Taste perception results from integrating all the senses. In the case of audition, research
shows that people can associate certain auditory parameters (eg, pitch) with basic tastes …

Among descriptive sensory evaluation methods, temporal methods have a wide audience in
food science because they make it possible to follow perception as close as possible to the …

This lab-based study tested whether nature sounds can lead to less stress reactivity, better
stress recovery, less stress-induced eating and healthy food choice stimulation, while …

Sound can have a profound impact on our eating experience and behavior. The term “sonic
seasoning”, arising from crossmodal correspondences, denotes the tendency for …

In the field of psychology, the merge of decision-theory and neuroscientific methods
produces an array of scientifically recognized paradigms. For example, by exploring …

The impact of sugary foods on public health has contributed to the development of low‐
sugar and sugar‐substituted products, and sugar reduction has become a major challenge …

Depression is one of the most common mental disorders, predicted to be the leading cause
of disease burden by the next decade. There is great deal of emphasis on the central origin …

Food products with highly acceptable flavors are not always successful in the marketplace.
Sales of identical food products sold in two different stores often differ. Patrons' choices of …

The growing aging population are increasingly suffering from the negative health
consequences of the age-related decline in their senses, especially their chemical senses …

The eating context influences eating behaviour as well as the hedonic response to food.
This study investigated temporal changes in the perceived flavour of chocolate ice cream …