Processing, Engineering, and Sensory Analysis in Beverages

Dear colleagues,

To create elaborate beverages, humans have always processed many types of natural products, such as milk, fruits, roots or cereals. The aim of these processes is to obtain nutrients from food products that have different properties while ensuring their organoleptic qualities. Therefore, beverages are consumed not only from a nutritional but also from a hedonistic point of view. There is a wide spectrum of beverage products, which include fermented and non-fermented beverages, alcoholic and non-alcoholic, as hot as infusions and as cold as milk shakes or elaborated form vegetal or animal sources. In recent decades, energy drinks have also appeared on the market to improve sport performances or to accelerate recovery after physical exercise. As a result, a wide range of products and consequentially of processes that require enormous engineering works have been designed to achieve optimal physicochemical features of the final products. Furthermore, most of these properties are intimately linked to organoleptic qualities (e.g., flavor, acidity, bitterness, color, texture, persistence in the mouth) which are essential for the consumer. All studies about Processing, Engineering, and Sensory Analysis in Beverages will be welcomed in the proposed Special Issue.

Dr. Rafael Apolinar-Valiente
Guest Editor

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.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 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.

• Beverages elaboration processes
• Analytical methods
• Physicochemical properties
• Sensory analysis
• Organoleptic properties
• Drinks and health
• Beverage new tendencies