Flavoromics

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Flavoromics

Author : Leo Nollet
Publisher : CRC Press
ISBN 13 : 1003816010
Total Pages : 366 pages
Book Rating : 4.0/5 (38 download)

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Book Synopsis Flavoromics by : Leo Nollet

Download or read book Flavoromics written by Leo Nollet and published by CRC Press. This book was released on 2023-12-18 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: Forty years of progress in the fields of gas chromatography and data collection have culminated in flavoromics. This is a combination of chemometrics and metabolomics. Essentially, it is the non-targeted way of rapidly collecting a significant amount of data from a wide range of sample populations and using the data to study complicated topics. Now that we have the required tools, we can carry out high-throughput trace investigations that incorporate both gustatory and olfactory signals. Flavoromics: An Integrated Approach to Flavor and Sensory Assessment describes the tools to do high-throughput, trace analyses that represent both taste and olfaction stimuli. It explains how today's single sample research will generate thousands of data points, which are loaded into sophisticated statistical analysis algorithms to establish what stimuli are responsible for flavor. This cutting-edge equipment will enable us to create flavorings and perfumes that are more realistic and superior. Key Features: Includes a detailed section on data handling/mining Section 4 describes a broad overview of different food matrices Points out the integration of flavoromics with advanced separation methods, data management, statistical modeling, and variable selection This book represents a revolutionary tool waiting to help make better, truer to life flavorings and fragrances.

Comprehensive Foodomics

Author :
Publisher : Elsevier
ISBN 13 : 0128163968
Total Pages : 2444 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Comprehensive Foodomics by :

Download or read book Comprehensive Foodomics written by and published by Elsevier. This book was released on 2020-11-12 with total page 2444 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive Foodomics, Three Volume Set offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference. List of sections and Section Editors: Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain Food safety and Foodomics - Djuro Josic, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljevic Pavelic, University of Rijeka, Department of Biotechnology, Rijeka, Croatia Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,’ comprehensive resource for access to a wealth of information Includes articles written by academics and practitioners from various fields and regions Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily Includes content from high quality authors from across the globe

Solutions (University of Minnesota, College of Food, Agricultural and Natural Resources

Author :
Publisher :
ISBN 13 :
Total Pages : 68 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Solutions (University of Minnesota, College of Food, Agricultural and Natural Resources by :

Download or read book Solutions (University of Minnesota, College of Food, Agricultural and Natural Resources written by and published by . This book was released on 2013 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Understanding Wine Chemistry

Author : Andrew L. Waterhouse
Publisher : John Wiley & Sons
ISBN 13 : 1119894093
Total Pages : 565 pages
Book Rating : 4.1/5 (198 download)

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Book Synopsis Understanding Wine Chemistry by : Andrew L. Waterhouse

Download or read book Understanding Wine Chemistry written by Andrew L. Waterhouse and published by John Wiley & Sons. This book was released on 2024-05-16 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding Wine Chemistry Understand the reactions behind the world’s most alluring beverages The immense variety of wines on the market is the product of multiple chemical processes – whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the art and science of winemaking. Understanding Wine Chemistry has served as the definitive introduction to the chemical components of wine, their properties, and their reaction mechanisms. It equips the knowledgeable reader to interpret and predict the outcomes of physicochemical reactions involved with winemaking processes. Now updated to reflect recent research findings, most notably in relation to wine redox chemistry, along with new Special Topics chapters on emerging areas, it continues to set the standard in the subject. Readers of the second edition of Understanding Wine Chemistry will also find: Case studies throughout showing chemistry at work in creating different wine styles and avoiding common adverse chemical and sensory outcomes Detailed treatment of novel subjects like non-alcoholic wines, non-glass alternatives to wine packaging, synthetic wines, and more An authorial team with decades of combined experience in wine chemistry research and education Understanding Wine Chemistry is ideal for college and university students, winemakers at any stage in their practice, professionals in related fields such as suppliers or sommeliers, and chemists with an interest in wine.

