Applied Sciences

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Special Issue Editor

Special Issue Information

Dear colleagues,

We are pleased to announce this collection, titled “Editorial Board Members' Collection Series: Flavor Chemistry and Technology”. Flavor applications are an important function within both a flavor company and the food industry. This issue will be a collection of papers, and researchers invited by the Editorial Board Members. The aim is to provide a venue for networking and communication between applied sciences and scholars, as well as for the industry, on all aspects of flavors and related materials or technologies.

Prof. Dr. Alessandro Genovese
Guest Editor

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. Applied Sciences 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 2400 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

volatile compounds analysis
essential oil
fragrances
off-flavor
process flavor
odor active compounds
gas-chromatography/mass spectrometry
gas-chromatography/olfactometry
atmospheric pressure chemical ionization/mass spectrometry
aroma release
food oral processing
saliva effect
food matrix effect
food processing
food quality
in vivo analysis
sensory analysis
brain imaging
consumer attitudes
flavor formulation

Published Papers (2 papers)

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Editorial

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3 pages, 203 KiB

Open AccessEditorial

Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry

by Alessandro Genovese

Appl. Sci. 2023, 13(22), 12402; https://doi.org/10.3390/app132212402 - 16 Nov 2023

Viewed by 1264

Abstract

The term “flavor” refers to the overall sensory experience of a food or beverage, including olfaction (the perception of smell and aroma), gustation (the perception of taste), and trigeminal sensations, which combine the perception of texture, mouthfeel, temperature, and chemesthesis (i [...] Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series: Flavor Chemistry and Technology)

Research

Jump to: Editorial

15 pages, 6665 KiB

Open AccessArticle

The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage

by Anna Okoń, Dorota Zielińska, Piotr Szymański, Anna Łepecka, Urszula Siekierko, Katarzyna Neffe-Skocińska, Monika Trząskowska, Katarzyna Kajak-Siemaszko, Barbara Sionek, Marcelina Karbowiak, Danuta Kołożyn-Krajewska and Zbigniew J. Dolatowski

Appl. Sci. 2024, 14(10), 4027; https://doi.org/10.3390/app14104027 - 9 May 2024

Viewed by 365

Abstract

As more and more consumers are becoming conscious of the safety and taste of meat products, the use of natural additives and innovative processing techniques has gained significant attention. Naturally fermented fruit vinegar is rich in organic acids and antioxidant phenolic compounds. In addition, it contains amino acids, minerals, vitamins, and provitamin beta-carotene, and the presence of acetic acid bacteria may have a positive effect on consumer health. The study aimed to assess the impact of different concentrations of apple vinegar addition on the quality of cooked sausage, focusing on physicochemical parameters, including fatty acid profile and oxidative stability, as well as microbiological quality and sensory changes after production and during chilling storage. Four variants of sausage were prepared: C—sausage without apple vinegar; V1—sausage with 1% of apple vinegar; V3—sausage with 3% of apple vinegar; and V5—sausage with 5% of apple vinegar. All of the tests were carried out after production, as well as after 7 and 14 days of refrigeration storage. The addition of apple vinegar decreased the pH value and increased the oxidation-reduction potential and lipid oxidation in the samples V1, V3, and V5. The sausage with the 5% addition of apple vinegar (V5) was characterized by significantly more intensive brightness (parameter L* = 54.67) in comparison to the C sample (parameter L* = 52.78). The sausages that were tested showed good microbiological quality concerning the total number of microorganisms, lactic acid bacteria, and the absence of pathogenic bacteria. The addition of apple vinegar contributed to the reduction in the intensity of the cured meat flavor and the fatty flavor. Therefore, according to the results presented in this work, it can be concluded that 3% of vinegar is the optimal addition, which may be used in the next step of investigation, taking into account color formation abilities as well as microbiological quality and lipid oxidation processes. Full article

(This article belongs to the Special Issue Editorial Board Members’ Collection Series: Flavor Chemistry and Technology)

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