Sensory and food quality refers to the perceptible characteristics of food, such as taste, smell, texture, appearance, and flavor, together with the attributes that define a food's overall quality, safety, and acceptability to consumers. Sensory properties strongly shape food preferences, eating behavior, and the am…
Sensory and food quality refers to the perceptible characteristics of food, such as taste, smell, texture, appearance, and flavor, together with the attributes that define a food's overall quality, safety, and acceptability to consumers. Sensory properties strongly shape food preferences, eating behavior, and the amount people consume, and they interact with nutritional composition to influence dietary patterns and health. The scientific evaluation of these qualities draws on sensory analysis, food chemistry, and microbiology to assess how ingredients, processing, and storage affect the way food is perceived and how well it retains its nutritional value and safety over time. Understanding sensory and food quality is important for developing nutritious, appealing foods and for managing issues such as overconsumption, food preservation, and product acceptability. Research relevant to this topic in the International Journal of Nutrition and affiliated titles includes work on the mineral content and sensory properties of injera made from faba bean, sorghum, and tef flour blends, the microbiological and nutritional properties of fish sausage, the use of plant extracts for food preservation, and variation in bitter taste perception in relation to a taste receptor phenotype. This page gathers peer-reviewed, open-access research relevant to sensory and food quality and human nutrition.
8 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 8 articles above have been cited 183 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Sensory and Food Quality, linking to each citing work.