Special Issue "Chemosensory Perception in Food"
Deadline for manuscript submissions: 30 April 2021.
Interests: consumer science; food sensory analysis; chemosensory perception; individual differences; novel foods; sustainable food systems; food shelf life; food packaging; electronic nose
Understanding chemosensory perception in food and its role in shaping consumer preferences could contribute to the development of both successful innovative food products and strategies for promoting healthy and sustainable eating behavior.
This Special Issue will include studies describing the taste, olfactory, and trigeminal perception of food and/or the physiological, cognitive, psychological, and genetic factors affecting it. Research works investigating the individual differences in chemosensory perception and its implications on consumer food preferences and health are strongly welcomed. Cross-cultural studies are of particular interest. This includes papers on responsiveness measurements based on sensory and non-sensory (e.g., neuroimaging) methods and their correlation with instrumental techniques (e.g., VOC analysis, e-nose, e-tongue, etc.).
We aim to expand the knowledge on chemosensory perception in food with an interdisciplinary perspective. We encourage authors to submit original research articles or reviews addressing the topic from different disciplines, including (but not limited to) sensory science, consumer science, food science and technology, psychology, neuroscience, nutrition, and genetics.Prof. Dr. Luisa Torri
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 papers will be 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 monthly 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 2000 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.
- Taste, olfactory, and trigeminal perception
- Individual variability
- Psychological factors
- Genetic influence
- Chemosensory learning and memory
- Chemosensory dysfunctions
- Consumers preferences and health
- Cross-cultural studies
- Neuroimaging of chemosensory perception
- Instrumental techniques (VOC analysis, e-nose, e-tongue, etc.)
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: A study on flavour perception in apple juice: sensory and metabolite profiling of freshly pressed juices from a collection of 30 apple cultivars
Corresponding Author: Flavia Gasperi
Affiliation: Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, San Michele all’Adige, Italy
Title: Flavour perception of chocolate cream with different sucrose concentrations through physiological and self-report measures
Corresponding Author: Fiorella Sinesio
Affiliation: Council for Agricultural Research and Economics - Research Centre for Food and Nutrition, Rome, Italy
Title: Starter culture and seasoning affect the sensory properties and liking of Silano cheese
Corresponding Author: Ada Braghieri
Affiliation: School of Agricultural, Forest, Food, and Environmental Sciences, University of Basilicata, Potenza, Itay
Title: Sisymbrium officinale (the singers’plant) as an ingredient: analysis of TRPA1 active volatile isothiocyanates in fresh plant sample and in experimental food and drinks
Authors: Patrizia De Nisi; Gigliola Borgonovo; Samuele Tramontana; Leonardo Scaglioni; Stefania Mazzini; Silvia Grassi; Claudia Picozzi; Angela Bassoli
Affiliation: Università degli Studi di Milano, Milan, Italy
Title: Consumer likings of different miracle fruit products on different sour foods for future clinical application
Authors: Sung Eun Choi et al
Affiliation: Department of Family, Nutrition and Exercise SciencesQueens College, Flushing, United States
Title: Effect of season and feeding type on the sensory characteristics of commercialized lamb meat
Authors: Iñaki Etaio et al
Affiliation: Unibertsitatea – University of the Basque Country (UPV/EHU), Unamuno etorbidea, 3, 01006 Vitoria‐Gasteiz, Spain