Latest Research on Flavor Components and Sensory Properties of Food: 2nd Edition

Dear Colleagues,

Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/9RR6ZYN4C3) was a great success and gained the attention and interest of many scholars. I take the opportunity here to thank them for their contributions and support. As the topic continues to gain the attention of scholars and play a pivotal role, we are looking forward to the launch of Volume II. I hope it will be as successful as Volume I and of benefit to the field.

The growing awareness of the importance of food quality and rapidly increasing consumer demands are increasingly driving the development of innovative technological processes that enable a long shelf-life to be maintained while significantly reducing the use of preservatives and preserving valuable nutritional components. However, unavoidable changes occur during food processing and storage depending on the type of product and the processes used. These changes affect the flavor and sensory properties of foods, which are important aspects of their quality and for consumer satisfaction.

Sensory analysis methods are an essential tool in quality management for improving existing food products and for developing new ones. The ability to accurately assess the sensory quality of food is of paramount importance in the food industry. Sensory evaluation provides important quantitative and qualitative data to support product development and influence marketing and business decisions. The sensory appeal of food is one of the most important factors influencing consumer purchase decisions.

The aim of this Special Issue is to present the latest research on the effects of processing and storage on the formation of flavor components and sensory properties of foods.

Dr. Magdalena Gantner
Dr. Eliza Kostyra
Guest Editors

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