Special Issue "Advances in Food Flavor Analysis"
Deadline for manuscript submissions: 31 December 2020.
Interests: volatile compounds analysis; in vivo and in vitro aroma release; wine aroma; olive oil aroma; coffee aroma; sensory analysis
Interests: food quality; raw material characterisation; food aroma; rapid nondestructive food analysis
Special Issues and Collections in MDPI journals
I would like to invite you to contribute to a Special Issue of the journal Applied Sciences, “Advances in food flavor analysis”, which aims to present recent developments in the field of food science. Food flavor is an important key factor in consumer acceptability. It depends on the combined responses of olfaction, taste, and the somatosenses, and the cognitive processing in the brain of these inputs. Flavor release most commonly refers to the release of flavor components from food during eating. Volatile compounds released from food can interact in several ways with the human olfactory system, either orthonasally or retronasally, causing some changes in odor perception. Nonvolatile chemical stimuli are dissolved in the mouth, reaching several types of sensory receptors on the tongue, producing sweet, salty, sour, bitter, and umami taste. Another type of sensation, named somatosensation, occurs through the trigeminal nerve stimulation in the mouth, giving rise to pungency, astringency, metallic irritation, and thermal attributes. Flavor release is influenced by numerous factors, including chemical interactions between the food and the flavoring, physical barriers, as well as human factors. Research in this area can help the food industry to improve food quality as well as to develop new functional foods that are healthier and with improved flavor.
You are thus invited to submit your original research papers, mini-reviews, and perspective articles that include but are not limited to the volatile and nonvolatile flavor compounds of foods (including all aspects of the production chain which affect their production), the modality of the release of aroma compounds during and after eating, as well as consumer perception.Dr. Alessandro Genovese
Dr. Nicola Caporaso
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 papers will be 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. Applied Sciences 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 1800 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.
- Volatile compounds analysis； Odor active compounds；Aroma release
- Food oral processing
- Saliva effect
- Food matrix effect
- Food processing
- Food quality
- Food control
- Solid phase microextraction
- Gas-chromatography/mass spectrometry
- Retronasal aroma simulator
- Atmospheric pressure chemical ionization/mass spectrometry
- In vivo analysis
- Sensory analysis