Flavor, Palatability, and Consumer Acceptance of Foods: Second Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".
Deadline for manuscript submissions: 25 June 2026 | Viewed by 1395
Special Issue Editor
Interests: food chemistry; functional foods; food flavors; flavor chemistry; food processing technologies; food preservation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Flavor and palatability are the two most important factors in determining consumer acceptance in foods. Non-volatile and volatile compounds interact with the human sensory system to arouse appetite and influence food choice. Palatability is related not only to aroma and taste compounds but also to viscosity, density, cohesiveness, and other aspects of the textural profile of foods. All of the above factors together establish multidimensional perception stimulation for humans. Consumer acceptance is also a consequence of complex factors, including food culture, dietary habits, emotions, health conditions, and eating environments.
In this Special Issue’s second edition, we welcome submissions that discuss flavor, palatability, and consumer acceptance in foods. We also encourage potential authors to submit articles addressing the applications of biosensors in evaluating food quality. Articles that discuss the effects of food processing, pre-/post-harvest aspects, or packaging on sensory characteristics are also welcome.
Dr. Xi Feng
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 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-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
- flavor chemistry
- perception
- consumer acceptance
- sensory characteristics
- biosensors
- food processing
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