Sensory Characteristics, Flavor Profiles, and Physical Properties of Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (10 April 2024) | Viewed by 8771
Special Issue Editors
Interests: perception; flavor chemistry; sensory evaluation; food quality
Special Issues, Collections and Topics in MDPI journals
Interests: food flavor; biosensors; flavor chemistry; sensory evaluation
Special Issues, Collections and Topics in MDPI journals
Interests: fungi; edible mushrooms; mycelial fermentation; biosynthesis; multiomics; functional food
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue will focus on the sensory characteristics, flavor profiles, and physical properties of foods. Sensory study always plays an essential role in flavor research, and the special issue will discuss the new developments in sensory tests, including descriptive and consumer tests. Articles discussing the limitations of different sensory evaluation methods are welcomed. Meanwhile, the advanced analytical methods, applied to flavor analysis, will be discussed. Also, the application of biotechnology to understanding the mechanisms of flavor formation in fruit, vegetable or muscle products, and the effect of preservation and processing on food flavor and physical properties, will be included.
Dr. Xi Feng
Dr. Yanping Chen
Dr. Ying Liu
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
- aroma
- taste
- physical properties
- flavor analysis
- sensory evaluation
- food biotechnology
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