Food Materials: Flavor and Sensory Characterization and Evaluation
The flavor of food is considered to be an essential attribute that largely determines its acceptance by consumers. With the attention of consumers becoming ever more focused on food nutrition, increasing health consciousness, and pursute of a better life, food flavor has become an important research direction in the food science field. Flavor perception during food intake has become one of the main drivers of food acceptability and consumption. In recent years, a large number of studies have been published on the subject of food flavor, including flavor theory, flavor profiles, flavor perception, analysis methods, and application of flavor-active compounds. Food flavor has been interpreted via many aspects, which could improve the development of food flavor science and the food industry.
The present Special Issue aims to provide original research in the field of:
(1) Identification of flavor-active compounds of food raw materials;
(2) The mechanisms of food flavor formation;
(3) Chemical analysis of flavor;
(4) Interaction and release of food flavor compounds;
(5) Sensory evaluation of food.
Guest Editors
Yuan Liu, Shanghai Jiao Tong University, China
Yuxia Fan, Shanghai Jiao Tong University, China
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