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Principles of Sensory Evaluation of Food
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The article was published on 2013-09-11 and is currently open access. It has received 1790 citations till now. The article focuses on the topics: Food industry & Perception.read more
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Expanded statistical tables for estimating significance in paired—preference, paired–difference, duo–trio and triangle tests
TL;DR: In this paper, two sets of expanded tables have been compiled for use in determining significance in paireddifference and triangle tests (one-tailed) and in paired preference tests (two-tailed).
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Comparing sensory experiences across individuals: recent psychophysical advances illuminate genetic variation in taste perception
TL;DR: Modern psychophysics has traveled considerably beyond the threshold measures that dominated sensory studies in the first half of this century and promise to provide increasingly accurate comparisons of perceived intensities across individuals.
Journal ArticleDOI
Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products
E. E. Katz,Theodore P. Labuza +1 more
TL;DR: In this article, potato chips, popcorn, puffed corn curls, and saltines were equilibrated to various water activities (aw) over saturated salt solutions, and sensory panels determined the crispness and textural hedonic quality of the humidified products by the magnitude estimation technique coupled to a verbal concept scale.
Journal ArticleDOI
The role of auditory cues in modulating the perceived crispness and staleness of potato chips
TL;DR: In this paper, the authors investigated whether the perception of the crispness and staleness of potato chips can be affected by modifying the sounds produced during the biting action and found that the potato chips were perceived as being both crisper and fresher when either the overall sound level was increased, or when just the high frequency sounds (in the range of 2 kHz-20 kHz) were selectively amplified.
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The neurocognitive bases of human multimodal food perception: Sensory integration
Justus V. Verhagen,Lina Engelen +1 more
TL;DR: This review addresses a fundamental neuroscientific question in food perception: how multimodal features of food are integrated by introducing several plausible neuroscientific models, which provide a framework for further neuroscientific exploration in this area.
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