Analysis of Aroma Compounds and Sensory Properties in Wines
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 20 August 2026 | Viewed by 186
Special Issue Editors
Interests: nutritional characterization of foods; bioactive compounds; chemical contaminant occurrence; wines; macaronesia; sensory analysis
Interests: nutritional characterization of foods; bioactive compounds; chemical contaminant occurrence; wines; macaronesia; sensory analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Wine sensory perception emerges from the integrated action of volatile and non-volatile compounds within a complex matrix, shaping aroma, taste, mouthfeel and overall quality. Although numerous volatile molecules can be detected, sensory expression is driven by a limited subset whose impact is strongly modulated by matrix components such as ethanol, polyphenols, sugars and acids. Increasing evidence shows that wine sensory properties are emergent phenomena, resulting from non-linear interactions among aroma compounds, taste-active molecules and trigeminal stimuli rather than from isolated chemical constituents.
Recent advances in analytical techniques and sensory methodologies have enabled deeper exploration of these interactions, linking chemical composition with aroma expression, mouthfeel attributes such as astringency or bitterness and cross-modal perception. This Special Issue brings together innovative research integrating aroma chemistry and sensory analysis, addressing challenges related to mixture effects, matrix interactions, varietal and terroir expression and their implications for wine style, quality and consumer experience. By fostering interdisciplinary approaches, this collection aims to advance conceptual understanding and methodological frameworks in wine sensory science.
Prof. Dr. Carlos Diaz Romero
Dr. Jesús Heras-Roger
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. 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
- types of wines
- characterization of wines
- physicochemical analysis
- organoleptic analysis
- aroma volatile compounds
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