2015
DOI: 10.1016/j.foodqual.2015.04.007
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High consumption increases sensitivity to after-flavor of canned coffee beverages

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Cited by 15 publications
(17 citation statements)
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“…Additionally, in the second session of this study, the effect of a warm‐up sample was observed only when participants were continuously evaluating perceived intensity of retronasal aroma. When we regard the warm‐up as a single trial reflecting extremely short‐term experience of food consumption, the results of this study are consistent with those of previous studies (Gotow et al, , ) in terms of the effect of consumption experience on perceptual sensitivity to retronasal aroma.…”
Section: Discussionsupporting
confidence: 91%
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“…Additionally, in the second session of this study, the effect of a warm‐up sample was observed only when participants were continuously evaluating perceived intensity of retronasal aroma. When we regard the warm‐up as a single trial reflecting extremely short‐term experience of food consumption, the results of this study are consistent with those of previous studies (Gotow et al, , ) in terms of the effect of consumption experience on perceptual sensitivity to retronasal aroma.…”
Section: Discussionsupporting
confidence: 91%
“…In order to prevent fatigue, participants were instructed to put their arms on the elbow rest of the chair throughout the time–intensity evaluation. The validity of time–intensity evaluation using this system has been previously demonstrated (Gotow et al, , ).…”
Section: Methodsmentioning
confidence: 99%
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“…The structure of this system was detailed by Gotow and colleagues [28,32]. However, to improve the portability of this system, we changed how the voltage output from the load cell was processed.…”
Section: Time-intensity Evaluation Systemmentioning
confidence: 99%