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From Molecules to Perception: Optimizing Sensory Attributes of Food
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From Molecules to Perception: Optimizing Sensory Attributes of Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: 26 September 2026 | Viewed by 2427

Editors

Dr. Saša Drakula

E-Mail Website
Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Interests: sensory analysis; food analysis; food quality
Dr. Bojana Voučko

E-Mail Website
Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Interests: cereals; gluten-free; novel technologies; formulation optimization
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Mirjana Hruškar

E-Mail Website
Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Interests: sensory analysis; food analysis; food safety

Special Issue Information

Dear Colleagues,

The sensory quality of food is one of the most critical determinants of consumer acceptance and market success. This Special Issue aims to highlight recent advances in understanding and optimizing the sensory attributes of food, starting from a molecular and structural perspective, to final human perception. Research exploring how food components, processing techniques, and formulation strategies influence key sensory properties, such as odor, texture, flavor, and appearance, is welcome. Multidisciplinary approaches that integrate analytical chemistry, sensory science, food physics, and consumer research to unravel the complex mechanisms shaping sensory perception are particularly encouraged. In addition, contributions addressing consumer acceptance of reformulated foods, the sensory challenges of plant-based and alternative proteins, and the role of sustainable ingredients in shaping sensory quality are highly welcome. Topics of interest include molecular drivers of sensory attributes, novel technologies for sensory enhancement, ingredient interactions affecting perception, and innovations in sensory evaluation methods. By bridging molecular understanding, processing innovations, and consumer perception, this Special Issue seeks to inspire novel approaches for designing the next generation of appealing, high-quality, health-promoting, and sustainable foods.

Dr. Saša Drakula
Dr. Bojana Voučko
Prof. Dr. Mirjana Hruškar
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-anonymized 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

  • sensory perception
  • food formulation
  • sensory evaluation techniques
  • consumer sensory analysis
  • food processing
  • ingredient–perception interactions
  • multidisciplinary food design
  • food quality
  • sustainability
  • alternative ingredients

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Published Papers (3 papers)

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Research

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16 pages, 4219 KB  
Article
Open-Source Benchmarking of Plant-Based and Animal Meats
by Sybren D. van den Bedem, Ellen Kuhl and Caroline Cotto
Foods 2026, 15(12), 2112; https://doi.org/10.3390/foods15122112 - 11 Jun 2026
Viewed by 286
Abstract
Global food production must reduce environmental impact while meeting rising demand for dietary protein. Plant-based meats aim to preserve the sensory and cultural role of animal meat while lowering greenhouse gas emissions, land use, and health risks. Advances in protein structure and flavor [...] Read more.
Global food production must reduce environmental impact while meeting rising demand for dietary protein. Plant-based meats aim to preserve the sensory and cultural role of animal meat while lowering greenhouse gas emissions, land use, and health risks. Advances in protein structure and flavor chemistry have improved product quality, yet consumers continue to prioritize taste and texture over sustainability, and systematic large-scale consumer surveys are scarce. It remains unclear how plant-based products rank against animal benchmarks and which product attributes most strongly influence overall liking. Here we show, in a large-scale blinded in-person sensory evaluation across 14 product categories, 2684 consumers, more than 11,000 product evaluations and 800,000 data points, that plant-based products still trail animal benchmarks at the category average level but approach parity in selected formats. Plant-based unbreaded chicken filets, chicken nuggets, and burgers achieved mean overall liking scores of 5.1, 4.9, and 5.2, differing from the animal benchmarks by only Δ = 0.1, 0.2, and 0.3 points on a seven-point scale. For unbreaded chicken filets and burgers, 48% and 47% of the participants rated the plant-based product the same as or better than the animal benchmark. Categories with higher sensory parity captured 5–14% market share compared with less than 1% for low-parity categories. Penalty analysis identified savoriness, aftertaste, juiciness, and tenderness as the strongest determinants of liking. These findings show that sensory parity is technically achievable but not yet consistent across product types. By publicly sharing all the sensory, preference, and market-linked data, we establish an open benchmark for alternative protein performance to democratize research and accelerate principled data-driven innovation. Full article
(This article belongs to the Special Issue From Molecules to Perception: Optimizing Sensory Attributes of Food)
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17 pages, 2088 KB  
Article
Development of a Sensory Evaluation Method for Polyphenols via Analysis of Chemical Structure and Organoleptic Properties: A Pilot Study
by Hitomi Nakamura, Moeka Ogata, Takafumi Shimizu, Yasuyuki Fujii, Kenta Aso, Chika Tagata, Vittorio Calabrese and Naomi Osakabe
Foods 2026, 15(8), 1409; https://doi.org/10.3390/foods15081409 - 17 Apr 2026
Viewed by 796
Abstract
Polyphenols are plant metabolites with potent physiological activities. Despite their known bitterness and astringency, their specific sensory characteristics remain poorly understood. To clarify the relationship between polyphenol chemical structures and sensory profiles, we developed a sensory evaluation protocol for a young-adult panel. Following [...] Read more.
Polyphenols are plant metabolites with potent physiological activities. Despite their known bitterness and astringency, their specific sensory characteristics remain poorly understood. To clarify the relationship between polyphenol chemical structures and sensory profiles, we developed a sensory evaluation protocol for a young-adult panel. Following four days of intensive monthly training, the panel achieved proficiency in distinguishing bitterness, astringency, and acidity. Four polyphenols with distinct structures—gallic acid, quercetin hydrate, epigallocatechin gallate (EGCG), and a procyanidin-rich fraction (PRF)—were evaluated using flavor profile analysis (FPA) and 3-Alternative Forced Choice (3-AFC) tests for their qualitative properties, and quantitative descriptive analysis (QDA) for their quantitative properties. The results showed that gallic acid was acidic, and EGCG was bitter and astringent, with the intensity being concentration-dependent. In contrast, quercetin hydrate did not show any significant sensory properties. This methodology facilitates the elucidation of the relationship between polyphenol structures, and their organoleptic properties and subsequent findings help to further clarify the role of polyphenol–taste receptor interactions in health benefits. Full article
(This article belongs to the Special Issue From Molecules to Perception: Optimizing Sensory Attributes of Food)
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Review

