Flavor Perception in Food: Aroma, Taste, Texture Interactions and Effects of Processing
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (15 June 2023) | Viewed by 21030
Special Issue Editors
Interests: food flavor and quality control; aquatic product processing
Special Issues, Collections and Topics in MDPI journals
Interests: molecular mechanism research on dynamic changes in flavor components; associated hazards and functional components in food processing via multi-omics fusion analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Aroma and taste play significant roles in flavor perception, and flavor perception also affects whether food products are well-received by consumers. However, many interactions, including aroma–taste, aroma–texture, and taste–texture interactions, between a food and its food ingredients affect the final perception. Moreover, the composition of proteins, lipids, carbohydrates, and other components affect the release or retention of flavor compounds. Changing the protein, starch, and fat contents modifies the overall perception of a mixture of flavor compounds. Specifically, many complex physicochemical reactions during processing will change the flavor and texture of food. In this Special Issue, original research articles and reviews are welcome. Research may include (but are not limited to) the following topics: traditional processing (such as heating, salting, drying, smoking, natural fermentation, etc.); modern processing (such as ultra-high-pressure processing, low‐salt fermentation, rapid freezing–thawing, etc.); and their effects on the interactions among aroma, taste, and texture.
Dr. Lei Qin
Dr. Xuhui Huang
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. 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
- flavor perception
- interaction
- effects of processing
- aroma
- taste
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