Artigos de revistas: "Flavor perception"

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Jagan Mohan Rao, L. "Flavor Perception". International Journal of Food Science & Technology 41, n.º 7 (agosto de 2006): 865. http://dx.doi.org/10.1111/j.1365-2621.2004.00950.x.

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POWERS, JOHN J. "FLAVOR PERCEPTION". Journal of Food Quality 28, n.º 3 (junho de 2005): 310. http://dx.doi.org/10.1111/j.1745-4557.2005.00027.x.

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Lu, Xinyi, Li Sun, Zidian Xie e Dongmei Li. "Perception of the Food and Drug Administration Electronic Cigarette Flavor Enforcement Policy on Twitter: Observational Study". JMIR Public Health and Surveillance 8, n.º 3 (29 de março de 2022): e25697. http://dx.doi.org/10.2196/25697.

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Background On January 2, 2020, the US Food and Drug Administration (FDA) released the electronic cigarette (e-cigarette) flavor enforcement policy to prohibit the sale of all flavored cartridge–based e-cigarettes, except for menthol and tobacco flavors. Objective This research aimed to examine the public perception of this FDA flavor enforcement policy and its impact on the public perception of e-cigarettes on Twitter. Methods A total of 2,341,660 e-cigarette–related tweets and 190,490 FDA flavor enforcement policy–related tweets in the United States were collected from Twitter before (between June 13 and August 22, 2019) and after (between January 2 and March 30, 2020) the announcement of the FDA flavor enforcement policy. Sentiment analysis was conducted to detect the changes in the public perceptions of the policy and e-cigarettes on Twitter. Topic modeling was used for finding frequently discussed topics about e-cigarettes. Results The proportion of negative sentiment tweets about e-cigarettes significantly increased after the announcement of the FDA flavor enforcement policy compared with before the announcement of the policy. In contrast, the overall sentiment toward the FDA flavor enforcement policy became less negative. The FDA flavor enforcement policy was the most popular topic associated with e-cigarettes after the announcement of the FDA flavor enforcement policy. Twitter users who discussed about e-cigarettes started to talk about other alternative ways of getting e-cigarettes after the FDA flavor enforcement policy. Conclusions Twitter users’ perceptions of e-cigarettes became more negative after the announcement of the FDA flavor enforcement policy.

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Spence, Charles. "Multisensory Flavor Perception". Cell 161, n.º 1 (março de 2015): 24–35. http://dx.doi.org/10.1016/j.cell.2015.03.007.

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Legako, Jerrad F. "361 Beef flavor chemistry and how it influences sensory perception". Journal of Animal Science 98, Supplement_4 (3 de novembro de 2020): 97. http://dx.doi.org/10.1093/jas/skaa278.177.

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Abstract Flavor can be simply defined as the combination of taste and aroma. Taste refers to the five basic receptors: sweet, salty, sour, bitter, and umami. Flavor is the perception of chemical compounds reacting with receptors in the oral and nasal cavities (aroma) in combination with taste. For beef, flavor is considered a primary eating quality trait. Flavor is developed during cooking through a combination of numerous chemical reactions, principally the Maillard reaction and oxidation of lipids. Any factor which mediates precursor compounds to these reactions may influence flavor chemistry and final perceived flavor. For the Maillard reaction, water-soluble compounds, such as free-amino acids and sugars, are essential and allow for the development of characteristic beef flavors. Likewise, oxidation of lipids, to a degree, provides beef -species-specific flavor. However, too much oxidation contributes to off-flavor. Both pre- and post-harvest factors may influence beef flavor precursor content and composition prior to cooking. Beef finishing diet is well understood to influence fatty acid composition. Meanwhile, carcass grade and muscle type each influence fatty acids. During post-mortem aging, free-amino acids and other metabolites accumulate in response to proteolysis. Recent work indicates that packaging type and retail environment also influence flavor precursor compounds. Finally, the aforementioned flavor pathways, lipid oxidation and the Maillard reaction, are initiated and accelerated during cooking. Therefore, degree-of-doneness and cookery type greatly influence beef flavor chemistry. These examples briefly depict how beef flavor chemistry may be influenced by common production factors, retail settings, and consumer preparation of beef. The resulting beef flavor dictates consumer liking of beef. Therefore, understanding beef flavor chemistry is integral to maintaining or increasing consumer satisfaction with beef.

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Shaikh, Sadiya Bi, Chad Newton, Wai Cheung Tung, Yehao Sun, Dongmei Li, Deborah Ossip e Irfan Rahman. "Classification, Perception, and Toxicity of Emerging Flavored Oral Nicotine Pouches". International Journal of Environmental Research and Public Health 20, n.º 5 (3 de março de 2023): 4526. http://dx.doi.org/10.3390/ijerph20054526.

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Introduction: Oral Nicotine Pouches (ONPs) are the new form of nicotine pouches that have become a type of emerging smokeless tobacco product sold by various tobacco companies. These smokeless tobacco products are marketed for usage all over as snus containing tobacco-derived nicotine (natural) or as tobacco-free nicotine (synthetic) as substitutes for other tobacco products. Based on perception and socio-behavioral aspects, ONPs have become popular tobacco products among adolescents/young adults, and over 50% of young adult users of ONP use flavored ONPs, such as menthol/mint, tobacco, dessert/candy, and fruity, which are the most popular flavors. Various new ONP flavors are currently popular locally as well as in the online market. Tobacco, menthol, and fruit-flavored ONPs could motivate cigarette smokers to change to ONPs. Methods: We expanded our knowledge on natural/synthetic ONP flavor wheels to available data on ONPs, describing, in detail, their flavors and brands (US and Europe) in both natural and synthetic ONP categories. We classified over 152 snus and 228 synthetic ONPs into the following flavor categories: “Tobacco”, “Menthol/Mint”, “Fruity”, “Candy/Deserts”, “Drink”, “Aroma”, “Spices”, and “Mixed Flavors”. Results: Based on total numbers, we found the most popular ONP flavors, sold as tobacco and menthol, to be among natural ONPs; among synthetic ONPs, fruity and menthol are the most prominent flavors, with varying concentrations of nicotine and other flavoring chemicals, including coolant WS-23. We also showed possible molecular targets and toxicities, due to exposure to ONPs, activating several signaling cascades such as AKT and NF-kappaB, which might possibly lead to apoptosis and epithelial mesenchymal transition (EMT). Conclusions: Considering the marketing of ONP products with various flavor profiles and with most of these products containing tobacco/menthol/fruit flavor, it is likely to have regulation and a marketing disclaimer on some of these products. Further, it would be logical to determine how the market reacts in terms of compliance and non-compliance with flavor restrictions by the regulatory agencies.

