Effects of cold plasma on the volatile profile of foods: a systematic review supported by bibliometric analysis

Abstract

Currently, no integrated synthesis exists that explains how research on volatile compounds and aroma has been structured, prioritized, and developed over time within the cold plasma literature. This study aims to provide a systematic review of the literature on the effects of cold plasma on aroma-related volatile compounds in foods, addressing the main food matrices investigated, the plasma technologies employed, the analytical approaches used, and the reported effects on volatile profiles and aroma. The review was conducted with the support of bibliometric tools to identify influential publications, research trends, collaboration networks, and knowledge gaps related to the investigation of volatile compounds and aroma in the context of cold plasma. The bibliometric analysis, revealed a marked increase in publications after 2019, with research activity concentrated mainly in Asia and Brazil and supported by expanding international collaboration networks. The systematic analysis showed that the literature is organized around three main research directions: (i) plasma-induced chemical transformations of volatile compounds, (ii) matrix-dependent behavior of volatile profiles, particularly in lipid-rich foods, and (iii) aroma modulation in liquid matrices such as fruit juices and beverages. Rather than indicating uniform aroma preservation, the literature demonstrates that cold plasma is predominantly investigated as a tool for aroma modulation through controlled changes in volatile composition. By integrating bibliometric mapping with systematic content analysis, this review fills a critical gap by clarifying how knowledge on volatile compounds and aroma in plasma-treated foods has been generated and structured, providing a coher.