Advancements in Multi-Omics Approaches to Flavour Chemistry and Food Matrix Interactions for Understanding Sensory Quality
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 31 May 2026 | Viewed by 1791
Special Issue Editors
Interests: flavour chemistry; sensory science; plant-based product development; wine; seafood; legume
Special Issue Information
Dear Colleagues,
Good flavour is the foundation of all food products.
Recently, the application of multi-omics approaches has greatly advanced our understanding of the fundamental principles underlying food composition and flavour formation. In addition, studies exploring the interactions among proteins, carbohydrates, polyphenols, and odour- or taste-active compounds within the food matrix have provided a more comprehensive view of the dynamic processes that occur when flavour compounds are generated or incorporated into foods. Combined with sensory evaluation, these insights have played a crucial role in advancing both academic research and industry innovation.
This Special Issue aims to highlight recent progress and emerging trends in flavour, food texture, and sensory sciences. We welcome original research focusing on food materials, seasonings, finished food products, and novel plant-based alternatives.
Dr. Jiaqiang Luo
Dr. Xueli Pang
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 250 words) can be sent to the Editorial Office for assessment.
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
- flavour chemistry
- sensory science
- food texture
- multi-omics
- food matrix interactions
- plant-based products
- beverage
- fermented foods
- seafood
- legume
- food innovation
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