Academic literature on the topic 'Flavor perception'
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Journal articles on the topic "Flavor perception"
Jagan Mohan Rao, L. "Flavor Perception." International Journal of Food Science & Technology 41, no. 7 (August 2006): 865. http://dx.doi.org/10.1111/j.1365-2621.2004.00950.x.
Full textPOWERS, JOHN J. "FLAVOR PERCEPTION." Journal of Food Quality 28, no. 3 (June 2005): 310. http://dx.doi.org/10.1111/j.1745-4557.2005.00027.x.
Full textLu, Xinyi, Li Sun, Zidian Xie, and Dongmei Li. "Perception of the Food and Drug Administration Electronic Cigarette Flavor Enforcement Policy on Twitter: Observational Study." JMIR Public Health and Surveillance 8, no. 3 (March 29, 2022): e25697. http://dx.doi.org/10.2196/25697.
Full textSpence, Charles. "Multisensory Flavor Perception." Cell 161, no. 1 (March 2015): 24–35. http://dx.doi.org/10.1016/j.cell.2015.03.007.
Full textLegako, Jerrad F. "361 Beef flavor chemistry and how it influences sensory perception." Journal of Animal Science 98, Supplement_4 (November 3, 2020): 97. http://dx.doi.org/10.1093/jas/skaa278.177.
Full textShaikh, Sadiya Bi, Chad Newton, Wai Cheung Tung, Yehao Sun, Dongmei Li, Deborah Ossip, and Irfan Rahman. "Classification, Perception, and Toxicity of Emerging Flavored Oral Nicotine Pouches." International Journal of Environmental Research and Public Health 20, no. 5 (March 3, 2023): 4526. http://dx.doi.org/10.3390/ijerph20054526.
Full textFeliciano, Juan Ramon, Dongmei Li, and Zidian Xie. "Public Perceptions of Flavored Waterpipe Smoking on Twitter." International Journal of Environmental Research and Public Health 20, no. 7 (March 27, 2023): 5264. http://dx.doi.org/10.3390/ijerph20075264.
Full textMirlohi, Susan. "Characterization of Metallic Off-Flavors in Drinking Water: Health, Consumption, and Sensory Perception." International Journal of Environmental Research and Public Health 19, no. 24 (December 15, 2022): 16829. http://dx.doi.org/10.3390/ijerph192416829.
Full textBüchner, Kai, Jana Haagen, Ashtri Sastrosubroto, Roland Kerpes, Jessica Freiherr, and Thomas Becker. "Trigeminal Stimulus Menthol Masks Bitter Off-Flavor of Artificial Sweetener Acesulfame-K." Foods 11, no. 18 (September 6, 2022): 2734. http://dx.doi.org/10.3390/foods11182734.
Full textGous, Andries, Valérie Almli, Vinet Coetzee, and Henrietta de Kock. "Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer." Nutrients 11, no. 2 (February 22, 2019): 464. http://dx.doi.org/10.3390/nu11020464.
Full textDissertations / Theses on the topic "Flavor perception"
Puget, Sabine. "Chlorine flavor perception and neutralization in drinking water." Phd thesis, Université de Bourgogne, 2010. http://tel.archives-ouvertes.fr/tel-00786522.
Full textMuradova, Mariam. "Role of oral bacterial glycosidases in human flavor perception." Electronic Thesis or Diss., Bourgogne Franche-Comté, 2024. http://www.theses.fr/2024UBFCK054.
Full textGlycosidases, particularly β-glucosidases, catalyze the hydrolysis of glycosidic bonds, releasing sugar molecules and aglycones. In the human oral cavity, β-glucosidases from the oral microbiota have previously been proposed to release aromatic compounds.This thesis aims to identify bacterial oral glycosidases involved in aroma release. Seven glycosidases from the oral microbiota were identified, expressed, and purified, including those from Veillonella sp. (VsBGlu1 and VsBGal1), Prevotella sp. (PsBG1), Streptococcus pneumoniae (SpBG1), Actinomyces naeslundii (AnBG1), Streptococcus salivarius (SsBG1), and Granulicatella adiacens (GaBG1). Kinetic analysis showed that PsBG1 has high catalytic efficiency towards β-glucopyranosides and can hydrolyze various aromatic and aliphatic glucosides, releasing volatile compounds such as salicylaldehyde, octanol, and hexanol. X-ray crystallography analysis of PsBG1 revealed its characteristic glycoside hydrolase family 1 structure. Through co-crystallization with a glycerol molecule, a set of amino acids was proposed for their roles in substrate recognition and catalysis. In a complex food matrix, PsBG1 effectively hydrolyzed glycosidic substrates into volatile metabolites. The β-glucosidases from Actinomyces naeslundii and Granulicatella adiacens also showed activity towards aromatic glycoside substrates found in food products.This study provides a detailed characterization of human oral microbiota β-glucosidases, demonstrating their role in the hydrolysis of aroma precursors and their potential role in flavor perception
Vitorino, Guilherme Gomes Marques Santos. "Effect of wine flavor on the perception of wine taste and preference." Master's thesis, ISA, 2018. http://hdl.handle.net/10400.5/15860.
