Beverage sensory modification

EditorialThe Special Issue on “Beverage Sensory Modification” gathers a series of articles that feature the broad sense of sensory modification, either by improving flavor, taste, and mouthfeel properties or by preventing their spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes the psychological and cross-modal influences, where the sensory modification is on the subject’s brain and not on the object’s physical-chemical properties