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Foods
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The Identification and Characterization of Aroma Compounds in Food
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The Identification and Characterization of Aroma Compounds in Food

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 (31 July 2024) | Viewed by 6858

Special Issue Editor

Dr. Yonathan Asikin

E-Mail Website
Guest Editor
Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, Japan
Interests: food aroma; flavor chemistry; sensory properties; metabolomics

Special Issue Information

Dear Colleagues,

Aroma is one of the key factors used for determining food quality. Hence, various aroma compounds play an indispensable role in modern food production. They consist of complex chemical classes of volatiles; therefore, regular updates on the research progression of the identification and characterization of these compounds are necessary.

This Special Issue welcomes original research and review articles related to aroma compounds in food. This Special Issue aims to showcase new insights relating to volatile aroma compounds in food, including chemical and aroma-active composition, odor release in retronasal olfaction, flavor masking and modification, and aroma interaction in food and beverage pairings. Combined instrumental and sensory measurements on both taste and aroma attributes that define the quality of raw agricultural commodities and/or processed foods are also welcomed. In addition, the incorporation of statistical computation, such as chemometrics and omics approaches, is encouraged to enhance the multivariate graphical overview in data analysis, if applicable.

I look forward to receiving your contributions.

Dr. Yonathan Asikin
Guest Editor

Manuscript Submission Information

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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

  • volatile aroma composition
  • aroma-active compound
  • retronasal aroma
  • flavor release
  • flavor masking
  • food pairing
  • sensory evaluation
  • food quality
  • processing technology
  • chemometrics and omics

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Published Papers (3 papers)

