Flavor Chemistry and Sensory Evaluation of Horticultural Products

Dear Colleagues,

The ultimate goal of the horticultural industry is to satisfy consumers’ various requirements. Thus, high-quality horticultural products should be good in terms of taste, smell, and appearance, with nutritious and healthy benefits to consumers, which are determined by their pigments, volatiles, flavonoids, and other metabolite profiles. However, the developments of food sensory evaluation and consumer science and the fast progress of omics technologies in horticultural plants seem to be extending in two parallel straight lines. The new concept of flavoromics has revealed that the flavor of horticultural products and the relationship between primary or secondary metabolisms can effectively guide breeding, cultivation, and the post-harvesting promotion techniques of horticultural crops, by helping to formulate breeding objectives and cultivation goals to continuously adapt to market demands.

Recently, there has been a number of publications focused both on the flavor and biochemistry profiles of horticultural products, extending researchers' attention from merely omics or sensory science to the intersection of the two scientific fields. The purpose of this Special Issue is to present recent advances in flavor chemistry and sensory evaluation of horticultural products.

Prof. Dr. Juan Xu
Prof. Dr. Youyi Huang
Dr. Haipeng Zhang
Guest Editors

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