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Feliciano, Juan Ramon, Dongmei Li e Zidian Xie. "Public Perceptions of Flavored Waterpipe Smoking on Twitter". International Journal of Environmental Research and Public Health 20, n.º 7 (27 de março de 2023): 5264. http://dx.doi.org/10.3390/ijerph20075264.

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Waterpipe tobacco smoking has become increasingly popular in recent years, especially among youth. We aimed to understand longitudinal trends in the prevalence and user perception of waterpipes and their flavors on Twitter. We extracted waterpipe-related tweets from March 2021 to May 2022 using the Twitter Streaming API and classified them into promotional tweets and non-promotional tweets. We examined the longitudinal trends regarding the waterpipe flavors mentioned on Twitter and conducted sentiment analysis on each waterpipe flavor-related non-promotional tweet. Among over 1.3 million waterpipe-related tweets, 1,158,884 tweets were classified as non-promotional and 235,132 were classified as promotional. The most frequently mentioned waterpipe flavor groups were fruit (34%), sweets (17%), and beverages (15%) among all flavor-containing non-promotional tweets (17,746 tweets). The least mentioned flavor groups were tobacco (unflavored, 4%) and spices (2%). Sentiment analysis showed that among non-promotional waterpipe-related tweets, 39% were neutral, 36% were positive, and 23% were negative. The most preferred waterpipe flavors were fruit, mixed, and alcohol flavors. The least preferred flavor groups were tobacco and spice flavors. Our study provided valuable information on the prevalence of waterpipe flavors that can be used to support the future regulation of flavored waterpipe tobacco products given the nature of the current regulations on other flavored tobacco products.

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Mirlohi, Susan. "Characterization of Metallic Off-Flavors in Drinking Water: Health, Consumption, and Sensory Perception". International Journal of Environmental Research and Public Health 19, n.º 24 (15 de dezembro de 2022): 16829. http://dx.doi.org/10.3390/ijerph192416829.

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Characterization of taste- and flavor-producing metals, namely iron and copper, in drinking water is a multifaceted subject. Both metals are essential nutrients, can be toxic, and are known to produce unpleasant tastes and flavor sensations in drinking water. Ingestion of trace metal contaminants through drinking water is a probable source of human exposure. Biochemical mechanisms of metallic flavor perception have been previously described; however, less is known about how variations in salivary constituents might impact individuals’ sensitivities to metallic flavors and beverage consumption behaviors. This research presents findings from in vitro experiments, using artificial human saliva, to better understand the role of salivary lipids and proteins on metallic flavor production as measured by biomarkers of metal-induced oxidative stress. The results indicate that metal-induced lipid oxidation, as measured by thiobarbituric acid reactive substances (TBARS), is dominated by salivary proteins, is slightly inhibited in the presence of salivary nitrite, and is detectable by the TBARS method at and above respective concentrations of 9 µM (0.5 mg/L) and 90 µM (5 mg/L), which are both above the aesthetic standards for iron (0.3 mg/L) and copper (1.0 mg/L) in drinking water. Preliminary study with human subjects indicated that reduction in metallic flavor sensitivity, as measured by the best estimate flavor threshold for ferrous iron among 33 healthy adults aged 19–84 years old (22 females), corresponded with reduced drinking water consumption and increased caloric beverage intake among older subjects (>60 years), as determined by a validated self-reported beverage intake questionnaire. These findings provide insights for further research to examine how salivary constituents can impact humans’ sensory abilities in detecting metallic off-flavors in water, and how reduced metallic flavor sensitivity may influence beverage choices and drinking water consumption.

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Büchner, Kai, Jana Haagen, Ashtri Sastrosubroto, Roland Kerpes, Jessica Freiherr e Thomas Becker. "Trigeminal Stimulus Menthol Masks Bitter Off-Flavor of Artificial Sweetener Acesulfame-K". Foods 11, n.º 18 (6 de setembro de 2022): 2734. http://dx.doi.org/10.3390/foods11182734.

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Consumer health concerns and regulatory policies lead to a growing demand for sugar-sweetened beverage alternatives. A reduced energy content can be achieved using artificial sweeteners, which often also convey a metallic or bitter off-flavor. Therefore, the alteration of sweetness perception and masking of potential off-flavors are paramount for improving sweet beverages. Trigeminal stimuli, such as capsaicin (spicy) or menthol (cooling), have been used to influence taste perception in food items, although their use in beverages has not yet been systematically investigated. Here, the influence of menthol on sweetness perception in an aqueous solution is examined both on the sensory and psychophysiological level. The addition of menthol had no sensory effect on sweetness perception; however, psychophysiological measurements suggest a boost in the physiological response to cold perception through the addition of sugar. Moreover, menthol addition shifted the recognition threshold of unpleasant bitterness of the sweetener acesulfame-K from 21.35 to 36.93 mg/L, masking the off-flavor. These findings illuminate the complexity of trigeminal perception influences on taste. Further investigation of these effects can render trigeminal stimuli an effective tool to enhance beverage aroma and flavor.

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Gous, Andries, Valérie Almli, Vinet Coetzee e 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, n.º 2 (22 de fevereiro de 2019): 464. http://dx.doi.org/10.3390/nu11020464.

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Color, aroma, sweet, and bitter tastes contribute to the sensory perception of grapefruit juice. Consumers differ about liking grapefruit. A reason is the bitter taste that characterize the fruit. The objective was to determine the effect of varying the color (red or yellow), aroma (two levels), bitterness (three levels), and sweetness (three levels) of a grapefruit-like model beverage, on consumers’ liking and perception of its sensory properties. The sensory profiles of thirty-six grapefruit-like beverages, created on the basis of a factorial design, has been described. Consumers rated their liking of color, aroma, and flavor of the twelve most diverse beverages. Bitter and sweet levels of the beverages had a significant effect on the flavor and aftertaste attributes. Aroma concentration had a significant effect on the majority of the sensory attributes. Color had a significant effect on perception of some of the aroma attributes, as well as the grapefruit’s flavor intensity. Consumers liked the red beverages more than the yellow ones, and those with low aroma over the high aroma intensity. Consumers preferred the low bitter/high sweet beverages. Pungent and grapefruit aroma were found to be negative drivers for liking of the aroma. Sweet and citrus flavors were found to be positive drivers and sour and bitter flavors were found to be negative drivers of flavor-preferences (or liking) of the tested beverages.

