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Foods
Special Issues
Flavor, Palatability, and Consumer Acceptance of Foods
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Flavor, Palatability, and Consumer Acceptance of Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: 30 October 2025 | Viewed by 3823

Special Issue Editor

Dr. Xi Feng

E-Mail Website
Guest Editor
Department of Nutrition, Food Science, and Packaging, San Jose State University, San Jose, CA 95192, USA
Interests: perception; flavor chemistry; sensory evaluation; food quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Flavor and palatability are the two most important factors in determining consumer acceptance in foods. Non-volatile and volatile compounds interact with the human sensory system to arouse appetite and influence food choice. Palatability is related not only to aroma and taste compounds but also to viscosity, density, cohesiveness, and other aspects of the textural profile of foods. All of the above factors, together, establish multidimensional perception stimulation for humans. Consumer acceptance is also a consequence of complex factors, including food culture, dietary habits, emotions, health conditions, and eating environments. In this Special Issue, we welcome submissions that discuss flavor, palatability, and consumer acceptance in foods. We also encourage potential authors to submit articles addressing applications of biosensors in evaluating food quality. Articles that discuss the effects of food processing, pre-/post-harvest aspects, or packaging on sensory characteristics are also welcome.

Dr. Xi Feng
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

  • flavor chemistry
  • perception
  • consumer acceptance
  • sensory characteristics
  • biosensors
  • food processing

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Published Papers (3 papers)

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Research

15 pages, 3197 KiB  
Article
Gender Differences in Protein Consumption and Body Composition: The Influence of Socioeconomic Status on Dietary Choices
by Mauro Lombardo
Foods 2025, 14(5), 887; https://doi.org/10.3390/foods14050887 - 5 Mar 2025
Viewed by 776
Abstract
Introduction: Gender differences in eating habits and protein consumption patterns are determined by cultural, socio-economic, and behavioural factors. Men tend to consume more meat, while women prefer plant-based proteins; however, the impact of these choices on body composition remains unclear. Objectives: This study [...] Read more.
Introduction: Gender differences in eating habits and protein consumption patterns are determined by cultural, socio-economic, and behavioural factors. Men tend to consume more meat, while women prefer plant-based proteins; however, the impact of these choices on body composition remains unclear. Objectives: This study explores gender differences in protein consumption and the influence of socioeconomic status on dietary choices, evaluating their potential association with body composition parameters, including fat mass (FM%) and fat-free mass (FFM%). Methods: A cross-sectional study was conducted on 1708 Italian adults (721 males, 987 females). Food intake was assessed using a validated 7-day food diary. Participants were classified as non-consumers, low consumers, or high consumers according to the median intake of each protein source. Body composition was measured using bioelectrical impedance analysis. Results: Meat and processed meat consumption was significantly higher in men (p < 0.001), while women consumed more soy (p = 0.0087). Individuals with high meat and processed meat consumption had a higher BMI (p < 0.01), whereas soy consumption was associated with a lower BMI (p = 0.0027). Socioeconomic status influenced food choices: low-income men consumed more meat and processed meat compared to higher-income groups (p < 0.01), while differences in fish consumption were mainly observed in low-income groups. Conclusions: Gender differences in protein consumption persist across socioeconomic levels and are related to body composition. Meat consumption is culturally linked to masculinity, whereas plant-based proteins are more commonly consumed by women. Understanding these dietary patterns can inform targeted nutritional interventions that promote balanced and sustainable diets. Full article
(This article belongs to the Special Issue Flavor, Palatability, and Consumer Acceptance of Foods)
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12 pages, 1182 KiB  
Article
Quality and Consumer Acceptance of Chia Seed as an Egg Substitute in Brownies
by Laura Vu, Julie Kim, Moonkyu Margaret Choi, Jamie Kubota and Xi Feng
Foods 2025, 14(5), 882; https://doi.org/10.3390/foods14050882 - 5 Mar 2025
Viewed by 758
Abstract
Chia seeds have emerged as a promising natural substitute for eggs in various baked products due to their unique gelling properties and ability to bind ingredients. Their gelling abilities closely mimic the moisture-retention functions of eggs in baked goods. The growing interest in [...] Read more.
Chia seeds have emerged as a promising natural substitute for eggs in various baked products due to their unique gelling properties and ability to bind ingredients. Their gelling abilities closely mimic the moisture-retention functions of eggs in baked goods. The growing interest in plant-based alternatives creates a larger market for more sustainable foods. However, negative sensory attributes are found in baked goods with high chia seed content. The objective of this research was to explore the acceptance of chia gel as an egg replacer in brownies by documenting changes in product quality and chia functionality as an egg substitute. Brownies were made using Ghirardelli brownie mix, with two applied treatments containing chia gel, replacing 50 and 100 percent eggs (w/w). A sensory evaluation was performed with 120 participants to document their levels of acceptance of five attributes with a five-point hedonic scale: appearance, color, texture, consumer overall opinion, and purchase willingness. There were no significant differences between the 50% (w/w) substitution and control (p > 0.05). A 100% (w/w) substitution showed low acceptance for each attribute except aroma (p < 0.05). Flavor and taste were found to be leading determinants of overall opinion and purchase willingness (p < 0.05). These results highlighted the potential for chia seeds to be a viable alternative when replacing up to half of the egg content in brownies, while still maintaining sensory quality and satisfaction. Future research will explore the rheological properties of chia seed gels and their interaction with macro-/micro molecules in different food systems. Full article
(This article belongs to the Special Issue Flavor, Palatability, and Consumer Acceptance of Foods)
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21 pages, 2345 KiB  
Article
Unlocking Consumer Preferences: Sensory Descriptors Driving Greek Yogurt Acceptance and Innovation
by Helena Maria Andre Bolini, Flavio Cardello, Alessandra Cazellatto de Medeiros and Howard Moskowitz
Foods 2025, 14(1), 130; https://doi.org/10.3390/foods14010130 - 5 Jan 2025
Cited by 1 | Viewed by 1650
Abstract
Greek yogurt, a traditional food with roots in Ancient Greece, Mesopotamia, and Central Asia, has become a dietary staple worldwide due to its creamy texture, distinct flavor, and rich nutritional profile. The contemporary emphasis on health and wellness has elevated Greek yogurt as [...] Read more.
Greek yogurt, a traditional food with roots in Ancient Greece, Mesopotamia, and Central Asia, has become a dietary staple worldwide due to its creamy texture, distinct flavor, and rich nutritional profile. The contemporary emphasis on health and wellness has elevated Greek yogurt as a functional food, recognized for its high protein content and bioavailable probiotics that support overall health. This study investigates the sensory attributes evaluated by a panel of 22 trained assessors and the consumer preferences driving the acceptance of Greek yogurt formulations. Samples with higher consumer acceptance were characterized by sensory attributes such as “high texture in the mouth, surface uniformity, creaminess, apparent homogeneity, mouth-filling, grip in the mouth, ease of pick-up with a spoon, milk cream flavor, sweetness, and dairy flavor” (Tukey’s test, p < 0.05). These attributes strongly correlated with consumer preferences, underscoring their importance in product optimization. The findings provide a framework for refining Greek yogurt formulations to address diverse market demands, achieving a balance between sensory excellence and practical formulation strategies. This research reinforces the significance of Greek yogurt as a culturally adaptable, health-promoting dietary component and a promising market segment for ongoing innovation. Full article
(This article belongs to the Special Issue Flavor, Palatability, and Consumer Acceptance of Foods)
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