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Food Quality and Preference Food Quality and Preference is a peer-reviewed scientific journal in the field of sensory and consumer science, published by Elsevier. This abbreviation ('Food Qual. Prefer.') is well recommended and approved for the purpose of indexing, abstraction, referencing and citing goals. It meets all the essential criteria of ISO 4 standard. To relate lingual tactile acuity to food texture preferences, a forced-choice questionnaire assessed preferences for foods similar in flavor but different in texture (e.g., smooth versus
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Over the last decade, the results of several studies have indicated that adults' food preferences, consumption, and dietary choices vary depending on their genotype characteristics. However, the results of studies related to genes and polymorphisms involved in this phenomenon are contradictory. Scope Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at 2026 overview of the journal Food Quality and Preference. Explore impact factor, rankings, scope, publisher details, and key research areas based on journal data.
