Special Issue "Sensory and Volatile Flavor Analysis of Beverage"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: 31 January 2020.

Special Issue Editor

Guest Editor
Prof. Alice Vilela Website E-Mail
CQ-VR, Chemistry Research Centre, Dep. of Biology and Environment, Enology building, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
Interests: Sensory Evaluation; Phenolic Compounds; wines and food; Yeast Fermentation; Saccharomyces cerevisiae

Special Issue Information

Dear Colleagues,

Background: Beverage quality in the beverage industry is heavily influenced by ingredient flavor quality. Complexity is a term widely used in beverage degustation and is considered a positive characteristic and desirable in wines, beers and even in non-alcoholic drinks. But what is really complexity? Some authors state that complexity is an associative perception of multiple elements, especially from the synergy of several individual compounds and it is possible to consider the number of flavor compounds that can be detected as a complexity indicative.

To evaluate a beverage's complexity it is possible to choose chemical analysis, for the identification of flavor compounds. It is also possible to evaluate the human perception of the synergy by sensory analyses. The relation between both analyses, chemical and sensory, in beverages, is an extensive research area in the beverages industry.

Aim and Scope: This Special Issue invites researchers in the relevant field to submit original research and systematic reviews to expand knowledge in the field of sensory and volatile flavor analysis of beverages from product development, beverage product design, beverage sensory evaluation, and data treatment, and also consumer sensory perception.

History: Historically, the evaluation of beverage flavor, both sensorially and chemically, focused on the presence or absence of defects (e.g., clarity, color, volatile acidity, etc.). This frequently involved the use of “expert” tasters who evaluated the appearance, color, odor, taste, and mouthfeel to arrive at an overall impression of the beverage “quality” based on the absence of defects and the overall “balance” of the sensory properties. Development of analytical methods in the 19th century linked the measurement of sensory defects to beverage composition and served as a basis for many early laws aimed at protecting beverages “quality”.

We are inviting papers on the following topics: Newly-developed technologies in flavor beverage chemical and sensory analysis to address consumers’ concerns and needs. Flavor perception and multisensory aspects. Innovative sensory data treatments. Consumer-driven product development and optimization; the role of sensory perception, and consumer preferences in beverage flavor product design; interdisciplinary papers in the area of culinary science, gastronomy, nutrition, that will also contribute to the growing body of knowledge in the area of sensory and volatile flavor analysis of beverage and product design.

Prof. Alice Vilela
Guest Editor

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 1200 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.


  • Method development of flavor analysis
  • Flavorants
  • Flavor innovation
  • Sensory perception
  • Sensory methodologies
  • Beverage flavor acceptance, preference, and consumer choice
  • New approaches of sensory data treatment
  • New approaches of chemometric tools for data treatment
  • Flavor and aroma fingerprint
  • Flavor and authenticity

Published Papers (1 paper)

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Open AccessArticle
Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method
Foods 2019, 8(8), 344; https://doi.org/10.3390/foods8080344 - 13 Aug 2019
The aim of this study was to investigate consumers’ acceptability and perceived sensory attributes of cold brew coffee, which is increasing in popularity. A total of 120 consumers evaluated liking of 13 cold brew coffee samples and checked sensory attributes they perceived using [...] Read more.
The aim of this study was to investigate consumers’ acceptability and perceived sensory attributes of cold brew coffee, which is increasing in popularity. A total of 120 consumers evaluated liking of 13 cold brew coffee samples and checked sensory attributes they perceived using the check-all-that-apply (CATA) method. Correspondence analysis identified characteristics of each cold brew sample and brewing methods, namely cold brew, coffee machine brewed but served cold, ready-to-drink, and purchased from a coffee shop. In addition, a reduced number of terms were reviewed for common-to-all cold brew samples (17 terms) and specific to each sample (48 terms), which also discriminated among samples. Furthermore, data on consumers’ liking were not influenced by caffeine contents and most of the volatile compounds, but chlorogenic acid and trigonelline contents were negatively related with sensory data. This study specifies the characteristics of cold brew coffee using the CATA method, shows consumers’ segmentation using acceptability, and investigates the relationship between sensory liking data and non-volatile, volatile compounds of coffee. Full article
(This article belongs to the Special Issue Sensory and Volatile Flavor Analysis of Beverage)
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