Aims and scope

Aims and scope

Flavour will cease being published by BioMed Central in 2017 and is no longer accepting submissions. BioMed Central will continue to host an archive of all articles previously published in the journal and all articles published in Flavour during its time with BioMed Central will remain fully searchable via the BioMed Central website.

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.

We seek articles on the psychophysical, psychological and chemical aspects of flavour as well as those taking brain imaging approaches. We take flavour to be the experience of eating food as mediated through all the senses. Thus we welcome articles that deal with not only taste and aroma, but also chemesthesis, texture and all the senses as they relate to the perception of flavour.

Flavour emphasises work that investigates the flavour of real foods and encourages contributions not only from the academic community but also from the growing number of chefs and other food professionals who are introducing science into their kitchens, often in collaboration with academic research groups.

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