Food Flavor Characterization

Dear Colleagues,

Flavor is an essential organoleptic characteristic of food. It is a factor that conditions consumers’ preferences. In addition, it is related with the quality of a product and its typicity. This has been used to differentiate a high-quality product from others by chemometric analysis or as a tool for food authenticity. Food flavor depends on multiple factors, from raw material and production procedures to conservation methods employed. Moreover, flavor is important to improve and develop new products of high quality. This makes food flavor an interesting research field with a high potential for quality control, authenticity, and innovations.

This Special Issue will focus on the diverse aspects of food volatile fraction. You are cordially invited to submit review articles and original research papers related to new approaches to analyze the volatile composition, the study of flavor as a quality marker, authenticity or quality control, the influence on flavor of food production process, such as the application of new technologies or microorganism selection, etc.

Potential topics include, but are not limited to:

• Analysis of volatile fraction
• New approach of chemometric tools for data treatment
• Aroma fingerprint
• Flavor and authenticity
• Flavor and quality control
• Flavor and food production technology
• Flavor and microorganisms

Prof. Dr. Raquel Maria Callejon
Prof. Dr. Maria Lourdes Morales
Dr. Cristina Ubeda
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 250 words) can be sent to the Editorial Office for assessment.

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.