Whey protein is fortified into beverages to provide functional benefits, however, these are considered mouthdrying. To date whey derived mouthdrying has not been quantified using a ‘physical measure’ in parallel with rated perception. Saliva flow could also relate mouthdrying, however this previously tested as an intervention. Accordingly, volunteers (n = 40) different and the sensory profile w...

In 1994, Olsson published a model predicting the intensity and quality of an odor mixture percept on the basis of the intensities of the unmixed components. Whether this model can also be used for mixtures of dissimilar tasting substances was investigated for sucrose/citric acid mixtures. The identification data revealed asymmetrical mixture suppression, which does not support the model. The in...

Identifying scents in a wine’s bouquet is considered one of the most important steps in the process of wine tasting. An individual’s ability to successfully do this is dependent on the sense of smell; thus, altering the nasal microenvironment could have a powerful effect on the wine tasting experience. In the present study, we examined olfactory performance in healthy participants who cleared t...

When a domain name is registered, the registrant is given five days to cancel for a full refund. While the purpose of this grace period is to protect those who innocently err in the registration process, speculators have taken advantage of the grace period through a process called “domain tasting.” These “domain tasters” register hundreds of thousands of domain names and cancel the vast majorit...