Food Perception: Taste, Smell and Flavour
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: closed (5 September 2022) | Viewed by 38619
Special Issue Editors
Interests: meat science; flavor chemistry; sensory evaluation; food quality
Special Issues, Collections and Topics in MDPI journals
Interests: food flavor; biosensors; flavor chemistry; sensory evaluation
Special Issues, Collections and Topics in MDPI journals
Interests: polysaccharides; proteomics; metabonomics; intestinal flora
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Eating is an essential activity to acquire energy and necessary nutrients. When food is chewed it is broken down by teeth and further digested by enzymes in saliva. Its taste, aroma and textural characteristics are perceived and contribute to food perception. Amongst the above-mentioned characteristics aroma and taste are the most important ones, attributed to the release of non-volatile and volatile compounds. These non-volatile and volatile compounds react with the senses in human tongues or noses to evoke brain responses. Recently, scientists have tried to establish connections between biochemistry indexes and sensory characteristics, and multiple models have been proposed. However, there is still a gap between the perception of foods and their physicochemical properties. In this Special Issue we aim to publish innovative research results and review papers that provide a fundamental understanding of food perception and relevant factors that contribute to it. We also encourage potential authors to submit articles concerned with the application of biosensors to food perception. Articles that discuss the effects of food processing, pre/post-harvest, packaging, etc., on sensory characteristics are also welcomed.
Dr. Xi Feng
Dr. Yanping Chen
Dr. Ying Liu
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
- food perception
- taste
- aroma
- sensory evaluation
- food quality
- analytical technology
- biosensors
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