Flavour Compounds of Fruit and Fruit Products II
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".
Deadline for manuscript submissions: 30 April 2025 | Viewed by 272
Special Issue Editors
Interests: phenolics; anthocyanins; antioxidants; flavor compounds of fruits and fruit products
Special Issues, Collections and Topics in MDPI journals
Interests: wine technology; flavor compounds of fruits and fruit products; membrane processing; stability of phenolic compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Flavour is a very important quality property, next to colour and texture, and is often a key property in determining the acceptance of food products. Each fruit has its own specific flavour, composed of numerous volatile compounds with different structures and flavour notes. During the preparation of different fruit products, some of the naturally present volatiles are lost. The formation of volatiles during processing also occurs, and these compounds also have an effect on the overall flavour of fruit products. The degree of flavour compound loss and the formation of new compounds depend on processing conditions as well as the formulation of fruit products.
Generally, flavour compounds are very unstable and easily lost; thus, the aim of the flavour industry is to produce stable flavour preparations, usually through encapsulation.
This Special Issue covers the following:
- Flavour compounds of fruits: flavour profile of fruits; stability of flavour compounds; their formation throughout the ripening of fruits;
- Flavour compounds of fruit products: flavour profile of fruit products; stability of flavour compounds in products during storage; changes in flavour profile during processing under different conditions; effects of different ingredients on the stability of specific flavour compounds;
- Flavour compounds in model systems: stability of flavour compounds in model systems during storage; effects of different ingredients on the stability of specific flavours in model systems; the effect of processing conditions on the stability of specific flavours in model systems;
- Encapsulation of flavour compounds: different methods of encapsulation of flavour compounds; stability of encapsulated flavour compounds.
Prof. Dr. Mirela Kopjar
Prof. Dr. Anita Pichler
Guest Editors
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. Molecules 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 2700 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
- flavour compounds of fruits
- flavour compounds of fruit products
- stability of flavour compounds
- encapsulation of flavour compounds
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.
Further information on MDPI's Special Issue polices can be found here.
Related Special Issue
- Flavour Compounds of Fruit and Fruit Products in Molecules (8 articles)
