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Research papers

Measurement of the temporal aspects of sensory perception

Aroma, taste, texture and thermal or pain sensations elicited by food products show a dynamic change in intensity over time. The process of mastication changes the structure of food and enhances flavour release in the mouth, changes in texture will...

Catalogue: Seminar 1989: Research For Flavours And Fragrances
Authors: Pieter H. Punter, Peter E. Roos, Garmt B. Dijksterhuis
June 15, 1989
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Citation

Punter, Roos and Dijksterhuis (1989a, June 15). Measurement of the temporal aspects of sensory perception. ANA - ESOMAR. Retrieved May 16, 2024, from


https://ana.esomar.org/documents/measurement-of-the-temporal-aspects-of-sensory-perception