Orange juice is the most widely consumed fruit juice globally because of its pleasant aromas
and high nutritional value. Aromas, contributed by free and bound aroma compounds, are …

When it comes to eating and drinking, multiple factors from diverse sensory modalities have
been shown to influence multisensory flavour perception and liking. These factors have …

The global high prevalence of hypertension and cardiovascular disease has raised
concerns regarding the sodium content of the foods which we consume. Over 75% of …

During eating, foods are submitted to two main oral processes—chewing, including biting
and crushing with teeth, and progressive impregnation by saliva resulting in the formation of …

Palatable food consumption brings us happiness and offers a longer-lasting sense of
pleasure compared to other forms of enjoyment, even as we age older (Brillat-Savarin …

The role of mucoadhesion in the perception and sensory characterisation of food products is
becoming more apparent. Traditionally, mucoadhesives are used to enhance drug …

The influence of interactions among wine proteins, wine polysaccharides, volatile
compounds, glycerol and ethanol on the sensory properties of a model wine was assessed …

The effect of ethanol and glycerol concentration on the body, sweetness, acidity, aroma and
flavour intensity, and perceived viscosity and hotness of three Riesling wines was assessed …

Psychophysical studies of interactions between retronasal olfaction and taste have focused
most often on the enhancement of tastes by odors, which has been attributed primarily to a …

Long-standing neglect of the chemical senses in the philosophy of perception is due, mostly,
to their being regarded as 'lower'senses. Smell, taste, and chemically irritated touch are …