Add to ORKGFlavour is one of the most important drivers of food acceptability and is described as the complex multisensory dynamic experience that takes place everytime we eat food. For this reason, a good comprehension of the mechanisms related to the flavour perception is crucial. Besides, relations between retro-nasal odour, taste and texture have been investigated mainly statically until now while it is well known that in-mouth perception is a dynamic process. The objective of the study was to investigate the effect of some odorants alone and in combination with two tastants on the static and dynamic perceptions of retro-nasal odour, taste and texture in a complex matrix to better understand multisensory integration processes that take place whe...
RevueInternational audienceIntroduction A central sensory characteristic of food is its flavor, whic...
Aroma and texture are known to influence the overall perception of apple flavour and are subconsciou...
Flavor is a multi-sensorial perception resulting from stimulating a combination of taste buds, olfac...
Flavour is one of the most important drivers of food acceptability and is described as the complex m...
To date very little research has been done on sensory interaction taking into account the temporal c...
In-mouth perception of food is complex and due to a tricky combination of aroma, taste and texture p...
The impact of odour on taste has been widely studied and it is less the case for aroma and texture p...
In the last decade, Temporal Dominance of Sensations (TDS) has been developed to describe the evolut...
The relative contribution of aroma, taste and texture modalities to overall perception, as well as t...
Sensory attributes, extrinsic factors and product presentation are important drivers of product liki...
In apples, consumers predominantly use visual, auditory and texture cues as quality/preference indic...
This work consists in the study of apple consumer preferences which have been studied only partially...
RevueInternational audienceIntroduction A central sensory characteristic of food is its flavor, whic...
Aroma and texture are known to influence the overall perception of apple flavour and are subconsciou...
Flavor is a multi-sensorial perception resulting from stimulating a combination of taste buds, olfac...
Flavour is one of the most important drivers of food acceptability and is described as the complex m...
To date very little research has been done on sensory interaction taking into account the temporal c...
In-mouth perception of food is complex and due to a tricky combination of aroma, taste and texture p...
The impact of odour on taste has been widely studied and it is less the case for aroma and texture p...
In the last decade, Temporal Dominance of Sensations (TDS) has been developed to describe the evolut...
The relative contribution of aroma, taste and texture modalities to overall perception, as well as t...
Sensory attributes, extrinsic factors and product presentation are important drivers of product liki...
In apples, consumers predominantly use visual, auditory and texture cues as quality/preference indic...
This work consists in the study of apple consumer preferences which have been studied only partially...
RevueInternational audienceIntroduction A central sensory characteristic of food is its flavor, whic...
Aroma and texture are known to influence the overall perception of apple flavour and are subconsciou...
Flavor is a multi-sensorial perception resulting from stimulating a combination of taste buds, olfac...