Sampling, Separation and Isolation Techniques of Flavour Compounds
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".
Deadline for manuscript submissions: closed (30 June 2022) | Viewed by 2335
Special Issue Editor
Interests: volatile organic compounds; biological active organic compounds; VOC profiling; VOC as a diagnostic tool in post-harvest biology; food quality and safety and disease; thermal desorption–gas chromatography–mass spectrometry; multivariate data analysis
Special Issue Information
Dear Colleagues,
Flavours provide some of the most enduring sensorial impressions and, in humans, are the result of a complex interaction involving, at least, gustation and ortho- and retro-nasal olfaction. The part of any flavour that is perceived by olfaction is represented by its complement of volatile organic compounds (VOCs). These VOCs are either already present in the original material or produced during preparation (e.g., sulphur compounds in Allium spp. or isothiocyanates in brassicas), cooking or maceration and affected by processes pre- and postharvest.
The profile of VOCs, therefore, contains information about all these processes, and VOC profiling is performed in a wide range of applications from chemical taxonomy (e.g., in Basil), and identification of quantitative trait loci (QTLs) for breeding, to, increasingly, assessment of quality and safety of produce. VOC sampling can be carried out non-destructively and on bulk samples and allow assessments of quality of flavour as such and through correlations of VOCs to shelf-life and other important micronutrients and assessment of safety through changes in flavour that correspond to microbial contamination.
Any analysis of flavours starts with sampling of these often-complex mixtures followed by separation into and isolation of individual compounds.
Therefore, sampling, separation and isolation techniques, critically underpin any studies on, e.g., flavour development, variations of flavour between sources, temporal variations in scent or flavour or changes related to changes in underlying metabolism, physiology or process.
This Special Issue aims to provide an overview and critical evaluation of the methodologies currently in use for sampling of flavour compounds and methods for isolating specific compound.
Dr. Carsten T. Müller
Guest Editor
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Keywords
- Volatile organic compounds
- Extraction methods
- Field methods
- Separation methods
- Isolation methods
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