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Piriou, P., E. D. Mackey, I. H. Suffet e A. Bruchet. "Chlorinous flavor perception in drinking water". Water Science and Technology 49, n.º 9 (1 de maio de 2004): 321–28. http://dx.doi.org/10.2166/wst.2004.0592.

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Chlorinous flavors at the tap are the leading cause of customers' complaints and dissatisfaction with drinking water. To characterize consumer perception and acceptance to chlorinous tastes, extensive taste testing was performed with both trained panelists and average consumers. Taste testing with trained panelists showed that chlorine perception is underestimated by disinfectant flavor thresholds reported in the literature. However, trained panelists significantly overestimate the average consumer's ability to perceive chlorine. In addition, consumer perception seems to be influenced by the chlorination practices of the country they live in. Among water quality characteristics that may influence chlorine perception, temperature was not found to induce any significant change. The influence of total dissolved solids (TDS) on chlorine perception remains unclear and, as reported elsewhere, background tastes such as musty, may significantly impact chlorine threshold.

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Zhu, Guang Yong, Zuo Bing Xiao, Ru Jun Zhou e Feng Ping Yi. "Fragrance and Flavor Microencapsulation Technology". Advanced Materials Research 535-537 (junho de 2012): 440–45. http://dx.doi.org/10.4028/www.scientific.net/amr.535-537.440.

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Fragrance and flavor are valuable ingredients in toiletries, cosmetics and foods. They play a very important role in these products. However, fragrances and flavors are complex mixtures of comparatively volatile substances and labile components of which the sensory perception can be changed as a result of heating, oxidation, chemical interactions or volatilization. Microencapsulation technology is an effective method to minimize the harm of these problems. Encapsulation of fragrances or flavors has been attempted using various methods. In this paper, the chemical and engineering processes for encapsulation of fragrance and flavor are discussed. The different coating materials and their application are depicted.

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Carrillo, Elizabeth, Laura Laguna, Carla Arancibia e Amparo Tárrega. "Rescuing Flavor Identity and Dynamic Perception in Puréed Dishes; A Restructuring Solution for the Purée Diet". Foods 10, n.º 4 (20 de abril de 2021): 905. http://dx.doi.org/10.3390/foods10040905.

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With age, difficulties with masticating and swallowing means food consistency and structure must be modified, such as puréeing food. However, elderly consumers have reported that puréed food’s taste lacks appeal. This study shows how puréeing food changes the recognition and dynamics of flavors and new strategies to improve them. Further, to measure the identification and dynamics of flavor, a new sensory method was investigated that combined Free Choice and Temporal Order of Sensation (Free-TOS). Three dishes (macaroni, pizza, and potato salad), their purées, and three pasta purées with added flavors (cheese and dry-cured ham; added directly or as an oil in water emulsion or using two types of emulsions (oil in water and water in oil) were assessed by three groups of 60 consumers using Free-TOS. Results showed that in the purée the frequency of mentioned sensations decreased compared with the dish, as it was more difficult to identify flavors. Adding flavors in powder form only allowed a cheese/ham flavor identification, but in the purées with emulsions, it was possible to identify the dry-cured ham flavor. Therefore, this study showed that the Free-TOS method does not need a predetermined attribute list and registers the actual identified flavors and their order of appearance.

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Genovese, Alessandro. "Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry". Applied Sciences 13, n.º 22 (16 de novembro de 2023): 12402. http://dx.doi.org/10.3390/app132212402.

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The term “flavor” refers to the overall sensory experience of a food or beverage, including olfaction (the perception of smell and aroma), gustation (the perception of taste), and trigeminal sensations, which combine the perception of texture, mouthfeel, temperature, and chemesthesis (i [...]

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Gills, L. A., A. V. A. Resurreccion, W. C. Hurst, A. E. Reynolds e S. C. Phatak. "Sensory Profiles of Carrot (Daucus carota L.) Cultivars Grown in Georgia". HortScience 34, n.º 4 (julho de 1999): 625–28. http://dx.doi.org/10.21273/hortsci.34.4.625.

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Descriptive analysis was used to compare sensory color, flavor, and textural attributes of Georgia-grown carrots. The relation between °Brix, total sugar, and intensity perception of sweetness was also studied. Significant differences existed in the perception of sweet taste and of color, and in levels of °Brix and percentage of sugar among all cultivars, but perceived intensity of sweetness was not related to the levels of °Brix or percentage of sugar. No significant differences were found among cultivars in harsh carroty, green, astringent, and earthy flavors, and in the perception of sour taste. Intensity ratings for perceived hardness were nonsignificant in either study. Differences in sensory profiles existed among all cultivars, but no trend was evident in the relation of sweetness to harsh flavor.

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Canon, Francis, Fabrice Neiers e Elisabeth Guichard. "Saliva and Flavor Perception: Perspectives". Journal of Agricultural and Food Chemistry 66, n.º 30 (2 de julho de 2018): 7873–79. http://dx.doi.org/10.1021/acs.jafc.8b01998.

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Glascock, R. A., R. K. Miller, C. R. Kerth e K. Adhikari. "Beef flavor and consumer perception". Meat Science 101 (março de 2015): 132. http://dx.doi.org/10.1016/j.meatsci.2014.09.078.

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Auvray, Malika, e Charles Spence. "The multisensory perception of flavor". Consciousness and Cognition 17, n.º 3 (setembro de 2008): 1016–31. http://dx.doi.org/10.1016/j.concog.2007.06.005.

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Ben Taleb, Ziyad, Alison Breland, Raed Bahelah, Mohammad Ebrahimi Kalan, Mayra Vargas-Rivera, Rana Jaber, Thomas Eissenberg e Wasim Maziak. "Flavored Versus Nonflavored Waterpipe Tobacco: A Comparison of Toxicant Exposure, Puff Topography, Subjective Experiences, and Harm Perceptions". Nicotine & Tobacco Research 21, n.º 9 (4 de julho de 2018): 1213–19. http://dx.doi.org/10.1093/ntr/nty131.

