When eating or drinking, the individual experiences a multitude of sensations, including
taste, smell, touch, temperature, sight, sound, and sometimes pain/irritation. This multi …

The positive expectations of consuming an apple begin when we visualize it and handle it,
but the majority of sensory information comes when we take the first bite. The perceived …

Eating and drinking provide a constant stream of sensory information–gustatory, olfactory,
visual, tactile–that informs about the identity, and thus suitability, of what we are about to …

While flavours comprised of simple taste/odour combinations can be easily decomposed,
there is evidence that the individual components are seldom perceived independently …

Taste and aroma interactions occur each time we eat or drink. In the laboratory, smell and
taste stimuli can be physically separated, whereas under normal conditions the consumption …

It is frequently asserted that somewhere between 75 and 95% of what we commonly think of
as taste actually comes from the sense of smell. However, empirical evidence in support of …

Unlike other human senses, the exact mechanisms that lead to our perception of flavor have
not yet been elucidated. It is recognised that the process involves a wide range of stimuli …

There has been a noticeable increase of interest in research on multisensory flavour
perception in recent years. Humans are visually dominant creatures and a growing body of …

Flavour perception is determinant for the acceptability of food products by consumers.
Aroma and taste play an important role in flavour perception and it is well known that the …

The human gustatory system is capable of identifying five major taste qualities: sweet, sour,
bitter, salty and savory (umami), and perhaps several sub-qualities. This is a relatively small …