Sensory Methods for Food Shelf-Life
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".
Deadline for manuscript submissions: closed (31 May 2021) | Viewed by 12658
Special Issue Editors
Interests: food packaging design; active packaging; shelf life; modified atmosphere packaging; biopolymer coating and film
Special Issues, Collections and Topics in MDPI journals
Interests: sensory evaluation of food; new sensory methods; factors affecting consumer behavior of food; liking and consumer choice
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
During storage, several deteriorative reactions occur which limit the shelf-life of foods. It is widely known that for stable foods, shelf life depends on the decay of their sensory properties more than on microbiological or nutritional properties. Thus, in the last few years, several sensory methods have been used in order to predict the shelf-life of a food product. The most popular methodologies for sensory shelf-life estimation involve trained assessors which perform both descriptive and discriminant analyses, or consumers asked to perform a hedonic evaluation.
This Special Issue of Foods aims to collect both original research papers and reviews to expand knowledge in the field of sensory methodology to study shelf-life. Articles dealing with methodological and design issues are highly desirable and very welcome. The main topics we are interested in are the following: New methods for sensory shelf-life estimation; choice of consumers in shelf-life studies; freshness perception during shelf-life; sample preparation and conditioning for shelf-life evaluation; shelf-life prediction using sensory analysis; accelerated sensory shelf-life test; and correlation between sensory and instrumental parameters during shelf-life.
Prof. Dr. Elena Torrieri
Prof. Dr. Rossella Di Monaco
Guest Editors
Manuscript Submission Information
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Keywords
- New sensory methods for shelf life
- Consumer acceptance
- Freshness perception
- Modeling sensory shelf-life
- Sensory and instrumental parameters during shelf life
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