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Abstract Introduction Flavored waterpipe (WP) tobacco is the main type of tobacco used by young WP smokers, and a major factor attracting youth to smoke. However, evidence regarding the effect of limiting flavor on WP smokers’ experience continues to be lacking. This study aims at evaluating the effect of flavor restriction on WP smokers’ toxicant exposure, smoking topography, subjective experiences and harm perception. Methods Thirty-two WP smokers completed two, 45-minute ad libitum smoking sessions (preferred flavor vs non-flavored tobacco) in a crossover design pilot study. Plasma nicotine concentration and exhaled carbon monoxide (eCO) were measured before and after each smoking session. Puff topography was recorded throughout the smoking session. Participants completed survey questionnaires assessing subjective smoking experiences and harm perception. Results Significant differences were observed in plasma nicotine concentration between the two WP tobacco conditions, with a higher increase in plasma nicotine concentration following the flavored tobacco session. There were no significant differences between the two WP tobacco conditions for eCO and smoking topography measures. Compared with the non-flavored WP tobacco, we documented enhanced subjective smoking measures of satisfaction, calmness, taste, puff liking and enjoyment following the preferred flavored WP tobacco session. Cigarette harm perception was significantly higher among participants after smoking their preferred flavor compared with non-flavored WP tobacco. Conclusions Limiting tobacco flavor has a substantial effect on WP smokers’ nicotine exposure, subjective experience and harm perception. Therefore, eliminating or restricting WP flavors could be an essential element of comprehensive tobacco control policies to reduce the appeal of WP tobacco products for youth. Implications This study highlights the important role of flavor in shaping WP smokers’ experiences and exposures and the potential impact that regulating flavored WP tobacco may have on curbing WP use among youth in the US. Such regulations may reduce the appeal and the interest in WP smoking initiation and continued use.

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DeVito, Elise E., Kevin P. Jensen, Stephanie S. O’Malley, Ralitza Gueorguieva, Suchitra Krishnan-Sarin, Gerald Valentine, Peter I. Jatlow e Mehmet Sofuoglu. "Modulation of “Protective” Nicotine Perception and Use Profile by Flavorants: Preliminary Findings in E-cigarettes". Nicotine & Tobacco Research 22, n.º 5 (17 de abril de 2019): 771–81. http://dx.doi.org/10.1093/ntr/ntz057.

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Abstract Introduction Characterizing flavors are widely available in e-cigarettes and motivate initiation and continued use. Flavors may enhance appeal and facilitate development of addiction to tobacco products through modulation of tobacco products’ reinforcing or aversive actions. Palatable flavors (eg, fruit) may increase appeal through primary reinforcing properties. Menthol’s cooling and anesthetic effects may increase appeal by counteracting nicotine’s aversive effects. Genetics provide a method for modeling individual differences in sensitivity to nicotine’s effects. A common polymorphism, rs16969968, encoded in the α5 nicotinic acetylcholine receptor subunit gene (CHRNA5), is a well-recognized marker for smoking risk and reduces sensitivity to nicotine aversiveness. Methods This pilot study tested how flavors impacted e-cigarette appeal and self-administration. In a single testing day, cigarette smokers (N = 32; 94% menthol-smokers) self-administered e-cigarettes containing e-liquids differing in nicotine level (0 mg/mL, 24 mg/mL) and flavor (unflavored, menthol, fruit-flavored) within directed and ad libitum e-cigarette paradigms. Subjective drug effects, number of puffs, rs16969968 genotype, plasma nicotine, and menthol glucuronide levels were collected. Results Menthol partially ameliorated nicotine aversiveness; fruit did not. In nicotine’s absence, fruit flavor increased self-reported preference and ad libitum use relative to menthol-containing or unflavored e-liquids. Individuals with high-smoking-risk rs16969968 genotype (N = 7) reported greater craving alleviation following directed administration of nicotine-containing e-liquids, showed a trend rating nicotine-containing e-liquids as less harsh, and self-administered more nicotine during ad libitum compared to individuals with low-smoking-risk genotype (N = 23). Conclusions While menthol countered aversiveness of nicotine-containing e-liquids, fruit flavor increased appeal of nicotine-free e-liquids. These preliminary findings suggest menthol and fruit flavor increase e-cigarettes’ appeal through distinct mechanisms. Implications This study provides a detailed characterization of the effects of flavors (unflavored, menthol, fruit), nicotine (0 mg/mL, 24 mg/mL) and their interactions on the subjective drug effects and ad libitum self-administration of e-cigarettes. Genetics were used to assess these effects in higher-smoking-risk (diminished sensitivity to nicotine aversiveness) and lower-risk groups. Findings could inform impact of regulation of flavors or nicotine in e-cigarettes, and their impacts on vulnerable sub-populations.

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Kim, Esther H. J., Dulce Paredes, Lidia Motoi, Markus Eckert, Yukiko Wadamori, Jennifer Tartaglia, Carter Green, Duncan I. Hedderley e Marco P. Morgenstern. "Dynamic flavor perception of encapsulated flavors in a soft chewable matrix". Food Research International 123 (setembro de 2019): 241–50. http://dx.doi.org/10.1016/j.foodres.2019.04.038.

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Malundo, T. M. M., E. A. Baldwin, R. L. Shewfelt, H. Sisson e G. O. Ware. "Sugars and Acids Influence Flavor Properties of Mango (Mangifera indica L.)". HortScience 31, n.º 4 (agosto de 1996): 644d—644. http://dx.doi.org/10.21273/hortsci.31.4.644d.

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Fruit flavor is a function of sensory perception of taste, aromatic and chemical feeling factor components in the mouth. The specific role of sugars and acids in potentiating flavor perception of volatile compounds and chemical feeling factors is not well known for many fruits. This study was conducted to determine the effects of selected levels of sugars and acids on perception of 3 taste (sweet, sour, bitter), 6 aromatic (banana, grassy, orange peel, peach, pine/turpentine, sweet potato), and 2 chemical feeling factor (astringent, biting) flavor notes in diluted, fresh mango homogenate using a trained descriptive panel. Perception of all flavor descriptors except sour were enhanced by increasing the sugar concentration. An increase in acid concentration enhanced perception of sweet, sour and biting notes while lowering perception of the astringent, peach and pine/turpentine notes. Brix-to-acid ratio (BAR) was found to be an effective chemical indicator for perception of sourness but was not effective for perception of sweetness. These results provide insight into optimum balances of sugars and acids as they influence mango flavor perception specifically in preparation of juice blends, selection of cultivars for specific fresh markets, or determination of optimum ripeness in the marketplace.

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Forestell, Catherine A. "Flavor Perception and Preference Development in Human Infants". Annals of Nutrition and Metabolism 70, Suppl. 3 (2017): 17–25. http://dx.doi.org/10.1159/000478759.

