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This Special Issue on “Beverage Sensory Modification” presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes psychological and cross-modal influences, where the sensory modification occurs in the subject’s brain rather than as a result of modified physical–chemical properties of objects.

n/a --- isoboles --- synergy --- wine tasting --- wine perception --- water solution --- oxidative stability --- cross-modality --- taste --- vanilla flavor --- volatile phenols --- glass swirling --- wine aging --- spoilage --- CATA --- flavored milk --- cross-modal correspondence --- beverage --- time–intensity evaluation --- expectations --- temporal profile --- taste-aroma interactions --- sweetness enhancement --- opening sounds --- glass shape --- pivot profile --- shape --- Dekkera --- flavan-3-ols --- nonequilibrium conditions --- oxidation --- packaging --- clarification --- sweetener --- off-flavors --- Brettanomyces --- whey --- closure type --- coffee beverage --- oxygen sensor --- untrained panelist --- fermented beverage --- reduction --- sugar --- wine --- time-intensity evaluation