Welcome to Flavour

In recent years, there has been an enormous increase in knowledge related to flavour, from the traditional fields of physics and chemistry [1], psychology and neuroscience [2] to, most recently, the new field of molecular gastronomy [3]. We hope that this new journal, Flavour, will provide a forum for scientists interested in flavour. We hope it will facilitate understanding of the ways flavour shapes our world - from pleasure to its broader effects on food choice, behaviour and health.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.We will publish interdisciplinary articles on flavour, its generation and perception, and its influence on behaviour and nutrition as well as articles on the psychophysical, psychological and chemical aspects of flavour including those which take brain imaging approaches.We hope to make Flavour a journal not only for scientists, but also accessible to chefs and other food professionals who would not normally read the scientific literature. To that end we welcome articles from restaurants as well as those from traditional laboratories. As an open access journal, articles published in Flavour will be freely accessible online immediately after publication, allowing anyone with an interest in the field to have access to the most current research, review articles and opinion pieces.We hope that all papers published will be written in clear and precise language accessible to readers from all backgrounds. We aim to publish papers within the broad field of flavour from perspectives ranging from anthropology, philosophy and psychology to neuroscience, physics and chemistry. We hope an anthropologist can profit from reading a paper written by a physicist and vice versa. With this aim in mind, technical mathematical derivations and very elaborate mate