10 - Applications of metabolomics in food science: food composition and quality, sensory and nutritional attributes

Abstract

Food science is a diverse field that encompasses multiple areas of science, ranging from biology and chemistry, to engineering and psychology. Being able to measure the chemical changes that occur in food as it is being processed or prepared and linking those changes to specific characteristics such as sensory characteristics or food safety, is paramount to creating healthy and desirable food. This chapter discusses recent applications of metabolomics in the field of food science. First, an overview of metabolomics is provided, including the types of analytical tools commonly used. Examples of how metabolomics has been employed for compound identification and quantification in food, sensory science, food safety, and food processing are provided, followed by possible future trends of metabolomics in those areas, and its impact on the field of food science as a whole.