Sensory Analysis in Agricultural Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 5 November 2024 | Viewed by 52
Special Issue Editor
Interests: sensory analysis; quality evaluation; antioxidants; foods; extra virgin olive oil; postharvest; fresh-cut fruit and vegetables; polyphenols; dried fruit (almonds, hazelnuts); chestnut quality
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Sensory analysis is a scientific discipline. It enables the quantification and qualitative characterization of the sensory properties of food products using human senses. Similar to other laboratory equipment, humans act as measuring instruments. It is important to emphasize that no instrument, even the most sophisticated, can replace the human senses in recognizing the positive and negative attributes of food products. Sensory analysis studies are an integral part of the "field to table" quality chain for food products, including storage after harvest. Sensory profiles reveal important information about the influence of certain production processes on the quality characteristics of foods, as well as the factors that have a significant impact on consumer acceptance. The focus of this Special Issue is on the importance of sensory evaluation of agricultural products in the determination of their quality. This Special Issue features interdisciplinary studies on sensory analysis, which may involve chemistry, biology, nutrition, food technology and postharvest. Research may be concerned with analyzing the sensory characteristics of specific foods, studying the qualities to be improved or defects to be corrected in a product, or verifying the shelf-life of products. All types of articles, such as original research articles and reviews, are welcome.
Dr. Maria Teresa Frangipane
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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 analysis
- agricultural products
- quality
- sensory profile
- sensory analytical methods
- consumer preferences
- quantitative descriptive analysis (QDA)
- lexicon for sensory evaluation
