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Applied Sciences
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Sensory Evaluation and Flavor Analysis in Food Science
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Sensory Evaluation and Flavor Analysis in Food Science

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 August 2025 | Viewed by 2560

Special Issue Editors

Dr. Katarzyna Świąder

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Guest Editor
Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland
Interests: sensory evaluation; sensory techniques in food product development; food acceptance; sensory profiling; food technology; food product development; functional food
Special Issues, Collections and Topics in MDPI journals
Dr. Anna Piotrowska

E-Mail Website
Guest Editor
Department of Functional and Ecological Food, Chair of Functional Food and Sensory Research, Warsaw University of Life Sciences - SGGW, 02-776 Warsaw, Poland
Interests: sensory profiling; emotions; rapid sensory techniques in product development; functional foods; context in food choice; food acceptance; electronic nose; electronic tongue
Special Issues, Collections and Topics in MDPI journals
Dr. Sylwia Żakowska-Biemans

E-Mail Website
Guest Editor
Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland
Interests: consumer behavior; acceptance; novel research methods in consumer and sensory science; food values and attitudes; organic food; local food; food innovations; food trends
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Sensory evaluation and flavor analysis are pivotal components of food science, providing invaluable insights into consumer preferences, product quality and sensory perception.

They serve as indispensable tools for food scientists, manufacturers, and marketers to optimize product development, enhance sensory appeal, ensure consistency in quality, and meet consumer expectations in the dynamic landscape of the food industry.

This Special Issue invites researchers to submit original research articles or reviews related to the following:

  • Sensory analysis in food product development and optimization;
  • Instrumental analysis (e.g., electronic nose, electronic tongue) in food product development and optimization;
  • Food analytical techniques, especially flavor analysis in food;
  • Consumer studies: consumer expectations of food; consumer perception and purchase behavior; role of consumers in food product development; factors affecting consumer choice and consumption of food products;
  • Innovations in sensory evaluation and flavor analysis in food.

Dr. Katarzyna Świąder
Dr. Anna Piotrowska
Dr. Sylwia Żakowska-Biemans
Guest Editors

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. Applied Sciences 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 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.

Keywords

  • sensory evaluation
  • flavor analysis
  • food science
  • expert evaluation
  • consumer assessment
  • sensory characteristic
  • functional food
  • novel food

