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 …

There is still a gap between instrumental measurement and sensory evaluation because of
the complexity of food texture in spite of many efforts. In sensory evaluation, the terms …

The perception of flavor is perhaps the most multisensory of our everyday experiences. The
latest research by psychologists and cognitive neuroscientists increasingly reveals the …

Although hundreds of chemical compounds have been identified in grapes and wines, only
a few compounds actually contribute to sensory perception of wine flavor. This critical review …

The uses of the terms 'taste'and 'flavour'are far from clear in either our everyday language or
in scientific journals. To many, these terms are interchangeable (or at least they are used in …

Marketing managers are increasingly using olfactory marketing instruments in the retail
environment. However, the question is whether scents in the store are desirable for all …

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 …

Reducing the sugar content of processed products has been claimed to be one of the most
efficient strategies for decreasing sugar intake. The present work aimed at studying the …

Owing to the public health concern associated with the consumption of added sugar, the
World Health Organization recommends cutting down sugar in processed foods …

To study the effects of touch on auditory processing, we examined whether uninformative
and irrelevant tactile stimuli presented together with task-relevant sounds can improve …