME); solvent-assisted flavor evaporation (SAFE); cluster analysis; quantification
Dr. Xinxin Yu

E-Mail Website
Guest Editor Assistant
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
Interests: food component interaction; functional characteristics

Special Issue Information

Dear Colleagues,

Food flavor, followed by health benefits, is one of the most important determiners of consumer preferences. Food-processing technology is necessary to induce enriched flavors in food, and different approaches significantly affect the final flavor of the product. Therefore, this Special Issue will include manuscripts focusing on the "Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry, as well as on the innovative technological analysis and prediction of food products’ flavor and functional properties, which are of great significance to the food industry’s development.

This Special Issue will cover a wide range of research topics, including but not limited to the following:

  • Effects of processing methods on flavor compounds
  • Relationship between multi-omics metabolites and product flavor during processing
  • Machine learning for sensory attribute prediction (e.g., food flavor and functional features)
  • Combination of experimental methods and computing for effective flavor chemistry analysis
  • Identification of key flavor compounds and functional constituent in plant-based foods
  • Interactions between flavor compounds and proteins or other biomolecules
  • Digital and intelligent food-processing techniques
  • Underlying molecular mechanisms and health benefits of plant-based foods

Prof. Dr. Wenjiang Dong
Dr. Ye Liu
Guest Editors

Dr. Xinxin Yu
Guest Editor Assistant

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

  • processing methods
  • flavor compounds
  • food flavor
  • sensory attribute
  • multi-omics metabolites

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (3 papers)

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Research

18 pages, 11422 KiB  
Article
Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma
by Xiao Chen, Ying Cao, Weijie Lan, Zixuan Gu, Wenjia He, Jianfei He and Liyan Zhao
Foods 2024, 13(19), 3074; https://doi.org/10.3390/foods13193074 - 26 Sep 2024
Cited by 1 | Viewed by 906
Abstract
Pandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the typical aroma compounds [...] Read more.
Pandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the typical aroma compounds from pandan leaves and explored the influence of thermal treatments on their aroma profiles using GC-O-MS, E-nose, and GC-IMS analyses. The effects of formulation and baking conditions on the qualities of pandan-flavored sponge cake were comprehensively evaluated through a holistic approach covering several aspects including cake batter gravity, color, texture, and sensory characteristics. The baking treatment introduced more types of pleasant aromas (9 aromas vs. 17 aromas) and increased the odor intensities of the original volatile compounds, especially for the roasted and steamed rice-like odors. The increased amount of pandan flavoring reshaped the color of the cake crumb (especially for the L* and a* spaces) and significantly decreased the hardness (3.87 N to 1.01 N), gumminess (3.81 N to 0.67 N), and chewiness (13.22 mJ to 4.56 mJ) of the sponge cake. The perceived intensities of bitterness and sweetness can be adjusted by modulating the levels of 2-phenylethanol, 2-methyl-1-butanol, hexyl alcohol, and decanal, along with the total alcohols and aldehydes, due to their significant correlations revealed by correlation heatmap analyses. Full article
(This article belongs to the Special Issue Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry)
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17 pages, 5615 KiB  
Article
Sex-Specific Lipid Profiles and Flavor Volatiles in Giant Salamander (Andrias davidianus) Tails Revealed by Lipidomics and GC-IMS
by Shibo Zhao, Jinghong Yu, Linjie Xi, Xiangdong Kong, Jinjin Pei, Pengfei Jiang, Ruichang Gao and Wengang Jin
Foods 2024, 13(19), 3048; https://doi.org/10.3390/foods13193048 - 25 Sep 2024
Viewed by 859
Abstract
To elucidate the relationships between lipid components and odor traits, this study comparatively characterized the distinct lipid compositions and flavor volatiles in giant salamander tails of different sexes via mass-spectrometry-based lipidomics and GC-IMS. A total of 3145 fat metabolites were detected in male [...] Read more.
To elucidate the relationships between lipid components and odor traits, this study comparatively characterized the distinct lipid compositions and flavor volatiles in giant salamander tails of different sexes via mass-spectrometry-based lipidomics and GC-IMS. A total of 3145 fat metabolites were detected in male and female giant salamander tails, with the largest contributors being triglycerides (TGs, 840) and phosphatidylcholines (PCs, 383). Notably, the contents of PCs and TGs were greater in female tails than in male tails, and the levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were also greater in the female group. Additionally, a total of 45 volatile components were detected, namely, 14 aldehydes, 14 alcohols, 9 ketones, 3 acids, 3 esters, 1 ether, and 1 amine. Alcohols (29.96% to 34.85%) and aldehydes (21.07% to 22.75%) were the predominant volatiles. Multivariate statistical analysis revealed 22 key differential fats and 26 differential odor substances as distinguishing labels between sexes. Correlation analysis revealed that the concentrations of triethylamine, dimethyl sulfide, ethanol-D, and 3-methyl butanal-D were significantly positively correlated with the concentrations of diglyceride (DG) (26:6e), cardiolipin (CL) (59:4), acylcarnitine (AcCa) (22:4), and triglyceride (TG) (52:10) (p < 0.01). Threefold cross-validation revealed that the prediction accuracies of these differential lipids and volatile compounds for sex recognition via the random forest model were 100%. These findings might not only provide insight into the effects of sexes on the lipid and volatile profiles of giant salamander tails but also provide clues for their gender recognition. Full article
(This article belongs to the Special Issue Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry)
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Graphical abstract

