Decoding Food Flavor: Advances in the Analysis, Processing, and Perception of Food Aroma and Taste
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 10 February 2026 | Viewed by 7
Special Issue Editor
Interests: fermentation; metabolites; technology; microrganisms; cheese; wine; food technology and analysis; fluorescence; mass spectrometry; sensory analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Recent research on food flavor has advanced significantly, focusing on three key areas: influencing factors, flavor components, and analytical methods. Studies have revealed that environmental conditions, raw materials, and processing techniques greatly impact the development of flavor. The identification and characterization of key flavor compounds, such as volatile aroma molecules and taste-active components, have deepened our understanding of sensory perception. Additionally, innovative analytical techniques—ranging from gas chromatography-mass spectrometry (GC-MS) to electronic noses—are enabling more precise and comprehensive flavor profiling. In parallel, artificial intelligence (AI) is emerging as a powerful tool in flavor science—enabling pattern recognition, predictive modeling, and optimization of flavor formulations. Together, these developments are enhancing food quality, consumer satisfaction, and product innovation across the food industry.
Dr. Christian Coelho
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
- food flavor compounds
- analytical methods
- machine learning
- sensory analysis
- food technology
- food fermentation
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