Analysis of Food Aroma
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".
Deadline for manuscript submissions: closed (15 June 2019) | Viewed by 25235
Special Issue Editors
Interests: food flavor; sensory evaluation; psychophysics; odor mixtures; cross-modal interactions
Special Issue Information
Dear Colleagues,
Food preferences, food choice and sustainable food consumption are driven by food flavor, which has been repeatedly reported as having a major influence on food behavior. Among the food sensations central to flavor, the odor component is critical because it determines the identity and the typicality of the food, which support its overall quality and recognition by consumers. Therefore, sensory-driven flavor analysis is a core process to both better understand consumer food perception and guide healthy food product development by bridging the gap between product characteristics and consumer acceptance.
This Special Issue will encompass multiple aspects of the analysis of the food olfactory component from cutting-edge chemical analytical techniques of odor-active compounds to dynamic sensory evaluation methods. Advanced approaches that aim to model and visualize the complex relationships between the chemical composition of food and its perceived aroma are welcomed. Because of the complexity of natural food odor, flavor scientists must deal with highly intricate perceptual interactions that have repercussions on the reconstitution of the food odor signature and the identification of its key odorants. Thus, innovative recombination/omission and other mixture-based strategies will be included. Additionally, studies focusing on the role of human physiology and brain processing in food odor perception are encouraged.
Overall, this Special Issue of Foods will contain contributions from leading experts in the field of food odor analysis in relation to food product composition and development, food sensory perception and consumer liking, well-being and health.
Dr. Thierry Thomas-Danguin
Prof. Dr. Yan Xu
Guest Editors
Manuscript Submission Information
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Keywords
- flavor
- food odor
- odorants
- food choice
- consumer acceptance
- food innovation
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