Journal of Food Quality

Traditional Food Science: Recent Advances in Flavour Science and Sensory Evaluation


Publishing date
01 Oct 2021
Status
Closed
Submission deadline
04 Jun 2021

Lead Editor

1Shanghai Jiao Tong University, Shanghai, China

2Nanjing Agricultural University, Jinzhou, China

3Beijing Technology and Business University, Beijing, China

4University of Nottingham, Sutton Bonington, UK

This issue is now closed for submissions.
More articles will be published in the near future.

Traditional Food Science: Recent Advances in Flavour Science and Sensory Evaluation

This issue is now closed for submissions.
More articles will be published in the near future.

Description

In recent years, scientific articles published in the field of flavour science and sensory evaluation have contributed greatly to the development of Food Science and Technology worldwide. With the rapid development of the social economy and national living standards, people now are paying increasing attention to food flavour while pursuing food safety and nutrition. People in different regions of the world have different eating habits and formed many different unique food cultures. Therefore, the combination of different materials and cooking methods creates many food products with special flavours. In order to reveal the mystery of food delicacy, scientists all over the world have carried out continuous research and exploration on food flavour and sensory evaluation.

Food flavour science combines multidisciplinary theories and technologies including chemical, physical, biological, mathematical, computational, nutritional, and social sciences. Research results are widely applied in many fields including food product research, quality control, food marketing, food inspection, and detection, which provides theoretical guidance and technical support for the rapid development of modern food flavour science and food industry.

In view of the above developments, this Special Issue invites researchers to contribute original research and review articles in the field of flavour science and sensory evaluation.

Potential topics include but are not limited to the following:

  • Industry-related flavour issues
  • Flavour perception and psychophysics
  • Sensory and consumer science
  • Flavour generation and release
  • Flavour analytical techniques
  • Food flavour chemistry
  • Chemical and biochemical composition
  • Food flavour and processing
  • Food flavour and nutrition
  • Food flavour and safety
Journal of Food Quality
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Article of the Year Award: Outstanding research contributions of 2020, as selected by our Chief Editors. Read the winning articles.