Flavor and Aroma Analysis as an Approach to Quality Control of Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 31 December 2025 | Viewed by 531
Special Issue Editors
Interests: flavor and aroma compounds; food processing; quality assessment; novel analytical methods; AI-driven chemometrics
Special Issues, Collections and Topics in MDPI journals
Interests: food flavor; sensomics; food processing; quality evaluation; cross-modal interactive perception
Special Issue Information
Dear Colleagues,
Flavor and aroma are critical determinants of food quality, with a profound impact on consumer acceptance and preference. Revealing the association between sensory attributes and food quality is the foundation for controlling food quality through flavor and aroma analysis. The development of novel analytical techniques and the application of chemometric methods make it easier to screen key markers as reliable indicators of food quality. Due to the complexity of food matrices, sample pretreatment and method optimization may be required to more accurately and efficiently measure these target compounds. The rapid advancement of artificial intelligence has accelerated the establishment of precise models based on flavor and aroma analysis to detect adulteration, monitor freshness, and optimize the processing conditions of food. By integrating sensory science, analytical techniques, and data processing, this Special Issue aims to provide valuable insights into the complex chemistry behind food flavors and pave the way for smarter, data-driven quality control systems.
Dr. Ying Gao
Dr. Yuming Wei
Dr. Qing Meng
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
- sensomics
- analytical method optimization
- quality assessment
- food control
- algorithm model
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