The Role of Taste, Smell or Color on Food Intake and Food Choice
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".
Deadline for manuscript submissions: 31 January 2025 | Viewed by 74
Special Issue Editor
2. Research Institute of Electrical Communication, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, Japan
3. Division for Establishment of Frontier Sciences of the Organization for Advanced Studies, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, Japan
4. Advanced Institute of Convergence Knowledge (So-Go-Chi) Informatics, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, Japan
Interests: sense of taste; sense of smell; somatic senses; palatability; comfort
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food choice and food intake are guided by many factors, such as metabolic, sensory, emotional, and cognitive processes. In particular, sensory processes are the most important in food intake and food choice. The chemical senses, including taste, smell and chemesthesis, and color senses are well known to play an important role in food choice and food intake.
The sense of taste works as a macronutrient sensor in food intake. Sweetness, umami, and saltiness are the signals of foods that contain high sugar/carbohydrate, protein, and minerals. The sense of smell also plays a major role in initiating eating behavior. It has been proven that odor exposure can induce appetite for cued foods and that odor can be a signal of the nutritious content of foods. Color is the first visual impact of food and has effects on our recognition of the condition of food. With this knowledge, it will be possible to guide people's eating behavior as well as promote food product development towards a society with healthier diets.
This Special Issue is collecting contributions on gustation, olfaction, chemesthesis, and vision in the context of food choice and food intake. Original articles and reviews are welcome.
Prof. Dr. Nobuyuki Sakai
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
- food choice
- food intake
- sensory studies on foods
- gustation
- olfaction
- chemesthesis
- vision
- consumer perception
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