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

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Research

30 pages, 769 KiB  
Article
Is Cultured Meat a Case of Food or Technological Neophobia? On the Usefulness of Studying Social Representations of Novel Foods
by Roberto Fasanelli, Ernesto Casella, Sofia Foglia, Sonia Coppola, Assunta Luongo, Giuliana Amalfi and Alfonso Piscitelli
Appl. Sci. 2025, 15(5), 2795; https://doi.org/10.3390/app15052795 - 5 Mar 2025
Viewed by 633
Abstract
In recent years, many studies have examined “novel foods” from various perspectives; however, the theoretical framework of social representations has been underutilized in this research. This paper denotes an initial attempt to study the socio-symbolic impact of synthetic foods using this framework. Specifically, [...] Read more.
In recent years, many studies have examined “novel foods” from various perspectives; however, the theoretical framework of social representations has been underutilized in this research. This paper denotes an initial attempt to study the socio-symbolic impact of synthetic foods using this framework. Specifically, the study aims to explore how different audiences—such as carnivores versus vegetarians—interpret unfamiliar foods, focusing on a new food technology: synthetic meat. The research seeks to describe and compare the social representations of cultured meat that are co-constructed and shared among these social groups (n = 350). The study adopts the structural approach, analyzing both the structure and content of the social representations in question. This was achieved through a mixed-methods strategy, which included hierarchical evocation, a food neophobia scale, checklists, open-ended questions, and a projective sensory analysis technique. Data analysis employed both qualitative and quantitative methods. The main findings indicate the significant roles of generative processes, cognitive polyphasia, and sensory anchors in the co-construction of social representations of cultured meat. The use of chemical-genetic objectification, metaphors, and clichés reflects ongoing debates about the possible implications of synthetic meat consumption for the environment and society. Our findings encourage consideration of social knowledge and cultural variables in food studies. Full article
(This article belongs to the Special Issue Sensory Evaluation and Flavor Analysis in Food Science)
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15 pages, 1204 KiB  
Article
Investigation of the Relationship Between the Anti-Oxidant Effect, Brand Trust, Healthiness, and Intention to Purchase Propolis Products: The Moderating Effect of Nutritional Disclosure
by Min Gyung Kim, Ye Kang Kim and Joonho Moon
Appl. Sci. 2025, 15(5), 2530; https://doi.org/10.3390/app15052530 - 26 Feb 2025
Cited by 1 | Viewed by 443
Abstract
Propolis market is growing, and such growth suggests the importance of understanding consumer behavior. Hence, the aim of this research is to explore the relationship between the anti-oxidant effect, brand trust, healthiness, and consumers’ intention to purchase propolis products. A secondary objective is [...] Read more.
Propolis market is growing, and such growth suggests the importance of understanding consumer behavior. Hence, the aim of this research is to explore the relationship between the anti-oxidant effect, brand trust, healthiness, and consumers’ intention to purchase propolis products. A secondary objective is to examine the moderating role of nutrition disclosure. Survey participants were recruited via the Clickworker platform, yielding 305 valid observations for statistical analysis. The Hayes Process Macro Model 7 was employed to test the research hypotheses. The results indicated that the anti-oxidant effect is positively associated with both healthiness and intention to purchase. Moreover, the findings showed that brand trust is positively related to healthiness and intention to purchase. Additionally, the results disclosed the significant moderating effect of nutrition disclosure on the impact of the anti-oxidant effect and brand trust on healthiness based on the heuristic effect as theoretical underpinning. This research sheds light on the literature by clarifying the relationship between five attributes in the domain of propolis products. Full article
(This article belongs to the Special Issue Sensory Evaluation and Flavor Analysis in Food Science)
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22 pages, 3437 KiB  
Article
Impact of Coconut Copra Byproducts Incorporation on Granola Quality Characteristics
by Audrey Vingadassalon, Ewa Pejcz, Léanne Vinceslas, Agata Wojciechowicz-Budzisz, Remigiusz Olędzki, Adam Zając, Guylene Aurore and Joanna Harasym
Appl. Sci. 2025, 15(4), 2108; https://doi.org/10.3390/app15042108 - 17 Feb 2025
Viewed by 410
Abstract
This study investigated coconut copra’s (CC) potential as a key ingredient in granola formulations, examining its antioxidant activity, techno-functional, rheological, and sensory properties. Copra exhibited a significant antioxidant capacity across multiple assays: DPPH (1.40–1.58 mg TE/g DM), ABTS (0.49–1.41 mg TE/g DM), and [...] Read more.
This study investigated coconut copra’s (CC) potential as a key ingredient in granola formulations, examining its antioxidant activity, techno-functional, rheological, and sensory properties. Copra exhibited a significant antioxidant capacity across multiple assays: DPPH (1.40–1.58 mg TE/g DM), ABTS (0.49–1.41 mg TE/g DM), and FRAP (0.50–1.43 mM FeSO4/g DM). Techno-functional analysis revealed a high water holding capacity (6.83–7.18 g H2O/g DM) and water absorption capacity (3.47–4.44 g H2O/g DM). When blended with banana flour (BF), the CC75/25BF (3:1 CC:BF ratio) mixture demonstrated optimal foaming stability (95.2–97.4%) and emulsifying properties. Rheological studies showed that increasing copra content reduced paste viscosity, with pure banana flour exhibiting the highest peak viscosity (5249 mPa·s) compared to the CC75/25BF blend (253 mPa·s). Storage stability testing over two weeks revealed minimal changes in lightness (L*: 36.53 to 35.64) and redness (a*: 15.79 to 16.12), though yellowness increased significantly (b*: 21.29 to 25.57). Texture analysis showed a progressive decrease in biting force from 37.7 N (day 0) to 16.2 N (week 2). Preliminary assessment of the final granola formulation demonstrated high consumer acceptance, with the nut-free version (Product A) receiving superior ratings for texture (4.00/5.0), crunchiness (4.00/5.0), and taste (4.06/5.0) compared to the nut-containing version. These findings suggest that coconut copra is a promising functional ingredient for granola production, offering both nutritional benefits and favorable sensory characteristics. Full article
(This article belongs to the Special Issue Sensory Evaluation and Flavor Analysis in Food Science)
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