Reducing the use of calorific sweeteners in sugar-sweetened beverage while, at the same
time, maintaining the perceived sweetness is an important issue for the food industry given …

Background Taste disorders in general, and dysgeusia in particular, are relatively common
disorders that may be a sign of a more complex acute or chronic medical condition. During …

Background There is a limited understanding of odor-taste interactions at the molecular
levels about how these interactions influence flavor perception. Microfluidic technology used …

Abstract Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply
(TCATA) are the most used qualitative temporal sensory evaluation methods. Considered as …

Jinhua dry-cured ham (JDH) is a traditional fermented Chinese meat product. We studied
the dynamic sensory and emotional profiles of JDHs obtained by five preparation methods …

Reducing NaCl content in food while maintaining acceptability poses a significant
challenge. Odor-induced saltiness enhancement (OISE) emerges as a promising solution …

Perception of flavor is a dynamic process during which the concentration of aroma
molecules at the olfactory epithelium varies with time as they are released progressively …

The demand for sugar reduction in food continues to rise, necessitating innovative
approaches to reducing the sugar content without compromising consumer acceptance. The …

Odor-induced sweetness enhancement has become a method that does not change
consumer acceptability and can effectively reduce the sugar content in food products. In this …

Odor-induced taste enhancement (OITE) is a phenomenon derived from the integrative
processing of odor and taste in the brain. In summarizing the published research articles on …