Analysis and Characterization of Food Flavor Components and Sensory Evaluation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".
Deadline for manuscript submissions: 30 December 2025 | Viewed by 4676
Special Issue Editor
Interests: aroma; food; bioactive compounds; supercritical fluids; bioactivities; volatile component; flavor; sensory
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Understanding food flavor involves both the analysis and characterization of its chemical components and the evaluation of sensory attributes. Analytical techniques such as gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) are used to identify and quantify volatile and non-volatile compounds that contribute to flavor. Sensory evaluation plays a crucial role in understanding how these chemical components translate into sensory experiences. Methods such as descriptive analysis, triangle tests, and hedonic scaling are used to assess taste, aroma, and mouthfeel from a consumer perspective. Combining chemical analysis with sensory evaluation allows for a comprehensive understanding of food flavor. This Special Issue aims to provide a comprehensive overview of the latest advancements in the analysis, characterization, and sensory evaluation of food flavor components, as well as an understanding of the complex interplay of volatiles, non-volatiles, and their interactions that contribute to the unique sensory profiles of foods; novel techniques for flavor compound extraction, separation, and identification, as well as innovative approaches to assessing consumer perception and acceptance; and the importance of flavor in enhancing food quality, consumer satisfaction, and product development. This Special Issue invites researchers to submit original research articles or reviews related to the following:
- Analytical techniques for aromatic compounds and flavor profiling (e.g., gas chromatography, SPME-gas chromatography, olfactometry, high-performance liquid chromatography electronic nose, electronic tongue).
- Sensory analysis methods associated with analysis and characterization of food flavor components: consumer panel testing, descriptive analysis, temporal dominance of sensation (TDS).
- Impact of food processing on flavor: effect of fermentation, thermal processing, high-pressure processing on the chemical composition and flavoring compounds in foods.
- Flavor and food matrix interactions: Studies focusing on the interactions between flavor compounds and food matrices (e.g., proteins, fats, carbohydrates) and their impact on the release and perception of flavors during consumption.
- Novel ingredients/foods flavor perception (plant-based proteins, natural sweeteners, fat replacers, etc.).
- Consumer studies: consumer expectations of food; consumer perception and purchase behavior; role of consumers in food product development; factors affecting consumer choice and consumption of food products.
- Innovations in sensory evaluation and flavor analysis in food.
Dr. Eva Tejedor-Calvo
Guest Editor
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
- volatile compounds
- non-volatile compounds
- flavor components
- volatile extraction techniques
- flavor analysis
- flavor extraction
- descriptive analysis
- consumer perception
- trained panel
- product development
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