Innovative Food Processing Techniques for Flavor Enhancement and Quality Optimization
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 March 2026 | Viewed by 5
Special Issue Editors
Interests: flavor chemistry; Maillard reaction; sensory analysis; food quality
Special Issue Information
Dear Colleagues,
Meeting consumer demands for delicious and healthy food is a crucial task in the modern food industry. Flavor is one of the most significant indicators of food quality, consumer acceptance, and purchasing choices. The perception of food flavor is influenced by two main components: aroma, derived from volatile compounds, and taste, influenced by non-volatile compounds. Innovative food processing techniques, such as microwave, ultrasound, sous vide, pulsed electric field, ultra-high pressure processing, and combination techniques, have been developed to enhance conventional processing technologies and achieve higher quality products. The food flavor is influenced by processing techniques and processing conditions due to different heating principles. This Special Issue aims to enhance the quality of food flavor through innovative food processing technologies and to showcase the latest research and developments in this field. We invite submissions that focus on the influence of innovative processing techniques on the formation and enhancement of food flavor, as well as the research on the mechanism of flavor formation.
Dr. Man Zhang
Dr. Chunlu Qian
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 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
- innovative food processing techniques
- flavor quality
- quality improvement
- aroma
- taste
- sensory analysis
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