Full textThe present work was aimed at the evaluation of the sensory and liking responses induced by dry white wine modified with increasing flavor concentrations. The tasting panel was composed by 34 trained subjects which were characterized according to gender, smoking habits, vinotype, 6-n-propylthiouracil (PROP) status, saliva flow, sodium chloride sensitivity, tartaric acid, tannic acid sensitivity and sweet liking. Tasters scored the intensity elicited by white wine spiked with different tastants (tartaric acid, sucrose or tannic acid) or increasing levels of a fruity flavor mixture together with their liking evaluation. The wines with different flavor concentrations were perceived increasingly sweet with constant sourness and saltiness. The tasting panel showed two groups responding differently to orthonasal flavor intensity measured as the longest distance, in cm, from the glass top where the smell is sensed. High and low smell sensitivity individuals showed equal (p<0.05) response to wine sweetness and wine liking while the former group provided lower sourness and saltiness scores. In addition, tasters highly sensitive to all tastes or to sucrose in wine scored aroma intensity with higher values (p<0.05). Given that the increasingly flavored white wines were perceived different only in their sweetness, the liking scores could only be attributed to congruent perception of fruity flavors and sweet mouthfeel. The preference for white wine was constant across all flavor concentrations, being dependent on some taster categories. Males, non-smokers, PROP medium tasters and low saliva producers yielded higher (p<0.05) liking scores than the respective counterparts. The sensitivities to sourness, sweetness or astringency did not influence preference scores. The Vinotype Sensitive individuals provided higher (p<0.05) liking scores than hypersensitives or tolerants. In conclusion, the results suggested that taste sensitivity had only a minor role on shaping the individual preferences of white wine
N/A
Itobe, Takafumi. "Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics." Kyoto University, 2017. http://hdl.handle.net/2433/225319.
Full textWang, Qian (Qian Janice). "Music, mind, and mouth : exploring the interaction between music and flavor perception." Thesis, Massachusetts Institute of Technology, 2013. http://hdl.handle.net/1721.1/91820.
Full textCataloged from PDF version of thesis.
Includes bibliographical references (pages 119-126).
This thesis presents a study of how hearing and taste can influence each other, how this interaction can be measured, and how the results can be used to design new, powerful, immersive experiences. The goal of the thesis is to address two questions: does music significantly change flavor perception, and can music change the hedonic experience of a meal? Experimentally, I looked at ways to measure changes in sensory perception. Artistically, I explored how external factors can alter the eating experience. From a cultural perspective, I examined the history of multisensory experiences - in feasts, in everyday cooking, and in community rituals. I conducted a series of experiments to measure the effect of music on flavor perception, and designed a series of novel eating experiences that make use of congruencies between multiple senses, culminating in a multisensory feast for the Media Lab. From these studies, design patterns and challenges are extracted and analyzed, and new directions are discussed.
by Qian (Janice) Wang.
S.M.
Riley, Laura. "Perception of orthonasal and retronasal aromas evoked by single compounds and complex flavor mixtures." The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1586432822172095.
Full textMartin, Kerri Katherine. "Exploring Metallic Flavor Perception: Analysis of Human Salivary Proteins and the Use of the Iron-Binding Protein Lactoferrin in Reducing Metallic Off-Flavors." Thesis, Virginia Tech, 2012. http://hdl.handle.net/10919/76813.
