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Editorial Board Members’ Collection Series: Flavor Chemistry and Technology

This special issue belongs to the section “Food Science and Technology“.

Special Issue Information

Dear colleagues,

We are pleased to announce this collection, titled “Editorial Board Members' Collection Series: Flavor Chemistry and Technology”. Flavor applications are an important function within both a flavor company and the food industry. This issue will be a collection of papers, and researchers invited by the Editorial Board Members. The aim is to provide a venue for networking and communication between applied sciences and scholars, as well as for the industry, on all aspects of flavors and related materials or technologies.

Prof. Dr. Alessandro Genovese
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 250 words) can be sent to the Editorial Office for assessment.

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

  • volatile compounds analysis
  • essential oil
  • fragrances
  • off-flavor
  • process flavor
  • odor active compounds
  • gas-chromatography/mass spectrometry
  • gas-chromatography/olfactometry
  • atmospheric pressure chemical ionization/mass spectrometry
  • aroma release
  • food oral processing
  • saliva effect
  • food matrix effect
  • food processing
  • food quality
  • in vivo analysis
  • sensory analysis
  • brain imaging
  • consumer attitudes
  • flavor formulation

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Appl. Sci. - ISSN 2076-3417
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