Volatile organic compounds (VOCs) are a diverse group of carbon-based molecules that have been the focus of increased scientific studies over the last decade in order to measure their evolution and understand their implications in a range of scientific fields including food science. VOCs are important contributors to the aroma of food products, which significantly affects the overall acceptability of these food items to consumers. Moreover, the analysis of VOCs can provide important information about the alteration of the food products quality at an early stage. Analytical methods used for VOC detection are under constant development, allowing for a better understanding of the changes happening in the food during processing. Formation of VOCs during processing, discovering the underlying metabolic pathways and the possibilities for their modification which in turn allows desired products of defined flavor properties to be obtained is gaining more and more scientific interest.
A new branch of "omics" techniques arised from the interest in VOCsv and it is called volatilomics. Volatilomics started to play a significant role in food quality assessment. Its main advantage is the generation of a plethora of data that can be rapidly analyzed and provide in short-time estimation on food’s quality. Technical aspects of volatilome analys+is, including sample preparation, extraction methods, analytical conditions, instrumentation and multivariate data analysis are in constant development and new, novel solutions are proposed in each year. Comprehensive and hypehnated techniques and new sensor development (e.g. electronic noses) are designed and used more and more frequently in food science.
The goal of this Research Topic is to highlight the recent advances and discoveries in flavouromics and volatilomics of food products, including the effect of raw materials, processing and storage reflecting the quality of food products and consumer acceptance. Moreover, the discoveries and understanding of the metabolic pathways involved in the VOC formation within foodstuffs will be a focus. The development of new methods, equipments and extraction techniques for analysis of VOCs in food is highly encouraged.
In this context, the aim of this Research Topic is to encourage further studies on VOCs in food matrices, to assess their relationship with the sensory parameter.
Moreover, the application of statistical tools is promoted, in order to identify VOC markers of food quality and off-flavour formation.
We welcome the submission of Original Research, Reviews, Mini-Reviews, Hypothesis and Theory, and Perspectives that will help to improve the understanding of the role of VOCs in flavour formation and the possibilities that exist to modify these processes to benefit the industry and consumers.
New development of analytical methods for VOC analysis and application of statistical tools used to understand the complex data is welcomed.
Volatile organic compounds (VOCs) are a diverse group of carbon-based molecules that have been the focus of increased scientific studies over the last decade in order to measure their evolution and understand their implications in a range of scientific fields including food science. VOCs are important contributors to the aroma of food products, which significantly affects the overall acceptability of these food items to consumers. Moreover, the analysis of VOCs can provide important information about the alteration of the food products quality at an early stage. Analytical methods used for VOC detection are under constant development, allowing for a better understanding of the changes happening in the food during processing. Formation of VOCs during processing, discovering the underlying metabolic pathways and the possibilities for their modification which in turn allows desired products of defined flavor properties to be obtained is gaining more and more scientific interest.
A new branch of "omics" techniques arised from the interest in VOCsv and it is called volatilomics. Volatilomics started to play a significant role in food quality assessment. Its main advantage is the generation of a plethora of data that can be rapidly analyzed and provide in short-time estimation on food’s quality. Technical aspects of volatilome analys+is, including sample preparation, extraction methods, analytical conditions, instrumentation and multivariate data analysis are in constant development and new, novel solutions are proposed in each year. Comprehensive and hypehnated techniques and new sensor development (e.g. electronic noses) are designed and used more and more frequently in food science.
The goal of this Research Topic is to highlight the recent advances and discoveries in flavouromics and volatilomics of food products, including the effect of raw materials, processing and storage reflecting the quality of food products and consumer acceptance. Moreover, the discoveries and understanding of the metabolic pathways involved in the VOC formation within foodstuffs will be a focus. The development of new methods, equipments and extraction techniques for analysis of VOCs in food is highly encouraged.
In this context, the aim of this Research Topic is to encourage further studies on VOCs in food matrices, to assess their relationship with the sensory parameter.
Moreover, the application of statistical tools is promoted, in order to identify VOC markers of food quality and off-flavour formation.
We welcome the submission of Original Research, Reviews, Mini-Reviews, Hypothesis and Theory, and Perspectives that will help to improve the understanding of the role of VOCs in flavour formation and the possibilities that exist to modify these processes to benefit the industry and consumers.
New development of analytical methods for VOC analysis and application of statistical tools used to understand the complex data is welcomed.