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Research

17 pages, 2247 KiB  
Article
Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations
by Wei Song, Min Sun, Huan Lu, Shengyou Wang, Ruijuan Wang, Xiaodong Shang and Tao Feng
Foods 2024, 13(5), 684; https://doi.org/10.3390/foods13050684 - 23 Feb 2024
Cited by 3 | Viewed by 1556
Abstract
Flammulina filiformis (F. filiformis) is called the ‘benefiting intelligence’ mushroom. There is a notable difference between a yellow cultivar (with a robust aroma) and a white mutant cultivar (with a high yield) of F. filiformis. A thorough analysis of aroma [...] Read more.
Flammulina filiformis (F. filiformis) is called the ‘benefiting intelligence’ mushroom. There is a notable difference between a yellow cultivar (with a robust aroma) and a white mutant cultivar (with a high yield) of F. filiformis. A thorough analysis of aroma differences is essential to improve the aroma of high-yield strains. This study employed a combination of gas chromatography–mass spectrometry–olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) to analyze the variations in aroma compounds. Then, the contribution of the odorants was determined using flavor dilution (FD) factors and odor activity values (OAVs). Aroma omission and recombination experiments were used to identify the key odorants. A total of 16 key aroma compounds were characterized in F. filiformis, along with four eight-carbon volatiles (3-octanone, 3-octanol, octanal, and 1-octen-3-ol). Finally, the dominant aroma characteristic was “sweet” for the yellow strain, while it was “green” for the white strain. More research is required to investigate the enzymes and corresponding genes that regulate the synthesis of aroma compounds in F. filiformis for future breeding programs. Full article
(This article belongs to the Special Issue The Identification and Characterization of Aroma Compounds in Food)
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14 pages, 3685 KiB  
Article
Multivariate Profiling of Metabolites and Volatile Organic Compounds in Citrus depressa Hayata Fruits from Kagoshima, Okinawa, and Taiwan
by Yonathan Asikin, Yoshio Tamura, Yusuke Aono, Miyako Kusano, Hiroshi Shiba, Masashi Yamamoto, Fumimasa Mitsube, Shu-Yen Lin, Kensaku Takara and Koji Wada
Foods 2023, 12(15), 2951; https://doi.org/10.3390/foods12152951 - 4 Aug 2023
Cited by 7 | Viewed by 1742
Abstract
Citrus depressa Hayata is a small-fruit citrus species; it is indigenous to Kagoshima, Okinawa, and Taiwan. The metabolites and volatile organic compounds (VOCs) that affect the flavor of its fruits have not been investigated based on geographical origin. In the present study, we [...] Read more.
Citrus depressa Hayata is a small-fruit citrus species; it is indigenous to Kagoshima, Okinawa, and Taiwan. The metabolites and volatile organic compounds (VOCs) that affect the flavor of its fruits have not been investigated based on geographical origin. In the present study, we investigated the metabolite and VOC profiles of 18 C. depressa cultivation lines from these regions. Multivariate analysis revealed differences in the metabolites of C. depressa based on its cultivation origins; variations in sugar, sugar alcohol, and amino acid contents were also observed. Fruits from Kagoshima and Okinawa had higher galactinol, trehalose, xylose, glucose, and sucrose intensities than fruits from Taiwan (log2-fold change; 2.65–3.44, 1.68–2.13, 1.37–2.01, 1.33–1.57, and 1.07–1.43, respectively), whereas the Taiwanese lines contained higher leucine, isoleucine, serine, and alanine. In contrast to the Taiwanese Nantou line, other cultivation lines had comparable total VOC contents, and the VOCs of all lines were dominated by limonene, γ-terpinene, and p-cymene. Accordingly, the highest VOC intensities were recorded in the Nantou line, which was followed by Shikunin sweet (Kagoshima) and Taoyuan (Taiwan) (log10 normalize concentration; 5.11, 3.08, and 3.01, respectively). Moreover, multivariate analysis plots elucidated the difference in the VOCs of Ishikunibu (Okinawa), Shikunin sweet, and Taoyuan and between those of most Kagoshima and Okinawa cultivation lines. These results suggest that both the cultivation line and origin influence the metabolites and VOCs of C. depressa, thus possibly affecting its flavor quality; the data provide a valuable insight for utilizing C. depressa of different cultivation lines and origins to produce foods and beverages. Full article
(This article belongs to the Special Issue The Identification and Characterization of Aroma Compounds in Food)
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17 pages, 3414 KiB  
Article
Evaluation of Dynamic Changes and Regularity of Volatile Flavor Compounds for Different Green Plum (Prunus mume Sieb. et Zucc) Varieties during the Ripening Process by HS-GC–IMS with PLS-DA
by Haocheng Liu, Yuanshan Yu, Bo Zou, Yangyang Yu, Jiguo Yang, Yujuan Xu, Xiaowei Chen and Fan Yang
Foods 2023, 12(3), 551; https://doi.org/10.3390/foods12030551 - 26 Jan 2023
Cited by 26 | Viewed by 2621
Abstract
Headspace gas chromatography–ion mobility spectrometry and partial-least-squares discriminant analysis (PLS-DA) were adopted to analyze the rule of change in flavor substances for different varieties of green plums at different levels of maturity (S1—immature, S2—commercially mature, and S3—fully mature). The results showed that 68 [...] Read more.
Headspace gas chromatography–ion mobility spectrometry and partial-least-squares discriminant analysis (PLS-DA) were adopted to analyze the rule of change in flavor substances for different varieties of green plums at different levels of maturity (S1—immature, S2—commercially mature, and S3—fully mature). The results showed that 68 kinds of volatile flavor substances were identified in all green plum samples. The types and contents of such volatile substances experienced a V-shaped trend with an increasing degree of green plum maturity. During the S1 and S2 stages, aldehydes, ketones, and a small amount of alcohols were the main volatile flavor substances in the green plum samples. During the S3 stage, esters and alcohols were the most important volatile flavor components in the green plum pulp samples, followed by terpenes and ketones. YS had the most types and highest contents of volatile flavor substances in three stages, followed by GC and DZ. By using the PLS-DA method, this study revealed the differences in flavor of the different varieties of green plums at different maturity stages, and it identified eight common characteristic volatile flavor substances, such as ethyl acetate, 3-methylbutan-1-ol, and 2-propanone, produced by the different green plum samples during the ripening process, as well as the characteristic flavor substances of green plums at each maturity stage (S1–S3). Full article
(This article belongs to the Special Issue The Identification and Characterization of Aroma Compounds in Food)
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