Flavor Perception, Sensory Evaluation, and Flavor Analysis in Food

This special issue aims to explore flavor perception, sensory evaluation, and flavor analysis in the field of food science and technology. By bringing together the latest research and methodologies, this issue seeks to contribute to the development of superior food products.

Keywords:

Flavor Perception, Sensory Evaluation, Flavor Analysis and Technology

Scope:

1. The impact of food processing on flavor
2. Analysis of flavor perception mechanisms
3. Multisensory interaction
4. Sensory evaluation strategies and applications
5. Novel sensory evaluation techniques for assessing flavor attributes

Important deadlines:

Submission Deadline: December 31, 2024

Publication Date: April 1, 2025

Submission instructions:

Please read the Guide for Authors before submitting. All articles should be submitted online; please select SI: Flavor Perception and Analysis.

Special Issue Editor:

Guest Editor

Prof. Rina Wu

College of Food Science, Shenyang Agricultural University, Shenyang 110866, China

E-mail: rinawu@syau.edu.cn

Co-editor

Prof. Tao Feng

School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201400, China

E-mail: fengtao@sit.edu.cn