Decoding the psychological dimensions of human odor perception has long been a central
issue of olfactory research. Odor scientists as well as fragrance professionals have tried to …

Sensory food science has evolved from the need for scientifically sound and systematic
sensory evaluation of foods. Capitalising on its multidisciplinary nature, it has to …

The problem of consciousness continues to be a subject of great debate in cognitive
science. Synthesizing decades of research, The Conscious Brain advances a new theory of …

In theory, eco-labels have great potential to reduce the environmental and social impact of
products via consumer choice. In practice, the diffusion of eco-labels remains limited, with …

This article examines the empirical support for the hypothesized hedonic theoretical relation
between the price of wine and its quality. The examination considers over 180 hedonic wine …

This study explores the differences in wine categorization between wine experts and novice
wine consumers using 10 Melon de Bourgogne (MB) and 10 Chardonnay (CH) wines …

People in Western cultures are poor at naming smells and flavors. However, for wine and
coffee experts, describing smells and flavors is part of their daily routine. So are experts …

A Descriptive Analysis panel, wine experts and consumers evaluated 27 Californian
Cabernet Sauvignon wines with varying quality scores. Descriptive Analysis revealed …

The findings of an experimental study exploring the taste testing of wine with varying
degrees of expertise and in the presence of variations in quality, brand and country of origin …

Abstract Background and Aims The effects of vineyard temperature on wine attributes are
largely inferred from indirect comparisons between thermally contrasting regions and …