Food Flavor Chemistry and Sensory Properties Analysis
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".
Deadline for manuscript submissions: 19 January 2027 | Viewed by 2330
Editors
Interests: flavor chemistry; food safety; comprehensive utilization of brewing by-products
Interests: food oral processing and flavor perception; flavor chemistry; sensory evaluation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food safety is the bottom line, food health is the high line, but food flavor has no limits. Food flavor is crucial for food and largely determines consumers' preferences and choices for food. Studying various aspects of food flavor has always been one of the research hotspots. Since the application of traditional molecular sensory genomics in food flavor research, it has greatly promoted the study of food flavor and achieved many results, but there are still many challenges. In response to these challenges, this Special Issue mainly focuses on new technologies, discoveries, and developments in the field of food flavor chemistry, such as new methods for sensory evaluation, molecular interaction research, olfactory mechanisms, EEG technology, etc.
Prof. Dr. Mingquan Huang
Dr. Dandan Pu
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-anonymized 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
- food flavor
- sensory evaluation
- molecular interaction
- olfactory mechanisms
- new technology
- EEG
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