Full textMaster of Science in Life Sciences
Cavanagh, Kevin Vincent. "The Effect of Brand and Caloric Information on Flavor Perception and Food Consumption in Restrained and Unrestrained Eaters." W&M ScholarWorks, 2013. https://scholarworks.wm.edu/etd/1539626739.
Full textOmur-Ozbek, Pinar. "Macromolecular Reactions and Sensory Perception at the Air-Water-Human Interface." Diss., Virginia Tech, 2008. http://hdl.handle.net/10919/77226.
Full textPh. D.
Baker, George L. "Flavor formation and sensory perception of selected peanut genotypes (Arachis hypogea L.) as affected by storage water activity, roasting, and planting date." [Gainesville, Fla.] : University of Florida, 2002. http://purl.fcla.edu/fcla/etd/UFE1000105.
Full textTitle from title page of source document. Document formatted into pages; contains xii, 130 p.; also contains graphics. Includes vita. Includes bibliographical references.
Books on the topic "Flavor perception"
Taylor, Andrew J., and Deborah D. Roberts, eds. Flavor Perception. Oxford, UK: Blackwell Publishing Ltd, 2004. http://dx.doi.org/10.1002/9780470995716.
Full textD, Mackey Erin, and AWWA Research Foundation, eds. Public perception of tap water chlorinous flavor. Denver, CO: Awwa Research Foundation, 2004.
Find full textSamakradhamrongthai, Rajnibhas Sukeaw, ed. Aroma and Flavor in Product Development: Characterization, Perception, and Application. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-62612-8.
Full textRoberts, Deborah D., and Andrew J. Taylor. Flavor Perception. Wiley & Sons, Limited, John, 2007.
Find full textRoberts, Deborah D., and Andrew J. Taylor. Flavor Perception. Wiley & Sons, Incorporated, John, 2008.
Find full textRoberts, Deborah D., and Andrew J. Taylor. Flavor Perception. Wiley & Sons, Incorporated, John, 2008.
Find full textMultisensory Flavor Perception. Elsevier, 2016. http://dx.doi.org/10.1016/c2014-0-03761-6.
Full textFlavour perception. Oxford, UK: Blackwell Pub., 2004.
Find full textParker, J. K., S. Elmore, and L. Methven. Flavour Development, Analysis and Perception in Food and Beverages. Elsevier Science & Technology, 2014.
Find full textElmore, Stephen, J. K. Parker, L. Methven, and J. S. Elmore. Flavour Development, Analysis and Perception in Food and Beverages. Elsevier Science & Technology, 2016.
Find full textBook chapters on the topic "Flavor perception"
Taylor, A. J., R. S. T. Linforth, I. Baek, M. Brauss, J. Davidson, and D. A. Gray. "Flavor Release and Flavor Perception." In Flavor Chemistry, 151–65. Washington DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0756.ch011.
Full textPickenhagen, W. "Enantioselectivity in Odor Perception." In Flavor Chemistry, 151–57. Washington, DC: American Chemical Society, 1989. http://dx.doi.org/10.1021/bk-1989-0388.ch012.
Full textKang, Sunghyun R., Carol Faber, Nora Ladjahasan, and Andrea Quam. "Color and Flavor Perception." In Advances in the Human Side of Service Engineering, 226–32. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-80840-2_26.
Full textMeiselman, Herbert L. "Human Taste Perception." In Fenaroli’s Handbook of Flavor Ingredients, 12–43. 2nd ed. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9780429292439-4.
Full textde Roos, Kris B. "How Lipids Influence Flavor Perception." In ACS Symposium Series, 145–58. Washington, DC: American Chemical Society, 2005. http://dx.doi.org/10.1021/bk-2005-0920.ch012.
Full textSeo, Han-Seok. "Chemical Senses and Flavor Perception." In Food Aroma Evolution, 23–55. 1st edition. | Boca Raton : CRC Press, 2019. | Series: Food analysis & properties, 2475-7551: CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-3.
Full textGonda, Itay, Yosef Burger, Arthur A. Schaffer, Mwafaq Ibdah, Ya'akov Tadmor, Nurit Katzir, Aaron Fait, and Efraim Lewinsohn. "Biosynthesis and perception of melon aroma." In Biotechnology in Flavor Production, 281–305. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118354056.ch11.
Full textSamakradhamrongthai, Rajnibhas Sukeaw. "The Perception." In Aroma and Flavor in Product Development: Characterization, Perception, and Application, 47–77. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-62612-8_2.
