FLAVOUR

Main areas of interest include: Mechanisms of taste and flavour How flavour affects liking and satisfaction gained from eating Relationships between satiety and perceived quality of foods Choice behaviour with respect to food quality and satiety Multi-modal integration and multi-sensory perception of flavour How all senses play their role in our perception of flavour both in combination and separately How ingredients are changed by different cooking methods and in the mouth Aroma release mechanisms in the mouth Interoception The evolution of our organs of taste The psychology and neuroscience of food preferences and habit formation Insights from genetics/genomics into flavour chemistry and flavour perception Flavour is a journal that reflects the growing interest in the developing new science of molecular gastronomy and seeks to create a shared forum for the publication of evidence-based research in an open access context that will make it accessible not only to researchers but also the wider community of chefs, policy makers and the public. Editorial policies --- Any manuscript, or substantial parts of it, submitted to the journal must not be under consideration by any other journal. In general, the manuscript should not have already been published in any journal or other citable form, although it may have been deposited on a preprint server.

Authors are required to ensure that no material submitted as part of a manuscript infringes existing copyrights, or the rights of a third party. Correspondence concerning articles published in Flavour is encouraged.

A 'post a comment' feature is available on all articles published by Flavour. Comments will be moderated by the editorial office (see our Comment policy for further information) and linked to the full-text version of the article, if suitable.