Measuring Proximal Stimuli Involved Inflavour Perception

Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

“…Relevant information can be acquired from modern technologies such as computer vision and calibrated colour imaging analysis, HunterLab and CIELAB models (Lawless and Heymann, 1998;Jahns et al, 2001;Hatcher et al, 2004;Briones and Aguilera, 2005). Such LAB-based models provide close descriptions of colour attributes (Lawless and Heymann, 1998;Taylor and Hort, 2004) although Thai and Shewfelt (1991) found that L (lightness), C (chroma) and H (hue angle) from HunterLab data, were better correlated. Given that chocolates should meet prior acquired consumer expectations, appearance attributes can have significant commercial implications.…”

Improved methods for fMRI studies of combined taste and aroma stimuli

“…More recently, studies have moved towards investigating interactions and association effects between taste and aroma (Djordjevic et al, 2004;Hort and Hollowood, 2004;Small et al, 1997Small et al, , 2004Taylor and Hort, 2004). The sensory responses to food characteristics (taste, aroma, texture, temperature) and the perceptual interactions between such stimuli are thought to combine to determine the perceived flavour of food (Taylor, 1996;Taylor andLinforth, 1996, 1999).…”

Flavor Perception in Biscuits; Correlating Sensory Properties with Composition, Aroma Release, and Texture

“…From these systems, there are two main findings. One is that the food system can influence aroma release by physicochemical mechanisms, e.g., oil-water and water-air partition (Baek et al 1999;Miettinen et al 2004;Wright et al 2003); the other is that the flavor perceived during eating is often the result of several different stimuli which exhibit interactions at the cognitive level (Taylor and Hort 2004; so-called crossmodal interactions). These may involve modalities like taste and aroma (Dalton et al 2000;Pfeiffer et al 2006) or potential aroma-taste-viscosity interactions (Cook et al 2003(Cook et al , 2005Hollowood et al 2002).…”