Food Flavor Formation Mechanism and Control
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 8 May 2026 | Viewed by 5
Special Issue Editors
Interests: food flavor; food flavor detection; molecular mechanism research on dynamic changes in flavor components
Interests: food flavor formation mechanism; multi-omics fusion analysis; innovation of fermented foods; food quality control
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The contemporary challenge in food flavor science is no longer merely describing formation pathways but achieving predictive control over the entire flavor lifecycle—from precursor reactions to sensory perception. This Special Issue aims to bridge this gap by championing the integration of multi-omics technologies (e.g., volatilomics, peptidomics, lipidomics, metabolomics) with advanced predictive modeling. While omics tools collectively provide a comprehensive molecular cartography of flavor compounds and their precursors, a critical research gap exists in effectively fusing this heterogeneous data to construct robust, predictive models. We seek contributions that synergize multi-omics discovery with computational intelligence—like machine learning and kinetic modeling—to forecast flavor formation under novel processing conditions and quantify the binding affinity of key aroma compounds with various food matrices. By coupling these analytical techniques with sensory science, this issue aims to elucidate how the entire flavor pathway, from precursor reactions to in-mouth release, is governed by the food matrix. The ultimate goal is to progress from correlation to causation, enabling the de novo design of tailored flavor profiles and food structures. We invite research that uses these integrated approaches to decode the flavor lifecycle, paving the way for targeted and personalized food products.
Dr. Xuhui Huang
Dr. Jia-Nan Chen
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
- flavor formation
- flavor release
- flavor perception
- flavor precursors
- flavor products
- flavor control
- multi-omics technologies
- predictive modeling
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