A study on texture-taste-aroma interactions: Physico-chemical and cognitive mechanisms

Taste‐olfactory convergence, and the representation of the pleasantness of flavour, in the human brain

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The impact of perceptual interactions on perceived flavor

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The merging of the senses: integration of subthreshold taste and smell

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Food Choice, Acceptance and Consumption

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Confusing tastes and smells: How odours can influence the perception of sweet and sour tastes

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Taste-smell interactions are tastant and odorant dependent

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Limiting response alternatives in time-intensity scaling: an examination of the halo-dumping effect

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Atlas of Odor Character Profiles

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The Effect of Viscosity on the Perception of Flavour

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Investigations on multimodal sensory integration: Texture, taste, and ortho- and retronasal olfactory stimuli in concert

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Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception

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Flavour/taste perception in thickened systems: the effect of guar gum above and below c*

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Flavor Release and Perception of Flavored Whey Protein Gels: Perception Is Determined by Texture Rather than by Release

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Odor-Taste Interactions: Effects of Attentional Strategies during Exposure

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EFFECT OF HYDROCOLLOIDS ON ORAL VISCOSITY AND BASIC TASTE INTENSITIES *

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Sensory Perception is Related to the Rate of Change of Volatile Concentration In-nose during Eating of Model Gels

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TASTE INTENSITY AS A FUNCTION OF STIMULUS CONCENTRATION AND SOLVENT VISCOSITY

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Flow behaviour of semi-solid dairy desserts. Effect of temperature

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The role of the human senses in food acceptance

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Modulation of perceived taste by olfaction in familiar and unfamiliar beverages

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Effects of solution viscosity on perceived saltiness and sweetness

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Viscosity and flavour perception: Why is starch different from hydrocolloids?

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Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies

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EFFECT OF HYDROCOLLOIDS AND VISCOSITY ON FLAVOR AND ODOR INTENSITIES OF AROMATIC FLAVOR COMPOUNDS*

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INFLUENCE OF FOOD MATRIX STRUCTURE AND ORAL BREAKDOWN DURING MASTICATION ON TEMPORAL PERCEPTION OF FLAVOR

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Time‐Intensity Evaluation of Sweetness and Fruitiness and Their Interaction in a Model Solution

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Subthreshold olfactory stimulation can enhance sweetness

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1. In Vivo Aroma Release during Eating of a Model Cheese: Relationships with Oral Parameters

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Perception of taste intensity in solutions of random-coil polysaccharides above and below c∗

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Controlled continuous flow delivery system for investigating taste-aroma interactions

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Modulation of perceived taste by olfaction in familiar and unfamiliar beverages

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Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavour

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Temporal synchrony and integration of sub-threshold taste and smell signals

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Flavor Perception and Aroma Release from Model Dairy Desserts

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Flavour perception: aroma, taste and texture interactionsPreprint

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Flavored Yogurt Complex Viscosity Influences Real-Time Aroma Release in the Mouth and Sensory Properties

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EVALUATION OF THE SEPARATE CONTRIBUTIONS OF VISCOSITY AND SWEETNESS OF SUCROSE TO PERCEIVED VISCOSITY, SWEETNESS AND BITTERNESS OF VERMOUTH3

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Correlating instrumental measurements of texture and flavour release with human perception

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Sweetness–texture interactions in model dairy desserts: effect of sucrose concentration and the carrageenan type

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Effects of taste quality and intensity on oral perception of viscosity

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Temporal patterns of nasal, oral, and retronasal perception of citral and vanillin and interaction of these odourants with selected tastants

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SENSORY CHARACTERIZATION OF TEXTURE AND FLAVOR OF HIGH VISCOSITY GELS MADE WITH DIFFERENT THICKENERS1

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Taste-aroma interactions in a ternary system: A model of fruitiness perception in sucrose/acid solutions

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Cross-Modality of Texture and Aroma Perception Is Independent of Orthonasal or Retronasal Stimulation

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Impact of Hardness of Model Fresh Cheese on Aroma Release: In Vivo and in Vitro Study

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TEXTURE‐FLAVOR INTERACTIONS IN LOW FAT STIRRED YOGURT: HOW MECHANICAL TREATMENT, THICKENER CONCENTRATION AND AROMA CONCENTRATION AFFECT PERCEIVED TEXTURE AND FLAVOR

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Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent

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Diffusion of sucrose and aspartame in kappa-carrageenan and gellan gum gels

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2. In Vivo Nonvolatile Release during Eating of a Model Cheese: Relationships with Oral Parameters

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The Effect of Sweeteners on Perceived Viscosity

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The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review

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Sugar reduction without compromising sensory perception. An impossible dream?

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How can aroma-related cross-modal interactions be analysed? A review of current methodologies

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From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer

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In Vivo Sodium Release and Saltiness Perception in Solid Lipoprotein Matrices. 1. Effect of Composition and Texture

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Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions

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A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages

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Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts

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Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception

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Influence of Texture on the Perception of Saltiness in Wheat Bread

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Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse

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Taste-aroma interaction in model wines: Effect of training and expertise

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Could cider aroma modify cider mouthfeel properties?

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Fat Perception: How Sensitive are We?

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Time to first fracture affects sweetness of gels

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A touch of gastronomy

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Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines

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Effect of Lipid Content on Saltiness Perception: A Psychophysical Study

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Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices

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สมบตทางเคมกายภาพ เนอสมผส และการปลดปลอยสารระเหยใหกลนของ ผลตภณฑเจลโปรตนถวเหลอง

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