For food scientists and industrials, descriptive profiling is an essential tool that involves the
evaluation of both the qualitative and quantitative sensory characteristics of a product by a …

Decoding the psychological dimensions of human odor perception has long been a central
issue of olfactory research. Odor scientists as well as fragrance professionals have tried to …

Cross-culturele psychologie is de studie van de relaties tussen menselijk gedrag en de
culturele context. In dit handboek komen alle vormen van gedrag aan bod, de belangrijkste …

Few areas have witnessed the type of growth we have seen in the affective sciences in the
past decades. Across psychology, philosophy, economics, and neuroscience, there has …

Sensory characterization is one of the most powerful, sophisticated, and extensively applied
tools in sensory science. This book focuses on sensory characterization of food and non …

This study explores the differences in wine categorization between wine experts and novice
wine consumers using 10 Melon de Bourgogne (MB) and 10 Chardonnay (CH) wines …

In this paper we present a new method called distatis that can be applied to the analysis of
sorting data. Distatis is a generalization of classical multidimensional scaling which allows …

Previous research demonstrates that odors affect consumers' behavioral, cognitive, and
affective responses to products and environments. Sensory and scent research have …

An important amount of studies investigates food, individuals and groups' relation to food.
Some of them convoke the theoretical framework of social representations. These ones refer …

In the sensory evaluation literature, it has been suggested that sorting tasks followed by a
description of the groups of products can be used by consumers to describe products, but a …