Nutritional Properties and Sensory Analysis of Food
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: closed (15 July 2025) | Viewed by 731
Special Issue Editors
Interests: food technology and microbiology; pro-, pre- and syn-biotics; food quality management; food waste management; human nutrition
Special Issues, Collections and Topics in MDPI journals
Interests: probiotics; postbiotics; food fermentation; functional food; food safety
Interests: probiotics; prebiotics; functional food; food product development
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The evaluation of food based on the senses is a method that has been used since ancient times. In the past, its role was limited to verifying the suitability of food for consumption. However, advances in technology and food processing have led to the need for the intensive development of various sensory analysis techniques and their subsequent use as a tool in food product development processes. The multidirectional use of sensory analysis has become an important research area. Sensory analysis is a field of science used to measure and evaluate the properties of food using the human senses (sight, smell, taste, touch, and hearing) expressed quantitatively. The evaluation of sensory impressions consists of food attributes such as taste, smell, appearance, and texture. They create an impression that can be expressed using factors such as the quality of the finished product and the intensity with which impressions and desirability levels are communicated. It should be emphasized that the sensory attractiveness of the product is one of the most important features contributing to the quality of the product, along with factors such as healthiness and availability. Uses of sensory analysis include determining the sensory quality of the product, comparing novel products with their counterparts, and determining the impact of time, storage conditions, packaging materials, and packing methods on the sensory characteristics of the final product. Currently, an increase in nutritional awareness in consumers is leading to the need to improve the quality of products through a multidimensional approach. One of the areas under examination concerns the optimization of the nutritional value and physicochemical properties of food products and the assessment of their impact on the intensity of individual sensory quality characteristics. Obtaining a product of high quality that meets requirements for health, safety, and sensory acceptance has become an important area in striving for consumer acceptance and thus strengthening the ability to achieve competitive advantage in the market.
Therefore, we would like to invite authors to submit original research articles or comprehensive reviews on matters related to the nutritional properties and sensory analysis of food products.
Prof. Dr. Danuta Kołożyn-Krajewska
Dr. Barbara Sionek
Dr. Aleksandra Szydłowska
Guest Editors
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 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.
Keywords
- sensory evaluation
- sensory methods
- nutritional value of food
- functional ingredients
- food safety
- texture of food
- antioxidant activity
- chemical composition
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