Food Sensory Characteristics and Their Impact on Consumer Acceptance and Behavior
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".
Deadline for manuscript submissions: 30 October 2025 | Viewed by 391
Special Issue Editor
Special Issue Information
Dear Colleagues,
Sensory characteristics play a crucial role in shaping consumer perception, acceptance, and overall food choices. Attributes such as taste, aroma, texture, and appearance significantly influence purchasing decisions and eating behavior. In recent years, advances in sensory science have provided valuable insights into how consumers evaluate and respond to different food products, considering not only intrinsic properties but also psychological, cultural, and environmental factors. This Special Issue will explore the latest research on food sensory characteristics and their impact on consumer acceptance and behavior. We welcome the submission of original research articles and reviews addressing sensory evaluation methodologies, consumer preferences, cross-cultural studies, emotional and cognitive influences, and the development of innovative food products based on sensory optimization.
Prof. Dr. Paulo Henrique Machado de Sousa
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
- sensory evaluation
- consumer acceptance
- food perception
- sensory attributes
- eating behavior
- cross-cultural studies
- emotional and cognitive influences
- food innovation
- sensory marketing
- multisensory experience
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.
