In the last decade, basic research in chemoreceptor genetics and neurobiology has
revolutionized our understanding of individual differences in chemosensation. From an …

Many consumers perceive the bitter taste or other sensory characteristic of vegetables as
unpleasant, posing a challenge to dietary recommendations aiming to increase vegetable …

Macronutrient intake and composition of diets (ie, carbohydrate, protein, and fat) can vary
substantially across individuals. Chemosensory functions are hypothesised to play a key …

There are 3 motivations for studying the psychological correlates of habitual diet. First, diet is
a major but modifiable cause of morbidity and mortality, and dietary interventions could be …

Fruit esters are regarded as key volatiles for fruit aroma. In this study, the effects of cold
storage on volatile ester levels of 'Hort16A'(Actinidia chinensis Planch. var chinensis) …

The use of check-all-that-apply (CATA) questions for sensory product characterizations with
consumers has been gaining acceptance. Hedonic scores have been reported to be unlikely …

Infants' olfactory experience begins before birth and extends after birth through milk and
complementary foods. Until now, studies on the effects of chemosensory experience in utero …

Genetic variation plays a crucial role in individual differences in food preferences which
ultimately influence food selection and health. Our current understanding of this pathway …

The research investigates the variations in floral scent composition among different species
and developmental stages of Iris plants: Iris uniflora, Iris typhifolia, and Iris sanguinea. The …

In line with research in non-Western countries becoming main-stream, the need to validate
existing research methods with consumers from these populations increase. The present …