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- Aroma and taste play significant roles in flavor perception, and flavor perception also affects whether food products are well-received by consumers. However, many interactions, including aroma–taste, aroma–texture, and taste–texture interactions, between a food and its food ingredients affect the final perception.
www.mdpi.com/journal/foods/special_issues/74247KU3KMFoods | Special Issue : Flavor Perception in Food: Aroma ...
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Jun 22, 2024 · Standing at the intersection of food, science, and human perception, it delves into the multisensory experience of eating, examining how extrinsic factors such as aroma, texture, color, and...
Oct 1, 2023 · Various food-relevant visual cues, including the colour of food/drinks, of food and beverage packaging, of the glassware/cup, of the plateware, of the cutlery, and of the environment, all appear capable of affecting flavour perception, at least under a subset of conditions (Spence, 2015a).
Jan 1, 2016 · To date, a large body of research has demonstrated that changing the hue or intensity/saturation of the color of a variety of different food and beverage items exerts a sometimes dramatic impact on the expectations, and often on the subsequent taste/flavor experiences of participants in the lab, as well as consumers under the more naturalistic ...
- Charles Spence, Betina Piqueras-Fiszman
- 2016
Oct 15, 2020 · This systematic overview tries to link scientific knowledge on human perception and appreciation mechanisms to culinary practices. We discuss the roles of the human senses during eating, starting out with basic mechanisms of taste and smell perception, up to principles of aesthetics.
- Hendrik N.J. Schifferstein, Barry M. Kudrowitz, Carola Breuer
- 2020
Apr 22, 2015 · Food colours can have rather different meanings and hence give rise to differing expectations, in different age groups, not to mention in different cultures. Genetic differences, such as in a person’s taster status, can also modulate the psychological impact of food colour on flavour perception.
- Charles Spence
- charles.spence@psy.ox.ac.uk
- 2015
Mar 24, 2024 · Refreshing perception, in the context of foods and beverages, refers to the sensation of revitalization or renewal that occurs upon the consumption of certain products. Beyond quenching thirst, refreshment is a multi-sensory experience shaped by color, flavor, texture, and temperature.
Oct 25, 2013 · Judgments made on simple elemental properties (sweetness and flavour intensity) and higher level compound property judgments (food quality or food liking) were shown to be differentially influenced by the interaction of plate colour and plate shape.
