Aims and scope

Flavour is a peer-reviewed, open access journal that publishes interdisciplinary articles on flavour, its generation and perception, and its influence on behaviour and nutrition. The journal publishes articles from all relevant disciplines including neuroscience, genetics, food chemistry, sensory science, psychology and philosophy.

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Tweets

Quotes

It is possible, it might even be very smart, to combat obesity, global warming and the over-exploitation of our planet, with deliciousness as a weapon. I am sure that Flavour will give us crucial insight in the pleasure giving qualities of food.

Claus Meyer, co-founder of Noma
Affiliated Professor, Department of Food Science, University of Copenhagen

I'm looking forward to reading exciting new scientific results on the science of taste and flavour that I can apply in my kitchen in the new journal Flavour.

Heston Blumenthal, OBE
Founder of The Fat Duck, Berkshire

Editors-in-Chief

Peter Barham, University of Bristol, United Kingdom
Per Møller, University of Copenhagen, Denmark

Featured series

The science of taste
Edited by Ole G Mouritsen

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Latest collections

2015

Thematic series
The Science of Taste
Edited by: Ole G Mouritsen
Collection published: 25 January 2015

2013

Thematic series
The genetics and neuroscience of flavour
Edited by: Richard Newcomb & Kathrin Ohla
Collection published: 5 April 2013

Thematic series
The emerging science of gastrophysics
Edited by: Jens Risbo & Ole G Mouritsen
Collection published: 9 January 2013

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