Advancements in Multi-Omics Approaches to Flavour Chemistry and Food Matrix Interactions for Understanding Sensory Quality

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

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