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As most parents and caregivers are aware, feeding children a nutritionally balanced diet can be challenging. Children are born with a biological predisposition to prefer sweet and to avoid bitter foods such as green leafy vegetables. It has been hypothesized that this predisposition evolved to attract children to energy-dense foods while discouraging the consumption of toxins. Although this may have enhanced survival in environments historically characterized by food scarcity, it is clearly maladaptive in many of today's food environments where children are surrounded by an abundance of sweet-tasting, unhealthful foods and beverages that place them at risk for excessive weight gain. Because overweight or obese children tend to become overweight or obese adults who are at risk for a range of cardiovascular diseases, it is of primary importance to develop effective evidence-based strategies to promote the development of healthy eating styles. Fortunately, accumulating evidence suggests that, starting before birth and continuing throughout development, there are repeated and varied opportunities for children to learn to enjoy the flavors of healthful foods. Because flavors are transmitted from the maternal diet to amniotic fluid and breast milk, mothers who consume a variety of healthful foods throughout pregnancy and lactation provide their infants with an opportunity to learn to like these flavors. This in turn eases the transition to healthful foods at weaning. In contrast, infants fed formula learn to prefer its invariant flavor profile, which differs from breast milk, and may initially be less accepting of flavors not found in formula. This process can continue throughout weaning and into childhood if infants are repeatedly exposed to a variety of healthful foods, even if they initially dislike them. These early-life sensory experiences establish food preferences and dietary patterns that set the stage for lifelong dietary habits.

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Small, Dana M., Joel Voss, Y. Erica Mak, Katharine B. Simmons, Todd Parrish e Darren Gitelman. "Experience-Dependent Neural Integration of Taste and Smell in the Human Brain". Journal of Neurophysiology 92, n.º 3 (setembro de 2004): 1892–903. http://dx.doi.org/10.1152/jn.00050.2004.

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Flavor perception arises from the central integration of peripherally distinct sensory inputs (taste, smell, texture, temperature, sight, and even sound of foods). The results from psychophysical and neuroimaging studies in humans are converging with electrophysiological findings in animals and a picture of the neural correlates of flavor processing is beginning to emerge. Here we used event-related fMRI to evaluate brain response during perception of flavors (i.e., taste/odor liquid mixtures not differing in temperature or texture) compared with the sum of the independent presentation of their constituents (taste and/or odor). All stimuli were presented in liquid form so that olfactory stimulation was by the retronasal route. Mode of olfactory delivery is important because neural suppression has been observed in chemosensory regions during congruent taste–odor pairs when the odors are delivered by the orthonasal route and require subjects to sniff. There were 2 flavors. One contained a familiar/congruent taste–odor pair (vanilla/sweet) and the other an unfamiliar/incongruent taste–odor pair (vanilla/salty). Three unimodal stimuli, including 2 tastes (sweet and salty) and one odor (vanilla), as well as a tasteless/odorless liquid (baseline) were presented. Superadditive responses during the perception of the congruent flavor compared with the sum of its constituents were observed in the anterior cingulate cortex (ACC), dorsal insula, anterior ventral insula extending into the caudal orbitofrontal cortex (OFC), frontal operculum, ventral lateral prefrontal cortex, and posterior parietal cortex. These regions were not present in a similar analysis of the incongruent flavor compared with the sum of its constituents. All of these regions except the ventrolateral prefrontal cortex were also isolated in a direct contrast of congruent − incongruent. Additionally, the anterior cingulate, posterior parietal cortex, frontal operculum, and ventral insula/caudal OFC were also more active in vanilla + salty minus incongruent, suggesting that delivery of an unfamiliar taste–odor combination may lead to suppressed neural responses. Taken together with previous findings in the literature, these results suggest that the insula, OFC, and ACC are key components of the network underlying flavor perception and that taste–smell integration within these and other regions is dependent on 1) mode of olfactory delivery and 2) previous experience with taste/smell combinations.

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Schober, Amanda L., e Devin G. Peterson. "Flavor Release and Perception in Hard Candy: Influence of Flavor Compound−Flavor Solvent Interactions". Journal of Agricultural and Food Chemistry 52, n.º 9 (maio de 2004): 2628–31. http://dx.doi.org/10.1021/jf0354287.

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Larsson, M., e K. Larsson. "Neglected aspects of food flavor perception". Colloids and Surfaces A: Physicochemical and Engineering Aspects 123-124 (maio de 1997): 651–55. http://dx.doi.org/10.1016/s0927-7757(96)03828-9.

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Schwartz, Mathieu, Francis Canon, Gilles Feron, Fabrice Neiers e Amparo Gamero. "Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization". Foods 10, n.º 9 (26 de agosto de 2021): 2006. http://dx.doi.org/10.3390/foods10092006.

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Flavor perception during food intake is one of the main drivers of food acceptability and consumption. Recent studies have pointed to the oral microbiota as an important factor modulating flavor perception. This review introduces general characteristics of the oral microbiota, factors potentially influencing its composition, as well as known relationships between oral microbiota and chemosensory perception. We also review diverse evidenced mechanisms enabling the modulation of chemosensory perception by the microbiota. They include modulation of the chemosensory receptors activation by microbial metabolites but also modification of receptors expression. Specific enzymatic reactions catalyzed by oral microorganisms generate fragrant molecules from aroma precursors in the mouth. Interestingly, these reactions also occur during the processing of fermented beverages, such as wine and beer. In this context, two groups of aroma precursors are presented and discussed, namely, glycoside conjugates and cysteine conjugates, which can generate aroma compounds both in fermented beverages and in the mouth. The two entailed families of enzymes, i.e., glycosidases and carbon–sulfur lyases, appear to be promising targets to understand the complexity of flavor perception in the mouth as well as potential biotechnological tools for flavor enhancement or production of specific flavor compounds.

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Zhang, Ge, Hong Chun Yang e Wen Ding Wei. "Simulation of Toothpaste Flavor Transportation in Oral and Nasal Cavity during Respiration". Applied Mechanics and Materials 300-301 (fevereiro de 2013): 195–98. http://dx.doi.org/10.4028/www.scientific.net/amm.300-301.195.

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This study aimed at investigating the perception of toothpaste flavors during tooth brushing. The 3D geometrical model of human oral cavity and nasal cavity was built. The dynamic concentration of investigated flavor limonene under certain tidal volume was obtained with computational fluid dynamics (CFD) technology. It was found that the designed taste could be reached within half minutes for limonene. According to the data within 180s, the taste did not changed significantly during the whole brushing time. Tidal volume was crucial for the perception for the toothpaste.