Full textKant, Avinash, and Rob Linforth. "Challenges of LinkingIn vitroAnalysis to Flavor Perception." In Functional Foods and Beverages, 263–303. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2018. http://dx.doi.org/10.1002/9781118823309.ch9.
Full textPrescott, John, and Richard Stevenson. "Chemosensory Integration and the Perception of Flavor." In Handbook of Olfaction and Gustation, 1005–26. Hoboken, NJ, USA: John Wiley & Sons, Inc, 2015. http://dx.doi.org/10.1002/9781118971758.ch45.
Full textConference papers on the topic "Flavor perception"
James, Meetha Nesam, Nimesha Ranasinghe, Anthony Tang, and Lora Oehlberg. "Flavor-Videos: Enhancing the Flavor Perception of Food while Eating with Videos." In IMX '22: ACM International Conference on Interactive Media Experiences. New York, NY, USA: ACM, 2022. http://dx.doi.org/10.1145/3505284.3529967.
Full textModak, Angiras, Runu Banerjee(Roy), Bipan Tudu, Rajib Bandyopadhyay, and Nabarun Bhattacharyya. "Towards artificial flavor perception of black tea." In the 2nd International Conference. New York, New York, USA: ACM Press, 2015. http://dx.doi.org/10.1145/2708463.2709040.
Full textBrocker, Paul P. "Aseptic Ingredient Addition: Meeting the Demand for Better-Tasting Orange Juice." In ASME 2006 Citrus Engineering Conference. American Society of Mechanical Engineers, 2006. http://dx.doi.org/10.1115/cec2006-5206.
Full textHirose, Masaharu, and Masahiko Inami. "Balanced Glass Design: A flavor perception changing system by controlling the center-of-gravity." In SIGGRAPH '21: Special Interest Group on Computer Graphics and Interactive Techniques Conference. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3450550.3465344.
Full textHirose, Masaharu, and Masahiko Inami. "Balanced Glass Design: A flavor perception changing system by controlling the center-of-gravity." In SIGGRAPH '21: Special Interest Group on Computer Graphics and Interactive Techniques Conference. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3450618.3469145.
Full textLiu, DT, G. Besser, B. Renner, and C. Mülller. "Assessment of retronasal olfactory function in patients with smell loss and subjectively normal flavor perception." In Abstract- und Posterband – 90. Jahresversammlung der Deutschen Gesellschaft für HNO-Heilkunde, Kopf- und Hals-Chirurgie e.V., Bonn – Digitalisierung in der HNO-Heilkunde. Georg Thieme Verlag KG, 2019. http://dx.doi.org/10.1055/s-0039-1686733.
Full textKamihori, Mai, Kodai Ito, and Yuichi Itoh. "ThermoTumbler: A Tumbler-type Device that Changes Flavor Perception by Controlling Temperature to the Lower Lip." In CHI '24: CHI Conference on Human Factors in Computing Systems. New York, NY, USA: ACM, 2024. http://dx.doi.org/10.1145/3613905.3651072.
Full textNakano, Kizashi, Monica Perusquia-Hernandez, Naoya Isoyama, Hideaki Uchiyama, and Kiyoshi Kiyokawa. "Effects of Visual Presentation Near the Mouth on Cross-Modal Effects of Multisensory Flavor Perception and Ease of Eating." In 2023 IEEE International Symposium on Mixed and Augmented Reality (ISMAR). IEEE, 2023. http://dx.doi.org/10.1109/ismar59233.2023.00106.
Full textRanasinghe, Nimesha, Meetha Nesam James, Michael Gecawicz, Jonathan Bland, and David Smith. "Influence of Electric Taste, Smell, Color, and Thermal Sensory Modalities on the Liking and Mediated Emotions of Virtual Flavor Perception." In ICMI '20: INTERNATIONAL CONFERENCE ON MULTIMODAL INTERACTION. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3382507.3418862.
Full textĆeran, Marina, Vuk Đorđević, Marjana Vasiljević, Jegor Miladinović, Simona Bukonja, Predrag Ranđelović, and Vojin Đukić. "Edamame crashes Europe's beer party." In VII naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i tržište", 73–74. Institute of Field and Vegetable Crops Research, Novi Sad, 2024. https://doi.org/10.5937/pivos24033c.
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