Special Issue "Rapid Methods to Evaluate Chemical Physical and Sensory Quality of Beverages"
Deadline for manuscript submissions: closed (31 May 2022) | Viewed by 3315
Interests: sensory analysis; novel foods; rheology; texture
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Special Issue in Foods: Unconventional Ingredients for Innovative Cereal-Based Products
The need to develop rapid methods to evaluate the chemical, physical, and sensory quality of beverages has increased in recent years. In fact, the beverages industry must face many requirements to guarantee the quality of their products to consumers.
From a chemical–physical point of view, new applications involve the use of hyperspectral imaging systems, such as NIR and FTIR spectroscopy, which have gained significant importance in the last ten years both for their rapid use and for the capacity to detect large-scale samples. From a sensory point of view, many attempts have recently been made to find new rapid sensory methods, in particular to substitute descriptive analysis (DA), the most used technique to discriminate and describe food samples but also time-consuming, as it implies training of the panel and analysis of many replicates to validate the data obtained. Check-all-that-apply (CATA) and rate-all-that-apply (RATA) methods, which employ a large number of consumers, seem to work very well in substituting DA analysis. Other techniques, such as electronic nose and electronic tongue, can also be used to evaluate flavor through the imitation of human olfaction and taste even if they do not show high selectivity. For this reason, techniques such as ion-selective electrode array systems can show good potential for rapid and low-cost analysis of beverages.
Many other studies and new techniques are being proposed by researchers all over the world. The aim of this Special Issue is to provide up-to date information regarding the development of methods which are not time-consuming but are easy to use and low-cost to evaluate the chemical, physical, and sensory quality of beverages. All these studies will be welcomed in the proposed Special Issue.
Prof. Dr. Alessandra Del Caro
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 submissions that pass pre-check are 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. Beverages is an international peer-reviewed open access quarterly 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.
- chemical quality
- physical quality
- sensory quality
- hyperspectral imaging system