Application of Metabolomics in Enhancing Food Texture and Flavor
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foodomics".
Deadline for manuscript submissions: 31 January 2026 | Viewed by 663
Special Issue Editors
Interests: food flavor; functional food; food nutrition analysis; application of omics technology in food analysis
Interests: livestock nutrition; livestock feed; dietary supplements; metabolism; food safety
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food textures and flavor are key factors in consumer food selection. The formation of food flavor is a complex process that involves the synthesis, transformation, and perception of various chemical components, which are influenced by multiple factors such as raw materials, texture, processing techniques, and storage conditions. Metabolomics, the comprehensive analysis of small molecular metabolites, has emerged as a powerful tool for understanding the complex biochemical factors that influence food flavor. The application of metabolomics has provided valuable insights into the metabolic pathways and molecular networks that regulate the synthesis and perception of flavor compounds. In the study of food texture and flavor, metabolomics can be used to explain the key dietary factors involved in texture formation, reveal the formation of volatile compounds, and track the transformation of precursor flavor compounds, as well as the interactions of metabolites in the development of texture and flavor. Analytical techniques such as gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry–mass spectrometry (GC–O–MS), and liquid chromatography–mass spectrometry (LC–MS) enable detailed analysis of the substances in food, including amino acids, sugars, lipids, organic acids, and volatile compounds like esters, aldehydes, and terpenes, all of which collectively contribute to the texture and flavor of food. Furthermore, metabolomics provides invaluable insights into the impact of food processing on the evolution of food texture and flavor. The continuous development of metabolomics, coupled with advancements in analytical technologies and data analysis methodologies, offers broad prospects for food flavor optimization, product development, and quality control.
Dr. Yanan Yu
Prof. Dr. Junmin Zhang
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
- metabolomics
- food textures
- food flavor
- new methods for food texture and flavor analysis
- food textures and flavor changes resulting from processing
- food textures and flavor changes occurring during storage
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.
