Sensory science is a multidisciplinary field that encompasses a wide variety of established
and newly developed tests to document human responses to stimuli. Sensory tests are not …

Considerable knowledge has been accumulated on the biochemical processes occurring
during ripening of Cheddar cheese, which in turn has major consequences on flavor and …

Sensory quality is the ultimate measure of product quality and success. Sensory analysis
comprises a variety of powerful and sensitive tools to measure human responses to foods …

The application of gas chromatography–olfactometry (GC–O) in food flavour analysis
represents to be a valuable technique to characterise odour-active, as well as character …

Introduction E-liquids are available in a high variety of flavors. A systematic classification of e-
liquid flavors is necessary to increase comparability of research results. In the food, alcohol …

Typical high-temperature, short-time (HTST) pasteurization encompasses a lower heat
treatment and shorter refrigerated shelf life compared with ultra-pasteurization (UP) …

Lexicons are standardized vocabularies that facilitate communication across diverse
audiences. Lexicons undergo two stages (preparation and development). Lexicon …

Flavor lexicons are a widely used tool for documenting and describing sensory perception of
a selected food. Development of a representative flavor lexicon requires several steps …

The objectives of this study were to determine the volatile components responsible for the
sensory perception of nutty flavor in Cheddar cheese. Cheddar cheeses with and without …

Sensory marketing is increasingly gaining importance as a promising approach to effectively
appeal to consumers. To predict and monitor the success of sensory marketing activities, it is …