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Chen, Yanping, Ying Liu e Xi Feng. "Food Perception: Taste, Smell and Flavour". Foods 12, n.º 19 (29 de setembro de 2023): 3628. http://dx.doi.org/10.3390/foods12193628.

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Maier, Joost X. "Single-neuron responses to intraoral delivery of odor solutions in primary olfactory and gustatory cortex". Journal of Neurophysiology 117, n.º 3 (1 de março de 2017): 1293–304. http://dx.doi.org/10.1152/jn.00802.2016.

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Smell plays a major role in our perception of food. Odorants released inside the mouth during consumption are combined with taste and texture qualities of a food to guide flavor preference learning and food choice behavior. Here, we built on recent physiological findings that implicated primary sensory cortex in multisensory flavor processing. Specifically, we used extracellular recordings in awake rats to characterize responses of single neurons in primary olfactory (OC) and gustatory cortex (GC) to intraoral delivery of odor solutions and compare odor responses to taste and plain water responses. The data reveal responses to olfactory, oral somatosensory, and gustatory qualities of intraoral stimuli in both OC and GC. Moreover, modality-specific responses overlap in time, indicating temporal convergence of multisensory, flavor-related inputs. The results extend previous work suggesting a role for primary OC in mediating influences of taste on smell that characterize flavor perception and point to an integral role for GC in olfactory processing. NEW & NOTEWORTHY Food perception is inherently multisensory, taking into account taste, smell, and texture qualities. However, the neural mechanisms underlying flavor perception remain unknown. Recording neural activity directly from the rat brain while animals consume multisensory flavor stimuli, we demonstrate that information about odor, taste, and mouthfeel of food converges on primary taste and smell cortex. The results suggest that processing of naturalistic, multisensory information involves an interacting network of primary sensory areas.

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Pu, Biwen, Ruixin Meng, Yige Shi e Dandan Pu. "Decoding the Effect of Running on Flavor Perception Changes during Consumption of Sports Drinks". Foods 13, n.º 8 (20 de abril de 2024): 1266. http://dx.doi.org/10.3390/foods13081266.

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An online survey was conducted to show that most respondents preferred sports drinks with sweet and fruity characteristics. Eleven sports drinks with higher consumers’ preferences were further selected for aroma and taste evaluation. Temporal dominance of sensations analysis showed that fruity and fresh attributes were dominant, while sour and fruity sweet were dominant tastes during consumption. β-Damascenone, β-ionone, and linalool contributing to floral perception, γ-decalactone, ethyl cinnamate, and isoamyl acetate contributing to fruity perception, and menthol contributing to fresh perception were confirmed by odor activity value analysis. Running affected the nasal air flow and the saliva secretion, resulting in the flavor perception changing from fruity sweet, sweet, and fruity to sour because the recognition threshold decreased for sweet, fruity, floral, and fresh flavors and increased for saltiness, astringency, and sour tastes.

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Wu, XuJun. "What influences human’s flavor perception to Skittles?" Journal of Pharmacy and Pharmaceutics 4, n.º 2 (10 de novembro de 2017): 172–76. http://dx.doi.org/10.15436/2377-1313.17.1691.

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Luckemeyer, T. J., R. K. Miller, C. R. Kerth e K. Adhikari. "Beef flavor attributes and consumer perception II". Meat Science 112 (fevereiro de 2016): 114. http://dx.doi.org/10.1016/j.meatsci.2015.08.035.

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Marks, Lawrence E., Timothy G. Shepard, Kelly Burger e Emily M. Chakwin. "Flavor-intensity perception: Effects of stimulus context". Physiology & Behavior 105, n.º 2 (janeiro de 2012): 443–50. http://dx.doi.org/10.1016/j.physbeh.2011.08.039.

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Wallace, Mark T. "Multisensory Perception: The Building of Flavor Representations". Current Biology 25, n.º 20 (outubro de 2015): R986—R988. http://dx.doi.org/10.1016/j.cub.2015.09.009.

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Ellender, G., e P. Moynihan. "Oral Health Impacts on Flavor and Significance in Dental Treatment". JDR Clinical & Translational Research 6, n.º 4 (15 de fevereiro de 2021): 460–62. http://dx.doi.org/10.1177/2380084421995096.

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The mouth is pivotal in the generation of flavor, the pleasure of eating, and the selection of food. Flavor—representing the integration of olfaction (smell) with gustation (physiologic taste) and as influenced by oral somatosenses—is rarely afforded attention in oral research and dental practice. This article considers the interrelationship between oral health and flavor and highlights gaps in current knowledge. Altered oral function associated with operative and restorative treatment can feasibly alter the perception of flavor through diverse ways. Oral diseases and the generation of biofilms on restorative materials have potential to influence the oral microbiota and the perception of flavor. Alterations in masticatory function (through tooth loss, restorative materials, and prostheses with nonbiological surfaces and shapes) compounded by associated influences in the composition and quantity of saliva can affect the release of odorants and tastants from foods and beverages. Furthermore, changes occur in the perception of flavor throughout life and are significant in the aging and medically compromised population with the potential to affect nutrition and pleasure. Dental research and clinical practice should be at the forefront of biomedical science in understanding and promoting the importance and relevance of flavor in the well-being of patients. However, more research is required to guide clinical practice in consideration of olfactory and gustatory function as a component of total patient care. Knowledge Transfer Statement: This commentary highlights the research gaps in knowledge pertaining to the association between oral health and flavor and the significance of flavor to dental practice.

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Baldwin, Elizabeth A., John W. Scott e Jinhe Bai. "Sensory and Chemical Flavor Analyses of Tomato Genotypes Grown in Florida during Three Different Growing Seasons in Multiple Years". Journal of the American Society for Horticultural Science 140, n.º 5 (setembro de 2015): 490–503. http://dx.doi.org/10.21273/jashs.140.5.490.

