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Both aroma and taste are important quality criteria for food products, and they have a great influence on our consumption behaviours. In recent years, a significant increase in the number of studies related to the identification of the characteristic odor- and taste-active compounds of particular foods has been observed.In this book, you can find nine valuable scientific contributions, which deal with the more recent analytical developments for the identification of some compounds responsible for odor and taste in foods such as ham, beer, strawberry, Amontillado sherry wine and others, in order to authenticate them or evaluate the effect of different techniques or making stages on their aroma and taste.

Iberian ham --- authentication --- feeding --- fatty acids --- oleic acid --- artificial neural network --- strains-selection --- 1,3-pentadiene --- sorbate --- spoilage-yeast --- food-preservation --- headspace sorptive extraction --- beer --- volatile compounds --- stir bar sorptive extraction --- strawberry --- volatile profile --- variety --- soilless system --- anthocyanins --- antioxidants --- blueberry --- Box–Behnken design --- phenolic compounds --- response surface methodology --- ultra-high-performance liquid chromatography --- UHPLC --- UV–Vis --- Vaccinium corymbosum L. --- HSCCC --- sherry wine --- Amontillado --- antioxidant activity --- aroma precursors --- grapes --- HPLC-DAD --- HPLC-qTOF-MS --- intact glycosides --- Brandy de Jerez --- Sherry Cask® --- oak wood --- aroma --- ageing --- pellicular maceration --- supra-extraction --- β-glycosidase --- enzymes --- yeasts --- sensory analysis --- n/a --- Box-Behnken design --- UV-Vis

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This book represents a Special Issue collection called: “Optimising Soilless Culture Systems and Alternative Growing Media to Current Used Materials”. Nine original papers, one review, and an Editorial from 41 authors from different countries were published in this Special Issue. New strategies and technologies, including new sustainable raw materials, should be continually developed to solve specific cultivation limitations, optimise existing systems, reduce related environmental impacts, and address the impacts of climate change.

Research & information: general --- suppressiveness --- Trichoderma harzianum --- peat --- compost --- substrate --- Vaccinium corymbosum --- container --- ammonium uptake --- southern highbush blueberry --- organic fertilizer --- hydroponic --- ribotypes --- vermicompost leachate --- Spinacia oleracea --- substrates --- soilless culture systems --- photosynthetic pigments --- phenols --- flavonoids --- ascorbic acid --- DPPH --- FRAP --- Aquaponics --- soilless cucumber --- leachate pH --- cucumber yield --- peat substitute --- growing media --- decision tree --- feasibility --- heather --- cattail --- reed --- alder --- peat reduction --- cascade hydroponics --- basil --- salinity --- amino acids --- nutrients --- root restriction --- nutrient solution --- irrigation frequency --- rootzone temperature --- oxygenation --- vapour pressure deficit --- lighting --- rootzone pH --- root exudates --- CO2 --- plant-microorganism relationships --- NH4+ --- NO3− --- nitrification --- Q10 --- modeling --- greenhouse gases --- greenhouse --- organic substrates --- carotenoids --- phenolic compounds --- carbon dioxide --- nitrous oxide --- methane --- N2O --- CH4 --- suppressiveness --- Trichoderma harzianum --- peat --- compost --- substrate --- Vaccinium corymbosum --- container --- ammonium uptake --- southern highbush blueberry --- organic fertilizer --- hydroponic --- ribotypes --- vermicompost leachate --- Spinacia oleracea --- substrates --- soilless culture systems --- photosynthetic pigments --- phenols --- flavonoids --- ascorbic acid --- DPPH --- FRAP --- Aquaponics --- soilless cucumber --- leachate pH --- cucumber yield --- peat substitute --- growing media --- decision tree --- feasibility --- heather --- cattail --- reed --- alder --- peat reduction --- cascade hydroponics --- basil --- salinity --- amino acids --- nutrients --- root restriction --- nutrient solution --- irrigation frequency --- rootzone temperature --- oxygenation --- vapour pressure deficit --- lighting --- rootzone pH --- root exudates --- CO2 --- plant-microorganism relationships --- NH4+ --- NO3− --- nitrification --- Q10 --- modeling --- greenhouse gases --- greenhouse --- organic substrates --- carotenoids --- phenolic compounds --- carbon dioxide --- nitrous oxide --- methane --- N2O --- CH4