Food Volatilomics: Separation and Extraction of Food Aromatic Compounds
A special issue of Separations (ISSN 2297-8739). This special issue belongs to the section "Analysis of Food and Beverages".
Deadline for manuscript submissions: closed (10 March 2024) | Viewed by 7540
Special Issue Editor
Interests: volatilomics; metabolomics; lipidomics; foodomics; food chemistry and biochemistry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Volatile compounds play a major role in food, contributing to its sensory quality and health properties. Aroma volatiles provide the essence of food flavor, determining characteristic organoleptic attributes and significantly affecting food quality, as well as hedonic properties and acceptance by consumers. Volatile secondary metabolites grant food and medicinal plants alike their health-related bioactivities and account for their beneficial nutritional and well-being effects. Owing to their unique features and immense variability, interest in volatiles is increasing rapidly as we come to acknowledge their merit for food and health and endorse their potential uses, e.g., as natural flavors and fragrances (e.g., essential oils), as nutraceuticals, or as food quality and authentication parameters. In the current issue, we aim to discuss novel methods for extraction, isolation, and purification of volatile compounds, alongside innovative applications of volatile natural products from food and medicinal plants, to benefit the food or nutraceutics and nutritional additives industries.
Dr. Zipora Tietel
Guest Editor
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Keywords
- volatiles
- aroma/flavor
- sensory/organoleptic
- medicinal herbs
- health/bioactivity
- essential oils
- natural products/phytochemistry
- GC-MS
- SPME
- SBSE
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