Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions
نویسندگان
چکیده
منابع مشابه
Flavour Perception: Aroma, Taste and Texture Interactions
Flavour perception is determinant for the acceptability of food products by consumers. Aroma and taste play an important role in flavour perception and it is well known that the chemical composition of the matrix and consequently its structure influences release and perception of flavour. However, from simultaneous measurements of human perception and physical concentration in vivo, texture – a...
متن کاملCross-modal tactile-taste interactions in food evaluations.
Detecting the taste components within a flavoured substance relies on exposing chemoreceptors within the mouth to the chemical components of ingested food. In our paper, we show that the evaluation of taste components can also be influenced by the tactile quality of the food. We first discuss how multisensory factors might influence taste, flavour and smell for both typical and atypical (synaes...
متن کاملRunning Head: MULTISENSORY TASTE AND TOUCH Cross-modal tactile-taste interactions in food evaluations
Detecting the taste components within a flavoured substance relies on exposing chemoreceptors within the mouth to the chemical components of ingested food. In our paper, we show that the evaluation of taste components can also be influenced by the tactile quality of the food. We first discuss how multisensory factors might influence taste, flavour and smell for both typical and atypical (synaes...
متن کاملMeasures of individual differences in taste and creaminess perception.
Previous reports that the sensitivity to the bitter tasting substance 6-n-propylthiouracil (PROP) is related to the sensitivity to other tastes, to chemical irritants, and to fats and oils have led to adoption of PROP as a measure of general oral sensitivity and as a predictor of dietary habits that could impact health. The results, however, have not been consistent. It was recently discovered ...
متن کاملIndividual differences and segment interactions in throwing *
Arm segment velocities of 12 athletes throwing three differently weighted balk were analyzed by three-mode principal component analysis. Individual differences were characterized in terms of the combined influences of the phases of the throwing motion and the arm segment velocity relationships established in those phases. Using three individual differences components, three velocity measures co...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Foods
سال: 2020
ISSN: 2304-8158
DOI: 10.3390/foods9020146