Special Issue "Analysis of Food Aroma"
Deadline for manuscript submissions: closed (15 June 2019).
Interests: food flavor; sensory evaluation; psychophysics; odor mixtures; cross-modal interactions
Interests: wine; fermentation engineering; aroma; microbiology
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
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.
- food odor
- food choice
- consumer acceptance
- food innovation