Analysis of Quality and Sensory Characteristics of Fermented Products

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: 30 September 2024 | Viewed by 148

Special Issue Editors

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Guest Editor
Chemistry Research Centre-Vila Real (CQ-VR), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
Interests: food science and technology; winemaking; alcoholic beverages; grapes; wine; wine stability; wine quality; wine aging; wine safety; fining; phenolic compounds; proteins
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Department of Veterinary Sciences, Animal and Veterinary Research Centre-Vila Real, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
Interests: meat products; food science, sensory analysis, fermentation; food safety
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Department of Chemistry, Chemistry Research Centre-Vila Real, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
Interests: food chemistry; wine quality and safety; Maillard reaction; melanoidins; nutraceuticals including gluten detoxification for celiac patients; phenolic compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented products encompass a wide range of items, such as alcoholic beverages, dairy products, bean products, vegetables, meat products, and condiments. They enjoy popularity worldwide and significantly contribute to the diets of millions of people in various regions. The products provide essential nutrients like protein, minerals, and other nutrients, enriching diets that might otherwise lack diversity and nutritional value. While the practice of fermenting foods dates back thousands of years, much of the microbial and enzymatic processes driving these transformations remained largely unknown until recently. Only in recent times has there been significant progress in understanding these processes and adapting them for commercial use. The quality analysis of fermented products involves various assessments, including composition analysis, trace element analysis, pesticide residue analysis, veterinary drug residue analysis, mycotoxin analysis, food additive analysis, and analysis of other potentially harmful substances. Sensory analysis plays a crucial role in new product development, evaluating food quality, predicting market trends, and assessing product appeal. Its application has also fostered interdisciplinary collaboration, integrating fields such as psychology, physiological medicine, and bionics into the realm of food engineering. Additionally, it has driven advancements in modern food sensory detection equipment, such as electronic noses, electronic tongues, and food sensory robotics.

The objective of this Special Issue is to publish recent and innovative research findings, as well as review papers, focusing on the quality and sensory analysis of fermented foods. Emphasis will be placed on analytical methods and techniques, quality and safety control measures, and the microbiology involved in this area. Review and research papers exploring the development of novel fermented foods are welcomed.

The success of the first edition can be found at the following link:

Dr. Fernanda Cosme
Dr. Luís Patarata
Dr. Fernando M. Nunes
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 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. Fermentation 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 2600 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.


  • fermented products
  • alcoholic beverages
  • dairy products
  • bean products
  • vegetables
  • meat products
  • microbial processes
  • food microbiology
  • product quality
  • fermented products
  • enzymatic processes
  • biotechnology
  • fermenting organisms
  • quality analysis
  • sensory analysis
  • analytical methods
  • safety control
  • novel fermented foods
  • new product development
  • lactic acid bacteria
  • yeast
  • probiotics
  • food flavor
  • microbial diversity
  • fermentation control

Published Papers

This special issue is now open for submission.
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