Sensory Analysis as a Tool for the Improvement of the Quality of Beverages
A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Sensory Analysis of Beverages".
Deadline for manuscript submissions: closed (15 June 2024) | Viewed by 6327
Special Issue Editors
Interests: sensory analysis; chromatography; wine; vinegar; spirits; beer
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Sensory analysis is a scientific discipline with relevant applications in many branches of sciences. When dealing with beverages, its employ is almost compulsory in order to guarantee the actual quality of the final product as well as to ensure the sensory acceptability of consumers. Sensory analysis has been widely used, for example, for the monitoring and improvement of the production process of beverages, for the classification and autentification of beverages attending to their origins, for the development of new products, or for the correlation of aroma with the aromatic profile of beverages, to cite some of them. Therefore, this Special Issue pretends to cover the latest applications of sensory analysis with the purpose of improving the final quality of beverages.
Prof. Dr. Enrique Durán-Guerrero
Prof. Dr. M. Carmen Rodríguez-Dodero
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. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.
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Keywords
- sensory analysis
- beverages
- methodology
- quality
- new products
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