The sensory experience of eating is an important determinant of food intake control, often
attributed to the positive hedonic response associated with certain sensory cues. However …

For the consumer, flavor is arguably the most important aspect of a good coffee. Coffee
flavor is extremely complex and arises from numerous chemical, biological and physical …

The perception of flavor is perhaps the most multisensory of our everyday experiences. The
latest research by psychologists and cognitive neuroscientists increasingly reveals the …

It has become accepted in the neuroscience community that perception and performance
are quintessentially multisensory by nature. Using the full palette of modern brain imaging …

Argues that olfaction is the only dual sensory modality, in that it senses both objects in the
external world and objects in the body (mouth). It is suggested that the same olfactory …

Electronic-nose (e-nose) instruments, derived from numerous types of aroma-sensor
technologies, have been developed for a diversity of applications in the broad fields of …

Perceptions of the flavors of foods or beverages reflect information derived from multiple
sensory afferents, including gustatory, olfactory, and somatosensory fibers. Although flavor …

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

Food intake and energy expenditure are controlled by complex, redundant, and distributed
neural systems that reflect the fundamental biological importance of adequate nutrient …

Flavour perception is one of the most complex of human behaviours. It involves almost all of
the senses, particularly the sense of smell, which is involved through odour images …