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Thirty-eight tomato (Solanum lycopersicum L.) genotypes were analyzed for sensory attributes “sweet,” “sour,” and “overall flavor” over 7 years, one to three seasons per year (March, June, and December) as well as for physical and chemical flavor-related attributes including color, sugars, acids, and aroma volatiles (6–7 years). Principal component analysis of the data of nine genotypes showed that for harvest season, December-harvested fruit were generally associated with more acids and sourness perception and less sugars and sweetness perception and, therefore, lower overall flavor ratings compared with June-harvested fruit. March-harvested samples were intermediate. Despite the seasonal variations, there were significant differences between genotypes for sensory perception of sweetness, sourness, and flavor, between seasons for sourness and flavor, and between years for flavor, with some interactions between genotypes, seasons, and years. In addition to sugar and acid measurements, 29 aroma volatiles were evaluated in 33 genotypes over the seasons. Eleven volatiles were found to positively correlate with flavor perception and 13 enhanced flavor along with the soluble solids/titratable acidity ratio in a two-predictor model, providing aroma targets for breeders. Among the genotypes evaluated most frequently were the Florida industry standard ‘Florida 47’ and University of Florida hybrid ‘Fla. 8153’ which was released in 2006 and is now marketed as Tasti-Lee®. ‘Florida 47’ was almost always rated lower for sweet and overall flavor compared with ‘Fla. 8153’. On a 1–9 hedonic scale, where 1 was least sweet, sour, or flavorful and 9 was most sweet, sour, or flavorful, average scores over the 7 years were 3.8 and 5.1 for sweet and 4.1 and 5.7 for overall flavor for ‘Florida 47’ and ‘Fla. 8153’, respectively. Other genotypes related to ‘Fla. 8153’, including its parents, were also rated high for sweet and overall flavor compared with ‘Florida 47’ and other commercial cultivars grown in Florida. Correspondingly, sugar measurements were higher, while acid measurements were slightly lower for ‘Fla. 8153’ compared with ‘Florida 47’. Thirteen out of 29 aroma compounds showed differences between these two genotypes, with eight being higher in ‘Fla. 8153’ (including many fruity/floral notes) and four higher in Florida 47 (C-5 and C-6 aldehydes and alcohols giving green notes). This provides a useful chemical model for two genotypes that differ in flavor quality that can be exploited by breeders seeking to improve flavor.

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King, Bonnie M., Paul Arents, N. Bouter, C. A. A. Duineveld, M. Meyners, S. I. Schroff e S. T. Soekhai. "Sweetener/Sweetness-Induced Changes in Flavor Perception and Flavor Release ofFruityandGreenCharacter in Beverages". Journal of Agricultural and Food Chemistry 54, n.º 7 (abril de 2006): 2671–77. http://dx.doi.org/10.1021/jf060195f.

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Schober, Amanda L., e Devin G. Peterson. "Flavor Release and Perception in Hard Candy: Influence of Flavor Compound−Compound Interactions". Journal of Agricultural and Food Chemistry 52, n.º 9 (maio de 2004): 2623–27. http://dx.doi.org/10.1021/jf0353133.

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Guichard, E. "Interactions between flavor compounds and food ingredients and their influence on flavor perception". Food Reviews International 18, n.º 1 (5 de março de 2002): 49–70. http://dx.doi.org/10.1081/fri-120003417.

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Moiseenko, Konstantin V., Olga A. Glazunova, Olga S. Savinova, Betty O. Ajibade, Oluwatosin A. Ijabadeniyi e Tatyana V. Fedorova. "Analytical Characterization of the Widely Consumed Commercialized Fermented Beverages from Russia (Kefir and Ryazhenka) and South Africa (Amasi and Mahewu): Potential Functional Properties and Profiles of Volatile Organic Compounds". Foods 10, n.º 12 (11 de dezembro de 2021): 3082. http://dx.doi.org/10.3390/foods10123082.

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In this study, four commercialized indigenous fermented beverages most highly consumed in Russia (kefir and ryazhenka) and South Africa (amasi and mahewu) were analyzed for their potential health-promoting properties and flavor-forming volatile organic compounds (VOC). The analysis of antioxidant capacity demonstrated superiority of dairy-based beverages (kefir, ryazhenka and amasi) over the corn-based mahewu; however, mahewu outperformed dairy-based beverages in terms of its potential antihypertensive effect (i.e., the ability to inhibit angiotensin I converting enzyme). The fatty acid (FA) content of kefir and ryazhenka were more diverse compared to that of amasi, but included a lesser amount of branched chain FA. In terms of calculated FA nutritional indices (e.g., indices of atherogenicity and thrombogenicity), kefir and ryazhenka performed similarly and significantly better than amasi. The agreement between beverages theoretical flavor profiles, which was obtained based on the flavors of individual VOC, and consumers’ flavor perception allow hypothesizing about the contribution of detected VOC to the overall products’ flavor. The obtained data expand current knowledge regarding traditional fermented beverages and their values in terms of national dietary recommendations. Additionally, reported VOC profiles will promote the inclusion of traditional fermented beverages into the rations based on the flavor pairing concept (which is controversial but widely applied).

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Lokeshwara, Anuja, Gayan Chathuranga Bandara e Chalani Lakshitha Kuruppu. "Tantalizing Flavors of Sri Lanka: Unraveling Tourist Perceptions of Sri Lankan Food Culture". ASEAN Journal on Hospitality and Tourism 21, n.º 3 (31 de dezembro de 2023): 286–304. http://dx.doi.org/10.5614/ajht.2023.21.3.04.

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This research paper explores the perception of tourists regarding Sri Lankan food and its potential for culinary tourism. Sri Lanka, known for its unique flavors and culinary traditions, has a rich gastronomy that remains largely untapped in terms of culinary tourism. The study aims to gain insights into tourists' experiences, preferences, and overall perceptions of Sri Lankan cuisine. The literature review examines the importance of food flavor in shaping tourist satisfaction and its role in gastro tourism worldwide. It also explores the fusion of tradition and gastro tourism in different countries and perceptions towards traditional food experiences. Tourists' expectations and the overall culinary experience are also discussed, highlighting the significance of food in shaping their perception of a destination. The study adopted a qualitative approach and word cloud and thematic analysis were conducted in data analysis. The findings reveal tourists' perceptions of Sri Lankan food, emphasizing its flavors, authenticity, and ability to surpass expectations. Based on these perceptions, recommendations are provided to promote and enhance the gastronomic offerings of Sri Lanka, including culinary promotions, preservation of authenticity, and collaborative partnerships. The conclusion summarizes the themes that emerged from the study and emphasizes the importance of understanding tourists' perceptions to promote culinary tourism and enhance visitor experiences in Sri Lanka. Overall, this research contributes valuable insights to the development of culinary tourism in Sri Lanka and showcases the potential of Sri Lankan cuisine as a captivating and immersive culinary experience for tourists.

