Sensory Characteristics and Consumers Acceptance of Food Products

Dear Colleagues,

Sensory and consumer science play a key role in product optimization, new product development, and the identification of sensory quality critical control points, and make it possible to determine the trends in food production, processing and consumption. Research in new methodologies for sensory characterization in consumer research, multidisciplinary approaches with psychological and physiological measurements, as well as the influence of contextual effects within the physical environment will enable us to better understand the perception of products by consumers, as well as consumer expectations, beliefs and attitudes.

This Special Issue invites researchers to submit original research articles or reviews related to:

• Sensory and instrumental analysis (e.g., electronic nose, electronic tongue) in food product development and optimization;
• Sensory and non-sensory factors affecting consumer choice and consumption of food products;
• Classic methods and novel techniques of profiling in consumer studies;
• Psychological and physiological measurements in consumer research;
• Emotions and their role in the acceptance of food products;
• Consumer perception and purchase behavior.

Dr. Eliza Kostyra
Dr. Anna Piotrowska
Dr. Sylwia Żakowska-Biemans
Guest Editors

Manuscript Submission Information

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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.

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