Food Quality Monitoring Through Flavor Assessment
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: 10 December 2025 | Viewed by 30
Special Issue Editor
Interests: food-flavor chemistry; food additives
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Flavor is an important index in food processing and storage, and, therefore, is often used as a tool for food quality control. GC-MS (gas chromatography), GC-O (gas chromatography–olfactometry), OAV, AEDA, LC-MS, TAV, etc., are important techniques for the identification of key flavor compounds. Additionally, some intelligent techniques, such as those involving E-nose and E-tongue procedures, along with some computational approaches, such as molecular docking/molecular simulation, are being employed more and more frequently to reveal the nature of flavor compounds and their perception mechanisms.
This Special Issue aims to showcase cutting-edge research in flavor assessment for food quality monitoring. We invite contributions from researchers and industry professionals who are actively exploring innovative methodologies and applications in this field. Whether with the development of new analytical techniques, the use of intelligent sensors, or the elucidation of flavor perception mechanisms, we seek to highlight the latest advancements pushing the boundaries of food quality control.
Join us in this endeavor to advance the understanding and application of flavor science, ultimately enhancing food quality and consumer satisfaction.
Prof. Dr. Huanlu Song
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
- aroma-active compounds
- GC-O
- taste-active compounds
- fraction
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