Characterization of Odorant Patterns by Comprehensive Two-Dimensional Gas Chromatography

Author :
Publisher : Elsevier
ISBN 13 : 0323988822
Total Pages : 444 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Characterization of Odorant Patterns by Comprehensive Two-Dimensional Gas Chromatography by :

Download or read book Characterization of Odorant Patterns by Comprehensive Two-Dimensional Gas Chromatography written by and published by Elsevier. This book was released on 2022-02-16 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt: The volume has as primary focus multidimensional gas chromatography (heart-cutting systems, comprehensive 2D-GC systems and hybrid solutions) and its characteristic features for in depth investigation of complex fractions of odor-active volatiles. Contributions, from outstanding researchers in the field from Academia and industry, cover fundamentals aspects on the physiology of olfaction, the strategies to identify key-odorants from the bulk of detectable volatiles (sensomics), the principles of operation of multidimensional analytical platforms (i.e., comprehensive two-dimensional gas chromatography – GC×GC; heart-cut 2D-GC, hybrid systems), and the fundamental role of mass spectrometry in providing reliable and informative data. Insights on new systems design and configurations are also provided, including sample preparation and data processing strategies, as important steps of the whole analytical process. Real-world examples cover food volatiles, complex aroma mixtures, odors emitted from industrial plants, volatiles of interest in forensic and medical applications. Providing insights on fundamental aspects and advances in analytical platforms design and work-flows implementation for volatiles and odorants patterns detection in key-application areas Up-dates on the most modern and advanced solutions to isolate, detect and characterize complex odorant patterns by multidimensional analytical techniques Critical overview on main application areas where odors have a key-information role: food aroma and flavor industry, industrial environments, forensic and clinical applications

Chemical Deterioration and Physical Instability of Food and Beverages

Author : Leif H Skibsted
Publisher : Elsevier
ISBN 13 : 1845699262
Total Pages : 820 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Chemical Deterioration and Physical Instability of Food and Beverages by : Leif H Skibsted

Download or read book Chemical Deterioration and Physical Instability of Food and Beverages written by Leif H Skibsted and published by Elsevier. This book was released on 2010-04-23 with total page 820 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. Examines chemical reactions which can negatively affect food quality and measurement Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine

Instrumental Assessment of Food Sensory Quality

Author : David Kilcast
Publisher : Elsevier
ISBN 13 : 0857098853
Total Pages : 664 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Instrumental Assessment of Food Sensory Quality by : David Kilcast

Download or read book Instrumental Assessment of Food Sensory Quality written by David Kilcast and published by Elsevier. This book was released on 2013-09-30 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt: Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Reviews the range and use of instrumental methods for measuring sensory quality Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity Reviews advances in methods for instrumental assessment of food sensory quality

Chemometrics

Author : Fabiano André Narciso Fernandes
Publisher : Elsevier
ISBN 13 : 0443215030
Total Pages : 565 pages
Book Rating : 4.4/5 (432 download)

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Book Synopsis Chemometrics by : Fabiano André Narciso Fernandes

Download or read book Chemometrics written by Fabiano André Narciso Fernandes and published by Elsevier. This book was released on 2024-06-28 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemometrics: Data Treatment and Applications demonstrates the best practices for treating real-world analytical instrument data and how to apply chemometrics to this data. Rather than focusing on the mathematical theory involved in chemometrics, this book is meant for the industrial chemist, and academics and advanced students that want to use chemometrics in practice. Case studies on several applications are presented. Unlike existing literature, this book focuses on best practices, practical realities, and challenges when treating data, rather than on the mathematical theory. It also provides basic information on chemometrics, several chapters on how to treat, and the best practices used to treat, data from different analytical instruments, as well as case studies and uses of chemometrics in different fields. The book is written primarily for analytic chemists as practitioners in analytical laboratories and other industries. It will also be useful to academics and graduate, masters and postdoc students chiefly working in analytical chemistry who want to improve the practical aspects of their research activities. Presents topical and important chapters for the most-used analytical instruments Focuses on practical issues in the implementation of chemometrics Examines advances in the application of chemometrics in several fields Includes frank perspectives on what works well for the data of a certain analytical instrument given the multiple choices of mathematical models and protocols that can be applied Covered protocols are heavily illustrated with case studies showing their potential use and the advances in chemometrics

Citrus Fruits and Juice

Author : Arun Kumar Gupta
Publisher : Springer Nature
ISBN 13 : 9819986990
Total Pages : 445 pages
Book Rating : 4.8/5 (199 download)

