Macronutrient intake and composition of diets (ie, carbohydrate, protein, and fat) can vary
substantially across individuals. Chemosensory functions are hypothesised to play a key …

Links between individual sweetness perception and sugar intake have been previously
explored, with highly contrasting results. The current study aims to test individual-based …

Objective This study aimed to: 1) test for the link between snack choices and BMI using a
novel sensory‐based classification method; and 2) elucidate the role of gustatory sensitivity …

Understanding how human senses are linked to eating behaviour and adiposity has been a
key topic in sensory science, and a source of substantial controversy. Despite strong …

Snacking is a common eating habit in the modern food environment. Individual snack
choices vary substantially, with sweet versus savoury snacks linked to differential health …

Exposure to sensory cues has been shown to profoundly affect sensory-specific appetite
and satiety in empirical settings. The present study aims to understand whether taste and …

Currently, numerous attempts are made to increase the perceived saltiness of food without
adding more NaCl. In the present study, a method based on a reminder design and signal …

Purpose Wine culture is an increasingly important reality for the development of wine
regions that can foster a sense of cultural identity (CI). With the aim of guiding marketing in …

The global surge in the adoption of plant-based diets (PBD) over the past decade, driven by
an increasing awareness of its health and environmental advantages, underscores the need …

Snacking is a common eating habit in the modern food environment. Individual snack
choices vary substantially, with sweet versus savoury snacks linked to differential health …