Call for papers for the “Foods” Special Issue: “New Insights into Taste, Smell and Chemesthesis Sensitivity and Food Perception”

Deadline for manuscript submissions: June 1, 2022

Impact Factor: 4.350 (2020)

Special Issue Editors

Prof. Dr. Mari San­dell Website  SciProfiles
Guest Editor
Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
Interests: individual differences in sensory perception; food and senses; multisensory perception; sensory food science
Dr. Oskar Laaksonen  Website
Guest Editor
Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014, Finland
Interests: sensory evaluation of food; taste and flavour of plant-based foods; chromatographic methods in food characterization; interactions between food composition and sensory quality

Special Issue Information

“Dear Colleagues,

People live in their individual sensory worlds. We are different in sensitivity in chemosensory perception. There is a direct link between sensory perception and eating habits via multisensory food perception.  The roles of taste, smell and chemesthesis in food-related perception contexts are very important to understand more efficiently.

This Special Issue of Foods invites researchers to submit manuscripts bringing novel scientific contribution to research that connects human sensory perception (chemical senses) sensitivity to food perception. Research may include sense of taste, smell or chemesthesis together or separately, as well as singly or various modalities of taste, smell or chemesthesis. In addition, the study may involve food flavor combining perception of taste, smell and chemesthesis. Food perception may contain sensory or consumer research focusing on different kinds of edible and drinkable food products or meals. Sensitivity in human sensory perception may be linked to phenotypes or genotypes. Both the original research and review articles are welcome. Research-based evidence of interaction between individual differences in chemosensory perception and food perception helps one to understand further the possibilities and challenges in food choices and consumption. This knowledge helps to guide people toward a healthier diet.”

Prof. Dr. Mari San­dell
Dr. Oskar Laaksonen
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at 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 papers will be 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 monthly 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 2000 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.

Further information

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