Jump to: Research

23 pages, 1828 KB  
Review
Chemesthetic Perception in Extra Virgin Olive Oil and Olive Ripening Stage: A Sensory Perspective
by Sofia Panzani, Francesca Venturi, Isabella Taglieri, Giuseppe Ferroni and Chiara Sanmartin
Foods 2026, 15(3), 519; https://doi.org/10.3390/foods15030519 - 2 Feb 2026
Viewed by 855
Abstract
This review focuses on chemesthetic perception (i.e., pungency, tingling, and astringency) in extra virgin olive oil (EVOO), with particular attention to the sensory mechanisms underlying trigeminal stimulation elicited by phenolic secoiridoids, considering olive-fruit ripening as a key modulating factor. The chemesthetic profile represents [...] Read more.
This review focuses on chemesthetic perception (i.e., pungency, tingling, and astringency) in extra virgin olive oil (EVOO), with particular attention to the sensory mechanisms underlying trigeminal stimulation elicited by phenolic secoiridoids, considering olive-fruit ripening as a key modulating factor. The chemesthetic profile represents one of the most distinctive sensory features of EVOO and is primarily associated with phenolic secoiridoids derivatives, formed through enzymatic transformations of ligstroside and oleuropein. Generally, a progressive decrease in chemesthetic potential is observed during ripening, due to the reductions in total phenols, o-diphenols, and secoiridoids. Among these compounds, secoiridoid derivatives, most notably oleocanthal and oleacin, elicit chemesthetic sensations and represent some of the most biologically active EVOO phenolic constituents. In this context, chemesthetic perception may work as a sensory marker of phenolic richness and nutraceutical value, linking sensory science with olive ripening and informed consumer choice. Moreover, integrating chemesthetic mechanisms with phenolic chemistry, olive ripening physiology, and sensory methodology allows for a more comprehensive interpretation of EVOO quality beyond commercial classifications. Future studies combining chemical profiling, dynamic sensory methods, and consumer-focused research will be essential to refine quality-assessment tools and promote a deeper appreciation of the sensory diversity and functional value of high-quality EVOOs. Full article
(This article belongs to the Special Issue From Molecules to Perception: Optimizing Sensory Attributes of Food)
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