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Molecules
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Innovative Analytical Techniques in Food Chemistry
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Innovative Analytical Techniques in Food Chemistry

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: 31 March 2025 | Viewed by 335

Special Issue Editors

Dr. Yukun Yang

E-Mail Website
Guest Editor
School of Life Science, Xinghuacun College (Shanxi Institute of Brewing Technology and Industry), Shanxi University, Taiyuan 030006, China
Interests: sensor; metal–organic frameworks; covalent organic frameworks; molecularly imprinted polymers; aptamer; dual-mode sensor; food safety
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Huilin Liu

E-Mail Website
Guest Editor
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
Interests: food analysis; food biosensing; food nanotechnology; whole-cell biosensing; visualization technology; quality control; synthetic biology
Special Issues, Collections and Topics in MDPI journals
Dr. Ying Gu

E-Mail Website
Guest Editor
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
Interests: food safety; sensing analysis; signal amplification; advanced functional materials; AI in food safety
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

While food safety has always been a focus, rapid social and economic development has gradually improved people's living standards, generating higher food safety requirements. To ensure food quality and protect people's health, there is a need to actively develop more efficient and faster analytic and testing techniques. Traditional instrumental analysis methods have shortcomings such as expensive instrumentation and time-consuming, labor-intensive sample pre-treatment, requiring specialized personnel; as such, they are not conducive to rapid on-site food safety testing. In recent years, the intersection of different disciplines and various new technologies, including sensing analysis, has introduced more reliable and accurate detection methods. Due to its fast detection speed, high sensitivity, low cost, and easy equipment miniaturization, sensing analysis provides new ideas and methods for food safety testing, adapting to new food safety problems. We are pleased to invite you to contribute an article to this Special Issue on the application of sensing analysis innovations in food safety testing, including topics such as novel sample pre-treatment techniques, recognition and signal amplification strategies, advanced functional materials, dual-mode sensors, microfluidics, microarray technology, and visualization, portable and multi-residue analyses.

Dr. Yukun Yang
Prof. Dr. Huilin Liu
Dr. Ying Gu
Guest Editors

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. Molecules 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 2700 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

  • sensor
  • biosensor
  • food safety
  • advanced functional material
  • dual-mode
  • visualization
  • array sensor
  • paper-based sensor

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Published Papers (1 paper)

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Research

12 pages, 2298 KiB  
Article
PTR-ToF-MS VOC Profiling of Raw and Cooked Gilthead Sea Bream Fillet (Sparus aurata): Effect of Rearing System, Season, and Geographical Origin
by Iuliia Khomenko, Valentina Ting, Fabio Brambilla, Mirco Perbellini, Luca Cappellin and Franco Biasioli
Molecules 2025, 30(2), 402; https://doi.org/10.3390/molecules30020402 (registering DOI) - 18 Jan 2025
Viewed by 72
Abstract
This study explores the impact of geographical origin, harvest time, and cooking on the volatile organic compound (VOC) profiles of wild and reared seabream from the Adriatic and Tyrrhenian Seas. A Proton Transfer Reaction–Time of Flight–Mass Spectrometry (PTR-ToF-MS) allowed for VOC profiling with [...] Read more.
This study explores the impact of geographical origin, harvest time, and cooking on the volatile organic compound (VOC) profiles of wild and reared seabream from the Adriatic and Tyrrhenian Seas. A Proton Transfer Reaction–Time of Flight–Mass Spectrometry (PTR-ToF-MS) allowed for VOC profiling with high sensitivity and high throughput. A total of 227 mass peaks were identified. Principal component analysis (PCA) showed a clear separation between cooked and raw samples, with cooking causing a significant increase in 64% of VOCs, especially hydrogen sulphide, methanethiol, and butanal. A two-way ANOVA revealed significant effects of origin, time, and their interaction on VOC concentration, with 102 mass peaks varying significantly based on all three factors. Seasonal effects were also notable, particularly in reared fish from the Adriatic Sea, where compounds like monoterpenes and aromatics were higher during non-breeding months, likely due to environmental factors unique to that area. Differences between wild and reared fish were influenced by lipid content and seasonal changes, impacting the VOC profile of seabream. These findings provide valuable insights into how cooking, geographical origin, and seasonality interact to define the flavour profile of seabream, with potential applications in improving quality control and product differentiation in seafood production. Full article
(This article belongs to the Special Issue Innovative Analytical Techniques in Food Chemistry)
►▼ Show Figures

Figure 1

Figure 1
<p>Principal component analysis (PCA) on the measured VOC concentration for raw and cooked wild sea bream that were reared in either the Adriatic, Tyrrhenian, or Levant Sea.</p> Full article ">Figure 2
<p>Differences in t.i. (<b>a</b>) hydrogen sulphide (<span class="html-italic">m</span>/<span class="html-italic">z</span> 34.995) (mean ± SD), (<b>b</b>) methanethiol (<span class="html-italic">m</span>/<span class="html-italic">z</span> 49.011), (<b>c</b>) methanol, and (<b>d</b>) hexenol (<span class="html-italic">m</span>/<span class="html-italic">z</span> 83.086) between cooked and raw fish samples and the level of significance according to a two-way ANOVA of geographical origin and time of harvest.</p> Full article ">Figure 3
<p>The score plot (<b>a</b>) and loading plot (<b>b</b>) of the principal component analysis (PCA) on the measured VOC concentration for cooked wild sea bream from the Levant Sea, and cooked sea bream reared in either the Adriatic or Tyrrhenian Sea. The different colours in the score plot (<b>a</b>) show the geographical origin reported in the legend, and colour shades indicate the months in which the fish were harvested. The colours of the loading plot (<b>b</b>) correspond to the classification according to the two-way ANOVA results presented, as well as those in the Venn diagram (<b>c</b>).</p> Full article ">Figure 4
<p>Selected mass peaks (mean ± SD), which distinguish different fish geographical origins, are plotted for three fish types under two conditions (cooked and raw). The two selected mass peaks are tentatively identified as (<b>a</b>) an isotope of dimethyl sulphide (<span class="html-italic">m</span>/<span class="html-italic">z</span> 65.022); (<b>b</b>) 2-Methyl propanal and butanal (<span class="html-italic">m</span>/<span class="html-italic">z</span> 73.066); (<b>c</b>) hexanal (<span class="html-italic">m</span>/<span class="html-italic">z</span> 101.097); and (<b>d</b>) 1,2,4-Trimethylbenzene, 1,3,5-Trimethylbenzene, 1-Ethyl-2-methylbenzene, and Propylbenzene (<span class="html-italic">m</span>/<span class="html-italic">z</span> 121.103).</p> Full article ">
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