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Book Synopsis Citrus Fruits and Juice by : Arun Kumar Gupta

Download or read book Citrus Fruits and Juice written by Arun Kumar Gupta and published by Springer Nature. This book was released on with total page 445 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Physics

Author : Ludger O. Figura
Publisher : Springer Nature
ISBN 13 : 3031273982
Total Pages : 639 pages
Book Rating : 4.0/5 (312 download)

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Book Synopsis Food Physics by : Ludger O. Figura

Download or read book Food Physics written by Ludger O. Figura and published by Springer Nature. This book was released on 2023-06-06 with total page 639 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.

Sustainability of the Food System

Author : Noelia Betoret
Publisher : Academic Press
ISBN 13 : 0128182946
Total Pages : 216 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Sustainability of the Food System by : Noelia Betoret

Download or read book Sustainability of the Food System written by Noelia Betoret and published by Academic Press. This book was released on 2020-01-31 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses the concept of global sustainability, focusing on three key areas of action within the food production system: food sovereignty, environmentally friendly food processes, and food technologies that increase the bioavailability of bioactive compounds. The book defines key concepts in the food production system and provides examples of specific and tailored actions that contribute to global sustainability. Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability will serve as a welcomed resource for food scientists and technologists, agriculturists, agronomic engineers, food engineers, environmental technologists, nutritionists, and post-graduate students studying bioresource technology and sustainability. Addresses global sustainability as a three-dimensional concept Describes the use and recovery of crops with high content in bioactive compounds as a preliminary and necessary step to achieve food sovereignty Presents advances in the development of environmentally friendly food processes that reduce and revalue food waste and byproducts Considers the development of functional foods with innovative food technologies that increase the bioavailability of nutrients and bioactive compounds to achieve social and economic sustainability

Cold Pressed Oils

Author : Mohamed Fawzy Ramadan
Publisher : Academic Press
ISBN 13 : 0128181893
Total Pages : 774 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Cold Pressed Oils by : Mohamed Fawzy Ramadan

Download or read book Cold Pressed Oils written by Mohamed Fawzy Ramadan and published by Academic Press. This book was released on 2020-07-23 with total page 774 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils. Chapters explore different cold pressed oil, focusing on cold press extraction and processing, composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits. Edited by a team of experts, the book brings a diversity of developments in food science to scientists, chemists, nutritionists, and students in nutrition, lipids chemistry and technology, agricultural science, pharmaceuticals, cosmetics, nutraceuticals and many other fields. Thoroughly explores novel and functional applications of cold pressed oils Shows the difference between bioactive compounds in cold pressed oils and oils extracted with other traditional methods Elucidates the stability of cold pressed oils in comparison with oils extracted using other traditional methods

From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production

Author : Wanping Chen
Publisher : Frontiers Media SA
ISBN 13 : 2889748804
Total Pages : 519 pages
Book Rating : 4.8/5 (897 download)

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Book Synopsis From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production by : Wanping Chen

Download or read book From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production written by Wanping Chen and published by Frontiers Media SA. This book was released on 2022-06-30 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Flavors and Nutrition in Beverages: Formation Mechanisms, Interactions, and Stabilizations

Author : Wenjiang Dong
Publisher : Frontiers Media SA
ISBN 13 : 2832539610
Total Pages : 121 pages
Book Rating : 4.8/5 (325 download)

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Book Synopsis Flavors and Nutrition in Beverages: Formation Mechanisms, Interactions, and Stabilizations by : Wenjiang Dong

Download or read book Flavors and Nutrition in Beverages: Formation Mechanisms, Interactions, and Stabilizations written by Wenjiang Dong and published by Frontiers Media SA. This book was released on 2023-11-24 with total page 121 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavor is an important evaluation indicator of beverage quality and has a significant impact on product quality ratings and consumer preferences. The variety and content of volatile and non-volatile compounds are the main reasons for flavor differences in beverages, while the type of raw materials and processing methods will affect the final flavors of the products. There are many kinds of beverages with a complex aroma and taste components. Accurate analysis of such volatile and non-volatile sensory substances is the key to studying their gustatory characteristic. There are hundreds of volatile components in beverages, mainly including aldehydes, ketones, alcohols, acids, and sulfur-containing compounds. In order to systematically study the chemical nature of the inherent aroma of beverages and their flavor formation mechanisms, it is necessary to focus on revealing the metabolic pathways of the key aroma substances at the molecular level. Additionally, it is important to explore the interactions between beverage matrices and aromas, as well as the elimination mechanisms for off-flavor formations. It is proposed that the combination of modern instrumental analysis with molecular sensory science, and in-depth discussions of the aroma formation pathways and aroma release mechanisms in beverages is a major focus of future aroma research.

