Sensory science provides objective information about the consumer understanding of a
product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It …

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 …

To rich the research for mannoproteins (MPs) suppressive effect on the bitterness of wine,
this study distinguished bitterness into initial bitterness and bitter aftertaste. By utilizing the …

The popular appreciation of dry white wines is most frequently directed to young wines.
However, present consumption trends comprise the valorisation of aged dry white wines …

The existing multisensory literature suggests that the combination of the different human
senses in a controlled fashion during food/drink experiences can provide more enjoyment to …

This study investigated the effect of high pressure processing (HPP) on the fatty acids and
amino acids content in New Zealand Diamond Shell (Spisula aequilatera), Storm Shell …

Highlights•More standardized setups for temporal data collection are required.•Temporal
data from consumers essentially reflect sequences of perceived sensations.•Subjective …

The term “sonic seasoning” refers to the deliberate pairing of sound/music with taste/flavour
in order to enhance, or modify, the multisensory tasting experience. Although the recognition …

Wine is a complex product, and numerous sensory evaluation methods have been tested to
characterize it. Among these, new sensory analysis evaluation methods have been …

Eating is a dynamic experience, and temporal sensory methods have been proposed to
document how products change over the course of consumption or use (nonfood). A search …