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This page includes information about the aims and scope of Flavour, editorial policies, open access and article-processing charges, the peer review process and other information. For details of how to prepare and submit a manuscript through the online submission system, please see the instructions for authors.
Aims & scope
Flavour is a peer-reviewed, open access, online 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.
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
- 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
- The role of flavour in health and nutrition
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.
All articles published by Flavour are made freely and permanently accessible online immediately upon publication, without subscription charges or registration barriers. Further information about open access can be found here.
Authors of articles published in Flavour are the copyright holders of their articles and have granted to any third party, in advance and in perpetuity, the right to use, reproduce or disseminate the article, according to the BioMed Central copyright and license agreement.
For authors who are US government employees or are prevented from being copyright holders for similar reasons, BioMed Central can accommodate non-standard copyright lines. Please contact us if further information is needed.
Open access publishing is not without costs. Flavour therefore levies an article-processing charge of £1475/$2410/€1775 for each article accepted for publication. We routinely waive charges for authors from low-income countries. Generally, if the submitting author's institution is a Member the cost of the article-processing charge is covered by the membership, and no further charge is payable. In the case of authors whose institutions are Supporter Members, however, a discounted article-processing charge is payable by the author. For further details, see our article-processing charge page. A limited number of waivers for article-processing charges are also available at the editors' discretion, and authors wishing to apply for these waivers should contact the editors.
All articles published in Flavour are included in:
- Google Scholar
BioMed Central is working closely with Thomson Reuters (ISI) to ensure that citation analysis of articles published in Flavour will be available.
Publication and peer review process
Authors will be able to check the progress of their manuscript through the submission system at any time by logging into My Flavour, a personalized section of the site.
Copyediting and proofs
Flavour will copyedit manuscripts before they are published.
Following the acceptance of an article, it is published in Flavour as a provisional PDF file with minimal delay (subject to formatting checks, copyediting and author verification). Fully formatted PDF and full-text (HTML) versions are made available shortly after that.
High-quality, bound reprints can be purchased for all articles published. Please see our reprints website for further information about ordering reprints.
Flavour will consider supplements based on proceedings (full articles or meeting abstracts), reviews or research. All articles submitted for publication in supplements are subject to peer review. Published supplements are fully searchable and freely accessible online and can also be produced in print. For further information, please contact us.
All manuscripts submitted to Flavour should adhere to BioMed Central's editorial policies.
Citing articles in Flavour
Articles in Flavour should be cited in the same way as articles in a traditional journal. Because articles are not printed, they do not have page numbers; instead, they are given a unique article number.
Article citations follow this format:
Authors: Title. Flavour [year], [volume number]:[article number].
e.g. Roberts LD, Hassall DG, Winegar DA, Haselden JN, Nicholls AW, Griffin JL: Increased hepatic oxidative metabolism distinguishes the action of Peroxisome Proliferator-Activated Receptor delta from Peroxisome Proliferator-Activated Receptor gamma in the Ob/Ob mouse. Flavour 2009, 1:115.
refers to article 115 from Volume 1 of the journal.
Why publish your article in Flavour?
Flavour's open access policy allows maximum visibility of articles published in the journal as they are available to a wide, global audience. Articles that have been especially highly accessed are highlighted with a 'Highly accessed' graphic, which appears on the journal's contents pages and search results.
Speed of publication
Flavour offers a fast publication schedule whilst maintaining rigorous peer review; all articles must be submitted online, and peer review is managed fully electronically (articles are distributed in PDF form, which is automatically generated from the submitted files). Articles are published with their final citation immediately upon acceptance in a provisional PDF form. The article will subsequently be published in both fully browsable web form, and as a formatted PDF; the article will then be available through Flavour and BioMed Central.
Online publication in Flavour gives authors the opportunity to publish large datasets, large numbers of color illustrations and moving pictures, to display data in a form that can be read directly by other software packages so as to allow readers to manipulate the data for themselves, and to create all relevant links (for example, to PubMed, to sequence and other databases, and to other articles).
Promotion and press coverage
Articles published in Flavour are included in article alerts and regular email updates. Some may be included in abstract books mailed to academics and are highlighted on Flavour's pages and on the BioMed Central homepage.
In addition, articles published in Flavour may be promoted by press releases to the general or scientific press. These activities increase the exposure and number of accesses for articles published in Flavour. A list of articles recently press-released by journals published by BioMed Central is available here.
Authors of articles published in Flavour retain the copyright of their articles and are free to reproduce and disseminate their work (for further details, see the BioMed Central copyright and license agreement).
For further information about the advantages of publishing in a journal from BioMed Central, please click here.