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 …

With the increase in health awareness more and more attention is paid to how
manufacturers can respond to ever-changing consumer needs. This is especially true for the …

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 …

Sugar-reduced chocolates with desirable sensory qualities and sweetness can be created
using a 3D printer by layering chocolates with different sugar concentrations. This study …

The aim of the present work was to sensorially characterize different commercial categories
of Iberian dry-cured loins (varying genetic and feeding background) using a novel dynamic …

Sugar, salt, and fat content in processed products are important concerns for consumers.
Hence, alternative “healthy” versions of conventional foods such as chocolate, potato chips …

To reveal the specific differences in taste characteristics of Chinese rice wine, quantitative
description analysis, temporal check-all-that-apply (TCATA), temporal dominance of …

This paper aims to evaluate the impact of lactose free yogurt version on dynamic sensory
perception and consumer acceptability. A total of 46 participants evaluated classical (SNY) …

The research analyzed the perception of food traceability among consumers in Italy and the
role of food labels in supporting consumer information about food traceability. The …