Special Issue "Taste, Nutrition and Health"
A special issue of Nutrients (ISSN 2072-6643).
Deadline for manuscript submissions: closed (15 December 2018).
A printed edition of this Special Issue is available here.
Interests: Taste perception; Aroma perception; Flavor perception; Taste genetics; Hedonics Food intake regulation; Food choice; Eating attitudes; Body weight
Interests: taste perception; PROP tasting; individual differences; taste perception modulation; electrophysiological recordings; taste; body composition; nutrition; health
Special Issues and Collections in MDPI journals
The sensation of flavour reflects the complex integration of aroma, taste, texture and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavour is major determinant of food palatability - the extent to which a food is accepted or rejected - and can profoundly influence diet selection, nutrition and health. Despite recent progress, there are still gaps in knowledge on how taste and flavour cues are sensed at the periphery and conveyed to and interpreted by the brain. Obtaining a critical understanding of these processes could shed important light on appetite regulation and eating behaviours. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes or a variety of metabolic diseases such as obesity, metabolic syndrome or cancer. Genetic taste/smell variation could also predispose individuals to these same diseases. Recent findings have also opened new avenues of inquiry suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. For this special issue on ‘Taste, Nutrition and Health’ we invite original research communications and comprehensive reviews directly linking taste measures (broadly defined as any component of ‘flavour’ perception) with nutrition and/or health outcomes.
Prof. Beverly J. Tepper
Prof. Dr. Iole Tomassini Barbarossa
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. Nutrients 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 2400 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.
- Central taste/aroma processing
- Oral sensations
- Genetic variation in taste/smell
- Texture and oral processing
- Eating behavior