23 pages, 1570 KiB  
Article
Dynamic Changes of Active Components and Volatile Organic Compounds in Rosa roxburghii Fruit during the Process of Maturity
by Su Xu, Junyi Deng, Siyao Wu, Qiang Fei, Dong Lin, Haijiang Chen, Guangcan Tao, Lingshuai Meng, Yan Hu and Fengwei Ma
Foods 2024, 13(18), 2893; https://doi.org/10.3390/foods13182893 - 12 Sep 2024
Viewed by 593
Abstract
Rosa roxburghii (R. roxburghii), native to the southwest provinces of China, is a fruit crop of important economic value in Guizhou Province. However, the changes in fruit quality and flavor during R. roxburghii fruit ripening have remained unknown. Here, this study investigated [...] Read more.
Rosa roxburghii (R. roxburghii), native to the southwest provinces of China, is a fruit crop of important economic value in Guizhou Province. However, the changes in fruit quality and flavor during R. roxburghii fruit ripening have remained unknown. Here, this study investigated the changes of seven active components and volatile organic compounds (VOCs) during the ripening of the R. roxburghii fruit at five different ripening stages including 45, 65, 75, 90, and 105 days after anthesis. The results indicated that during the ripening process, the levels of total acid, vitamin C, and soluble sugar significantly increased (p < 0.05), while the levels of total flavonoids, superoxide dismutase (SOD), and soluble tannin significantly decreased (p < 0.05). Additionally, the content of total phenol exhibited a trend of first decreasing significantly and then increasing significantly (p < 0.05). A total of 145 VOCs were detected by HS-SPME-GC-MS at five mature stages, primarily consisting of aldehydes, alcohols, esters, and alkenes. As R. roxburghii matured, both the diversity and total quantity of VOCs in the fruit increased, with a notable rise in the contents of acids, ketones, and alkenes. By calculating the ROAV values of these VOCs, 53 key substances were identified, which included aromas such as fruit, citrus, green, caramel, grass, flower, sweet, soap, wood, and fat notes. The aromas of citrus, caramel, sweet, and wood were predominantly concentrated in the later stages of R. roxburghii fruit ripening. Cluster heatmap analysis revealed distinct distribution patterns of VOCs across five different maturity stages, serving as characteristic chemical fingerprints for each stage. Notably, stages IV and V were primarily characterized by a dominance of alkenes. OPLS-DA analysis categorized the ripening process of R. roxburghii fruit into three segments: the first segment encompassed the initial three stages (I, II, and III), the second segment corresponded to the fourth stage (IV), and the third segment pertained to the fifth stage (V). Following the variable importance in projection (VIP) > 1 criterion, a total of 30 key differential VOCs were identified across the five stages, predominantly comprising ester compounds, which significantly influenced the aroma profiles of R. roxburghii fruit. By integrating the VIP > 1 and ROAV > 1 criteria, 21 differential VOCs were further identified as key contributors to the aroma changes in R. roxburghii fruit during the ripening process. This study provided data on the changes in quality and aroma of R. roxburghii fruit during ripening and laid the foundation for the investigation of the mechanism of compound accumulation during ripening. Full article
(This article belongs to the Special Issue Current Status and Future Perspectives in Flavor Chemistry and Technology in the Food Industry)
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