Comprehensive Sensory Analysis of Flavors and Textures in Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".
Deadline for manuscript submissions: 7 July 2026 | Viewed by 591
Special Issue Editors
Interests: food reformulation; sensory analysis; nutritional properties; postharvest of fruits and vegetables
Interests: food reformulation; sensory analysis; nutritional properties; postharvest of fruits and vegetables
Special Issue Information
Dear Colleagues,
Sensory perception plays a crucial role in consumer acceptance and in driving innovation within the food industry. In this Special Issue, we aim to gather reviews and research that provide an in-depth understanding of flavor and texture through comprehensive sensory analysis, combining traditional and advanced methodologies. We welcome studies that explore the relationship between physicochemical properties and sensory responses, as well as the influence of cultural, emotional, and contextual factors on food experiences. Contributions integrating instrumental techniques, multivariate statistical analysis, and interdisciplinary approaches are particularly encouraged to capture the complexity of flavor taste and texture. By offering a holistic perspective, through this collection of research we seek to inspire innovation in food development and promote the creation of products that are more appealing, healthy, and sustainable.
Dr. María Dolores Ortolá
Dr. María Luisa Castelló
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-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
- sensory analysis
- flavor profiling
- texture characterization
- consumer perception
- food quality attributes
- physicochemical–sensory correlation
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