Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
8.7
5.1
Journals
Foods
Special Issues
The Role of Taste, Smell or Color on Food Intake...
share announcement

The Role of Taste, Smell or Color on Food Intake and Food Choice

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

Deadline for manuscript submissions: closed (31 August 2025) | Viewed by 2145

Special Issue Editor

Prof. Dr. Nobuyuki Sakai

E-Mail Website
Guest Editor
1. Department of Psychology, Tohoku University, 27-1 Kawauchi, Aoba-ku, Sendai 980-8577, Japan
2. Research Institute of Electrical Communication, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, Japan
3. Division for Establishment of Frontier Sciences of the Organization for Advanced Studies, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, Japan
4. Advanced Institute of Convergence Knowledge (So-Go-Chi) Informatics, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, Japan
Interests: sense of taste; sense of smell; somatic senses; palatability; comfort
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food choice and food intake are guided by many factors, such as metabolic, sensory, emotional, and cognitive processes. In particular, sensory processes are the most important in food intake and food choice. The chemical senses, including taste, smell and chemesthesis, and color senses are well known to play an important role in food choice and food intake.

The sense of taste works as a macronutrient sensor in food intake. Sweetness, umami, and saltiness are the signals of foods that contain high sugar/carbohydrate, protein, and minerals. The sense of smell also plays a major role in initiating eating behavior. It has been proven that odor exposure can induce appetite for cued foods and that odor can be a signal of the nutritious content of foods. Color is the first visual impact of food and has effects on our recognition of the condition of food. With this knowledge, it will be possible to guide people's eating behavior as well as promote food product development towards a society with healthier diets.

This Special Issue is collecting contributions on gustation, olfaction, chemesthesis, and vision in the context of food choice and food intake. Original articles and reviews are welcome.

Prof. Dr. Nobuyuki Sakai
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 choice
  • food intake
  • sensory studies on foods
  • gustation
  • olfaction
  • chemesthesis
  • vision
  • consumer perception

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

22 pages, 3823 KB  
Article
Beyond Sight: The Influence of Opaque Glasses on Wine Sensory Perception
by George Ștefan Coman, Camelia Elena Luchian, Elena Cristina Scutarașu and Valeriu V. Cotea
Foods 2025, 14(18), 3231; https://doi.org/10.3390/foods14183231 - 17 Sep 2025
Viewed by 271
Abstract
International standards for wines with Protected Designation of Origin (PDO) require characterisation through both analytical and sensory criteria, although sensory evaluation remains inherently subjective, especially regarding organoleptic properties. This study examined paired Blanc de noir and red wines made from identical grape varieties [...] Read more.
International standards for wines with Protected Designation of Origin (PDO) require characterisation through both analytical and sensory criteria, although sensory evaluation remains inherently subjective, especially regarding organoleptic properties. This study examined paired Blanc de noir and red wines made from identical grape varieties to determine whether varietal traits remain perceptible regardless of the vinification method while also assessing the role of visual stimuli in influencing olfactory and gustatory perception. Controlled tastings were conducted using both transparent and opaque glassware, with experienced panellists recording sensory descriptors. Physicochemical parameters were measured using a Lyza 5000 analyser to confirm compliance with quality standards, while statistical analyses of sensory data were conducted using the XLSTAT–Basic, student-type user software. Results showed that the absence of visual cues did not mislead tasters in recognising core attributes; however, the winemaking method significantly affected descriptors linked to maceration, including flavour intensity, astringency, and red/dark fruit notes. Panellists distinguished between white and red wines at statistically significant levels, even without visual input, suggesting that vinification-related chemical composition primarily guided their perception. Direct correlations were observed between red winemaking descriptors and parameters such as pH, lactic acid, glycerol, and volatile acidity, while indirect correlations were found with malic acid and titratable acidity. The results highlight how winemaking methods, chemical composition, and sensory perception interact in defining varietal characteristics. Full article
(This article belongs to the Special Issue The Role of Taste, Smell or Color on Food Intake and Food Choice)
►▼ Show Figures

Figure 1

17 pages, 2159 KB  
Article
Exploring Cross-Cultural Sensory Acceptance of Vinegar-Based Dipping Sauces: A Taiwanese Consumer Study with Dumplings
by Jung-Kuei Ker, Ming-Chen Chiang, Ching-Sung Lee and Yen-Cheng Chen
Foods 2025, 14(13), 2398; https://doi.org/10.3390/foods14132398 - 7 Jul 2025
Viewed by 1223
Abstract
Vinegar functions not only as a sensory enhancer but also as a culturally embedded culinary element across global food systems. In Taiwanese cuisine, black vinegar represents a traditional staple, particularly associated with dumpling consumption, whereas Italian balsamic vinegar is renowned for its aromatic [...] Read more.
Vinegar functions not only as a sensory enhancer but also as a culturally embedded culinary element across global food systems. In Taiwanese cuisine, black vinegar represents a traditional staple, particularly associated with dumpling consumption, whereas Italian balsamic vinegar is renowned for its aromatic complexity and nuanced sweetness, highly esteemed in Western gastronomy. Despite their culinary significance, limited empirical research has examined how these culturally distinct condiments are perceived when applied beyond their traditional contexts, especially in iconic national dishes. This study investigates Taiwanese consumers’ cross-cultural sensory responses to dumplings paired with either local black vinegar or imported balsamic vinegar. Through a structured sensory evaluation encompassing appearance, aroma, taste, and overall impression, this research explores how sensory cues and cultural expectations interact to shape flavor preferences. The results indicate that although visual attributes were rated similarly, balsamic vinegar’s distinctive aroma and taste elicited significantly greater sensory engagement, suggesting a latent openness to reinterpretation and hybridization within established food practices. These findings were supported by one-way ANOVA results, which revealed significant differences among the three groups for aroma (F = 6.30, p < 0.01), taste (F = 7.21, p < 0.01), and overall evaluation (F = 15.15, p < 0.001). By integrating sensory analysis with cultural food studies, this research advances the understanding of how multisensory cues influence consumer acceptance across cultural contexts. It further highlights the dynamic interplay between cultural familiarity and sensory novelty in flavor perception. These insights yield practical implications for culinary innovation, global flavor localization, and the development of culturally responsive food products. Full article
(This article belongs to the Special Issue The Role of Taste, Smell or Color on Food Intake and Food Choice)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-2
Back to TopTop