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Flavor Science

A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Bioactives and Nutraceuticals".

Deadline for manuscript submissions: closed (30 June 2016)

Special Issue Editor

Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore
Interests: flavor science; food and beverage fermentation; biotransformation; food waste utilization
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Flavor is one of the most (if not the most) important sensory attributes that significantly influences consumer acceptance and choice of foods and beverages. The scope of flavor science is broad, covering many areas of science, from artificial to natural flavor, biotechnology to chemistry, and biogenesis to consumption. Flavor science has gained increasing research attention in recent years among biologists, chemists, food scientists, physical scientists, sensory scientists, etc. This Special Issue of IJMS calls for contributions (research articles and reviews) that deal with any aspects of flavor science, including, but not limited to, the keywords listed below. Submissions that address off-flavor issues are also welcome. The following topics are considered outside the scope: chemical synthesis per se (artificial/synthetic flavour compounds), manufacture/production of flavor compounds (e.g. distillation and membrane separation per se and techniques of sensory evaluation.

Dr. Shao Quan Liu
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 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 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. International Journal of Molecular Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. There is an Article Processing Charge (APC) for publication in this open access journal. For details about the APC please see here. 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.



Keywords

  • aroma, odor, smell
  • taste, taste modulation
  • flavor perception
  • flavor analysis
  • flavor identification
  • flavor characterization
  • flavor release
  • flavor interaction
  • flavor biotechnology
  • natural flavor
  • bioflavor

Published Papers

There is no accepted submissions to this special issue at this moment.
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