Sensory Detection and Analysis in Food Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: 10 April 2026 | Viewed by 23
Special Issue Editors
2. Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing Technology and Business University, Beijing, China
Interests: food flavour; food microorganisms; food consumption trends; enzyme engineering; food industry production
Interests: food flavor chemistry; food sensory perception mechanisms; biological fermentation and enzyme engineering; protein deep processing
Special Issue Information
Dear Colleagues,
This Special Issue, “Sensory Detection and Analysis in the Food Industry,” welcomes research that advances how foods are perceived, measured, and optimized from molecule to marketplace. We invite studies spanning flavour chemistry and “flavoromics,” the roles of food microorganisms in generating or degrading key aroma and taste compounds, as well as consumer behaviour in shaping acceptance across cultures and demographics. Methodological contributions are encouraged, including human sensory evaluation (trained panels and consumers), cross-modal perception, texture and oral tribology; and state-of-the-art instrumental approaches such as GC-MS/O, PTR-MS, LC-MS-based metabolomics, electronic nose/tongue systems, and analytical processing technologies. Work on enzyme engineering and biocatalysis for flavour precursor formation, off-note mitigation, and process intensification are all included in the scope of this study, as well as fermentation and starter-culture strategies that link microbiomes to sensory outcomes. Submissions exploring the relationship between data science—chemometrics, machine learning, and data fusion—to rapid quality control, authenticity, and shelf-life prediction are especially welcome. We also seek industry-facing studies on scalable production, inline sensing, and sustainability that translate sensory insights into manufacturing decisions. Original research, methods, reviews, benchmarks, datasets, and case studies will be accepted across all food categories (beverages, dairy, meat, plant-based, fermented, confectionery, and beyond).
Dr. Dongrui Zhao
Dr. Jianan Zhang
Guest Editors
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 submissions that pass pre-check are 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. Foods 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 2900 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.
Keywords
- sensory evaluation
- flavour chemistry and flavoromics
- fermentation microbiome
- enzyme engineering and biocatalysis
- chemometrics and machine learning
- instrumental analysis
- sensory evaluation
- flavour–health interaction
- consumer research
- food quality control
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