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Dunbar, Maureen E., e Jacqueline J. Shade. "Exploring the Links between Sensation & Perception". American Biology Teacher 83, n.º 6 (1 de agosto de 2021): 377–81. http://dx.doi.org/10.1525/abt.2021.83.6.377.

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In a traditional anatomy and physiology lab, the general senses – temperature, pain, touch, pressure, vibration, and proprioception – and the special senses – olfaction (smell), vision, gustation (taste), hearing, and equilibrium – are typically taught in isolation. In reality, information derived from these individual senses interacts to produce the complex sensory experience that constitutes perception. To introduce students to the concept of multisensory integration, a crossmodal perception lab was developed. In this lab, students explore how vision impacts olfaction and how vision and olfaction interact to impact flavor perception. Students are required to perform a series of multisensory tasks that focus on the interaction of multiple sensory inputs and their impact on flavor and scent perception. Additionally, students develop their own hypothesis as to which sensory modalities they believe will best assist them in correctly identifying the flavor of a candy: taste alone, taste paired with scent, or taste paired with vision. Together these experiments give students an appreciation for multisensory integration while also encouraging them to actively engage in the scientific method. They are then asked to hypothesize the possible outcome of one last experiment after collecting and assessing data from the prior tasks.

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Mazzù, Marco Francesco, Veronica Marozzo, Angelo Baccelloni e Flaminia de’ Pompeis. "Measuring the Effect of Blockchain Extrinsic Cues on Consumers’ Perceived Flavor and Healthiness: A Cross-Country Analysis". Foods 10, n.º 6 (18 de junho de 2021): 1413. http://dx.doi.org/10.3390/foods10061413.

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Many studies in the related literature have proven that the perception of flavor and healthiness can be affected by both the product’s intrinsic and extrinsic cues. Package designs, brands, colors, labels and other visual elements exert and influence consumers’ expectations and guide them toward food decisions. With the increasing initiatives promoted within Europe in support of the adoption of blockchain technology in supply chains and agri-food contexts, in the coming years, packages will be used with additional product information certified with the technology itself. Cueing packages with blockchain-certified information could affect consumers in their overall flavor and health perceptions, similarly to that previously demonstrated with other extrinsic cues. In the present study, we analyzed a sample of 310 primary grocery shoppers from Germany, Italy and the UK, demonstrating the effectiveness of technology-certified information on the package of animal milk in influencing consumers’ flavor and health perceptions and exploring the differences and similarities across the three countries and milk categories.

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Rogério Tavares Filho, Elson, Erick Almeida Esmerino, Valfredo de Almeida Santos-Junior, Alessandra Cazzelato Lins da Silva e Helena Maria André Bolini. "Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker". Food Science and Technology International 26, n.º 6 (30 de março de 2020): 549–59. http://dx.doi.org/10.1177/1082013220913361.

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Several government agencies have established guidelines for the food industry to reduce sugar, fat, and salt in processed foods. The objective of this study was to determine the dynamic sensory profile of tomato sauce formulated with flavor enhancers, a bitter blocker and 50% sodium content reduction. The perception of consumers and a trained panel was explored. Consumers performed temporal dominance of sensations (TDS) and temporal acceptance (TA) while the trained panel performed time-intensity analysis (TI). TA indicated that flavor enhancers improve initial acceptance of a sample but that its masking effect weakens 30 s after ingestion. TI showed that despite promoting salty equivalence, substitute salts were not able to completely suppress the bitter taste characteristic of potassium chloride and the addition of lysine as a bitter blocker was the least effective strategy. In TDS the bitter taste was not dominant in any of the samples. However, the presence of unusual flavors/tastes to the consumers like metallic and umami seems to have interfered negatively in the evaluation of the flavors. Flavor enhancers have been widely used to reformulate processed foods in order to reduce sodium content, preserving sensory acceptance. This study provides information on the dynamic behavior of different salt substitutes.

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Muradova, Mariam, Alena Proskura, Francis Canon, Irina Aleksandrova, Mathieu Schwartz, Jean-Marie Heydel, Denis Baranenko, Liudmila Nadtochii e Fabrice Neiers. "Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing". Foods 12, n.º 24 (14 de dezembro de 2023): 4484. http://dx.doi.org/10.3390/foods12244484.

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Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a significant portion of aroma precursors accumulates in numerous food products as nonvolatile and flavorless glycoconjugates, termed glycosidic aroma precursors. When subjected to enzymatic hydrolysis, these seemingly inert, nonvolatile glycosides undergo transformation into fragrant volatiles or volatiles that can generate odor-active compounds during food processing. In this context, microbial β-glucosidases play a pivotal role in enhancing or compromising the development of flavors during food and beverage processing. β-glucosidases derived from bacteria and yeast can be utilized to modulate the concentration of particular aroma and taste compounds, such as bitterness, which can be decreased through hydrolysis by glycosidases. Furthermore, oral microbiota can influence flavor perception by releasing volatile compounds that can enhance or alter the perception of food products. In this review, considering the glycosidic flavor precursors present in diverse food and beverage products, we underscore the significance of glycosidases with various origins. Subsequently, we delve into emerging insights regarding the release of aroma within the human oral cavity due to the activity of oral microbial glycosidases.

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Laird, H., R. Miller, C. Kerth e K. Adhikari. "Millennial’s Perception of Beef, Pork and Chicken Flavor". Meat and Muscle Biology 1, n.º 2 (1 de janeiro de 2017): 2. http://dx.doi.org/10.22175/rmc2016.002.

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Sano, Naomi, Ayaka Miyamoto, Mao Igasaki, Shiori Itoh, Haruna Ohkaji, Yoshie Yamagata, Jun Kayashita, Sumi Sugiyama e Yoshiaki Sugawara. "Food Flavor Perception as Expressed via Sensory Spectrograph". Psychology 07, n.º 02 (2016): 223–37. http://dx.doi.org/10.4236/psych.2016.72025.

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Brennan, E. M., C. Setser e K. A. Schmidt. "Yogurt Thickness: Effects on Flavor Perception and Liking". Journal of Food Science 67, n.º 7 (setembro de 2002): 2785–89. http://dx.doi.org/10.1111/j.1365-2621.2002.tb08817.x.

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Small, Dana M., e John Prescott. "Odor/taste integration and the perception of flavor". Experimental Brain Research 166, n.º 3-4 (19 de julho de 2005): 345–57. http://dx.doi.org/10.1007/s00221-005-2376-9.

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