About this Research Topic
The concentration of flavor substances in the environment is one of the most important factors determining human flavor perception, and the release process from food matrices determines its concentration. Therefore, the release of flavor from food matrices is an important part of the food flavor perception process, and the investigation of the interaction between food flavor substances and different food matrices is of great significance in revealing the mechanism of food flavor formation, as well as improving the quality of food flavor through process optimization.
The composition of food matrices is very complex, including a large amount of lipids, sugars, amino acids, peptides, proteins, nucleic acids, and other macromolecular and micromolecular compounds. These substances can affect the release of flavor molecules through intermolecular interactions with food flavor substances, which in turn affects the flavor of the food. Therefore, the problems to be solved in this field are: first, to analyze and identify the types of food matrices capable of interacting with flavor molecules; second, to elucidate the mechanism of their interaction; and finally, to clarify their specific effects on the release of flavor molecules.
This Research Topic aims to use existing or new methods to investigate the process of food flavor release and the mechanism of the interaction between flavor compounds and different food matrices including the mode of action, size, characterization, and the effect of the interaction between the compounds and different food matrices. The main focuses of the research topic lie in the establishment of new research methodologies and the interaction mechanisms at the molecular level.
We welcome submissions (original research, reviews, mini-reviews, commentaries, and opinions) covering, but not limited to the following topics:
●the release process of food flavor compounds
●the mechanism of water molecules in the process of food flavor release
●the interaction of different classes of flavor compounds with a particular food matrix, including mode of action, magnitude, characterization, and mechanism of action
●the interaction of different food matrices with a single or a specific class of flavor compounds, including mode of action, magnitude, characterization, and mechanisms of action
●new methods for the study of the interaction between food flavor substances and matrices such as IR,UV,UMR, ITC, etc.
●molecular modeling and molecular dynamics related research tools
The composition of food matrices is very complex, including a large amount of lipids, sugars, amino acids, peptides, proteins, nucleic acids, and other macromolecular and micromolecular compounds. These substances can affect the release of flavor molecules through intermolecular interactions with food flavor substances, which in turn affects the flavor of the food. Therefore, the problems to be solved in this field are: first, to analyze and identify the types of food matrices capable of interacting with flavor molecules; second, to elucidate the mechanism of their interaction; and finally, to clarify their specific effects on the release of flavor molecules.
This Research Topic aims to use existing or new methods to investigate the process of food flavor release and the mechanism of the interaction between flavor compounds and different food matrices including the mode of action, size, characterization, and the effect of the interaction between the compounds and different food matrices. The main focuses of the research topic lie in the establishment of new research methodologies and the interaction mechanisms at the molecular level.
We welcome submissions (original research, reviews, mini-reviews, commentaries, and opinions) covering, but not limited to the following topics:
●the release process of food flavor compounds
●the mechanism of water molecules in the process of food flavor release
●the interaction of different classes of flavor compounds with a particular food matrix, including mode of action, magnitude, characterization, and mechanism of action
●the interaction of different food matrices with a single or a specific class of flavor compounds, including mode of action, magnitude, characterization, and mechanisms of action
●new methods for the study of the interaction between food flavor substances and matrices such as IR,UV,UMR, ITC, etc.
●molecular modeling and molecular dynamics related research tools
Keywords: Food matrices, odor, flavor compounds, interactions, volatiles
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.
