About this Research Topic
Natural flavour and fragrances are an up to date research topic. They influence a sensory stimulus related to gustation or olfaction important for different applications. They are more or less complex mixtures of mainly headspace, volatile and semi-volatile organic compounds of different functionalities (terpenes, benzene derivatives, norisoprenoides, nitrogen or sulphur compounds, others). They can be obtained by extraction, distillation or synthesis. The actual research is directed towards: improvement of their isolation by innovative techniques, development of their synthetic methods, identification of the present compounds (including isomers) by modern chromatographic and spectroscopic methods, determination of artefacts formation, their biological activity and application, chemosensory perception, legislation, and others.
This Research Topic aims to obtain advanced multidisciplinary knowledge on recent advances in flavour and fragrances including the methods of their isolation (headspace, distillation, extraction), the synthesis methods of targeted natural compounds or their derivatives, elucidation of chemical structures, determination of chemical profiles or specific or non-specific chemical markers, different modes of applications, biological activities, new natural sources of these compounds (including marine organisms) and others. The published papers are expected to promote public understanding and to provide future direction in the research of flavour and fragrances.
We welcome Original Research, Review, Mini Review and Perspective articles on themes including, but not limited to:
• Headspace, volatile, semi-volatile flavour and fragrance compounds
• Isolation methods for targeted compounds including “green extraction” methods, innovative methods
• Applied chromatographic and spectroscopic methods for their characterization
• Determination of chemical profiles (chemical fingerprints), chemotypes or chemical markers of botanical origin for targeted compounds
• Synthesis of desired natural compounds or their modifications
• Determination of their biological activities
• Application modes of flavour and fragrances
This Research Topic aims to obtain advanced multidisciplinary knowledge on recent advances in flavour and fragrances including the methods of their isolation (headspace, distillation, extraction), the synthesis methods of targeted natural compounds or their derivatives, elucidation of chemical structures, determination of chemical profiles or specific or non-specific chemical markers, different modes of applications, biological activities, new natural sources of these compounds (including marine organisms) and others. The published papers are expected to promote public understanding and to provide future direction in the research of flavour and fragrances.
We welcome Original Research, Review, Mini Review and Perspective articles on themes including, but not limited to:
• Headspace, volatile, semi-volatile flavour and fragrance compounds
• Isolation methods for targeted compounds including “green extraction” methods, innovative methods
• Applied chromatographic and spectroscopic methods for their characterization
• Determination of chemical profiles (chemical fingerprints), chemotypes or chemical markers of botanical origin for targeted compounds
• Synthesis of desired natural compounds or their modifications
• Determination of their biological activities
• Application modes of flavour and fragrances
Keywords: Flavours, Fragrances, Volatiles, Headspace, Essential oils, Chromatography, Spectroscopy, Biological activity
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
