Sensory evaluation is the science of eating quality that uses scientific methods to evaluate the human response to the aroma, appearance, texture, and flavor of food.
Flavoromics is derived from the fields of chemometrics and a wide range of analytical techniques to provide data on a diverse sample set to understand complex problems related to flavor formation in foods. Chemometrics can be deemed an essential approach for the differentiation of similar samples that require authentication by authorities. For instance, recent advances through the dissemination of ‘fingerprinting strategies’ have enabled the study of many factors that influence food product preferences.
There is a need for innovative analytical approaches in the flavoromics and sensory analysis fields to investigate the quality of foods. Chemometrics and artificial intelligence (AI) can be deemed essential approaches for the proper implementation of flavoromics studies.
This Research Topic invites authors to submit articles that focus on technologies used in flavoromics and sensory studies that may include and are not limited to:
• Sensory evaluation of foods in conjunction with other analytical tools (e.g., metabolomics, volatile analysis, proteomics, gene editing techniques) to investigate the chemical and/or biochemical generation of flavor in foods.
• Effect of various food processing techniques on the sensory quality of foods.
• Effect of storage and packaging on sensory quality of foods.
• Specific techniques such as artificial intelligence and machine learning approach in assessing the sensory properties of foods.
• Application of sensory and AI technology in the authentication of foods.
• Chemometrics and statistical methods used in sensory evaluation and flavoromics studies.
Sensory evaluation is the science of eating quality that uses scientific methods to evaluate the human response to the aroma, appearance, texture, and flavor of food.
Flavoromics is derived from the fields of chemometrics and a wide range of analytical techniques to provide data on a diverse sample set to understand complex problems related to flavor formation in foods. Chemometrics can be deemed an essential approach for the differentiation of similar samples that require authentication by authorities. For instance, recent advances through the dissemination of ‘fingerprinting strategies’ have enabled the study of many factors that influence food product preferences.
There is a need for innovative analytical approaches in the flavoromics and sensory analysis fields to investigate the quality of foods. Chemometrics and artificial intelligence (AI) can be deemed essential approaches for the proper implementation of flavoromics studies.
This Research Topic invites authors to submit articles that focus on technologies used in flavoromics and sensory studies that may include and are not limited to:
• Sensory evaluation of foods in conjunction with other analytical tools (e.g., metabolomics, volatile analysis, proteomics, gene editing techniques) to investigate the chemical and/or biochemical generation of flavor in foods.
• Effect of various food processing techniques on the sensory quality of foods.
• Effect of storage and packaging on sensory quality of foods.
• Specific techniques such as artificial intelligence and machine learning approach in assessing the sensory properties of foods.
• Application of sensory and AI technology in the authentication of foods.
• Chemometrics and statistical methods used in sensory evaluation and flavoromics studies.
