Special Issue of Foods "Chemosensory Perception in Food"

Understanding chemosensory perception in food and its role in shaping consumer preferences could contribute to the development of both successful innovative food products and strategies for promoting healthy and sustainable eating behavior.

This Special Issue will include studies describing the taste, olfactory, and trigeminal perception of food and/or the physiological, cognitive, psychological, and genetic factors affecting it. Research works investigating the individual differences in chemosensory perception and its implications on consumer food preferences and health are strongly welcomed. Cross-cultural studies are of particular interest. This includes papers on responsiveness measurements based on sensory and non-sensory (e.g., neuroimaging) methods and their correlation with instrumental techniques (e.g., VOC analysis, e-nose, e-tongue, etc.).

We aim to expand the knowledge on chemosensory perception in food with an interdisciplinary perspective. We encourage authors to submit original research articles or reviews addressing the topic from different disciplines, including (but not limited to) sensory science, consumer science, food science and technology, psychology, neuroscience, nutrition, and genetics.

Prof. Dr. Luisa Torri
Guest Editor

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section “Sensory and Consumer Sciences“.

To know more: https://www.mdpi.com/journal/foods/special_issues/chemosensory_perception_food

Deadline for manuscript submissions: 29 October 2021.

Special Issue Editors

Prof. Dr. Luisa Torri Website
Guest Editor
University of Gastronomic Sciences, Piazza Vittorio Emanuele II, 9, 12042 Pollenzo, CN, Italy
Interests: consumer science; food sensory analysis; chemosensory perception; individual differences; novel foods; sustainable food systems; food shelf life; food packaging; electronic nose

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 1600 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.


  • Taste, olfactory, and trigeminal perception
  • Individual variability
  • Psychological factors
  • Genetic influence
  • Chemosensory learning and memory
  • Chemosensory dysfunctions
  • Consumers preferences and health
  • Cross-cultural studies
  • Neuroimaging of chemosensory perception
  • Instrumental techniques (VOC analysis, e-nose, e-tongue, etc.)

Società Italiana di Scienze Sensoriali

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