Digital Sensory Science

Author : J. Ben Lawlor
Publisher : Elsevier
ISBN 13 : 0323952267
Total Pages : 310 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Digital Sensory Science by : J. Ben Lawlor

Download or read book Digital Sensory Science written by J. Ben Lawlor and published by Elsevier. This book was released on 2023-07-26 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Digital Sensory Science: Applications in New Product Development provides a comprehensive overview of digital sensory science, an area that has broadly been defined as the use of technology to capture or model human sensory perception. This book provides methods on how to best recruit and train sensory panels, suggestions for data capture and data analysis, an overview of sensory science instruments, and information on the use and relevance of virtual and augmented reality to capture sensory perception. This book offers practical guidance to researchers in and practitioners of sensory and consumer science alike. Explores how technologies create further opportunities around the use of sensory panels, instrumentation and flavor, biometrics and implicit measures, immersion and context, and communication of sensory findings Presents these opportunities with case studies Provides guidance for both researchers and practitioners of sensory science in a digital age

Emerging Food Authentication Methodologies Using GC/MS

Author : Kristian Pastor
Publisher : Springer Nature
ISBN 13 : 3031302885
Total Pages : 349 pages
Book Rating : 4.0/5 (313 download)

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Book Synopsis Emerging Food Authentication Methodologies Using GC/MS by : Kristian Pastor

Download or read book Emerging Food Authentication Methodologies Using GC/MS written by Kristian Pastor and published by Springer Nature. This book was released on 2023-08-28 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages. Split in four parts, the book opens with a comprehensive introduction into the GC/MS technique and a summary of relevant statistical and mathematical models for data analysis. The main parts focus on the authentication of the main food groups (cereals, dairy products, fruit, meat, etc.) and beverages (e.g., coffee, tea, wine and beer). The chapters in these sections follow a distinct structure describing the nutritional value of the product, common fraud practices, economic implications and relevant biomarkers for the authentication process, such as volatile compounds, fatty acids, amino acids, isotope ratios etc. The final chapter provides an outlook on where the methodologies and the applications may be heading for. Food fraud is serious problem that affects food industries of all kinds, which is why food authentication plays an increasingly important role. This book aims to serve as a knowledge base for all researchers in academia, regulatory laboratories and industry employing GC/MS for food analysis. Due to its comprehensive introduction and consistent structure, it can also serve as an excellent resource for students in food science, food technology, food chemistry and nutrition.

Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food

Author : Eugenio Aprea
Publisher : MDPI
ISBN 13 : 3039434128
Total Pages : 362 pages
Book Rating : 4.0/5 (394 download)

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Book Synopsis Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food by : Eugenio Aprea

Download or read book Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food written by Eugenio Aprea and published by MDPI. This book was released on 2021-04-29 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odor and aroma. Indeed, olfaction is one of the main aspects influencing the appreciation or dislike of particular food items. Volatile compounds are perceived through the smell sensory organs of the nasal cavity, and evoke numerous associations and emotions, even before the food is tasted. Such a reaction occurs because the information from these receptors is directed to the hippocampus and amygdala, and the key regions of the brain involved in learning and memory. In addition to identifying the odor active compounds, the analysis of the volatile compounds in food is also applicable for detecting the ripening, senescence, and decay in fruit and vegetables, as well as monitoring and controlling the changes during food processing and storage (i.e., preservation, fermentation, cooking, and packaging). I warmly invite colleagues to submit their original research or review articles covering all aspects of volatile compounds research in the food sector (excluding pesticides), and/or the analytical methods used to identify, measure, and monitor these molecules.