Deadline for manuscript submissions: May 1, 2022
Impact Factor: 4.350 (2020)
Special Issue Editors
Dr. Lidia Lozano Website SciProfiles
Guest Editor
IRTA—Institute of Agrifood Research and Technology, Fruitcentre, PCiTAL, Park of Gardeny, Fruitcentre Building, 25003 Lleida, Spain
Interests: fruit quality; sensory and consumer science; fruit breeding
Dr. Gemma Echeverria Website
Guest Editor
IRTA—Institute of Agrifood Research and Technology, Fruitcentre, PCiTAL, Park of Gardeny, Fruitcentre Building, 25003 Lleida, Spain
Interests: post-harvest technology; sensory analysis; food chemistry; flavor
Special Issue Information
Fruit quality and its acceptability by consumers depend on various factors associated with the characteristics of the fruit, as well as its conditions of production, storage, and marketing. Among the various properties that determine quality, sensorial aspects require particular attention because they are what decides acceptability. Fruit sensory quality comprises several attributes or characteristics included in appearance, texture, and taste and odor or aroma, all of them particularly important in terms of consumer satisfaction, determining both first purchase and repeated purchases.
Sensory science deals with the measurement, interpretation, and comprehension of human responses to product properties as perceived by the senses. This science closely depends on empirical and theoretical contributions from many areas including physiology, philosophy, anthropology, and marketing, as well as chemistry, technology, and statistics.
This Special Issue will focus on the latest advances and prospects of sensory evaluations on fruit quality, such as sensory attributes, sensory quality control, sensory analysis to PDO products, qualitative research methods, consumer test methods and questionnaires, shelf-life testing, impact on fruit quality of pre- and postharvest treatments and technologies, as well as statistical analyses, and strategic sensory research.
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 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.
20% discount for authors from E3S society to submit articles to the Special Issue Foods: “Sensory Evaluation for the Fruit Quality: Latest Advances and Prospects”