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Flavour quality as cognitive psychology: the applied science of mental mechanisms relating flavour descriptions to chemical and physical stimulation patterns
journal contribution
posted on 2023-06-08, 21:58 authored by D A BoothWhile carrying out tasks such as describing a flavour or judging the distance of a sample from the top quality or standard quantities of that flavour, the assessor operates within a multidimensional space that has been set up by previous perceptual experience. The actual patterns of chemoreceptor stimulation by the test samples that are integrated into the assessor's scores are identifiable by their summation into sets of orthogonal discrimination scales that best account for scores on a particular response. Such cognitive measurement of the physicochemical bases of flavour quality is illustrated by tastant mixtures in foods and drinks, food aromas from mixtures of volatile compounds, identification of oritactile as well as chemosensory patterns in creamy flavour and interactions of flavour with nutritional information or bodily state.
History
Publication status
- Published
Journal
Food Quality and PreferenceISSN
0950-3293Publisher
ElsevierExternal DOI
Issue
1-2Volume
5Page range
41-54Department affiliated with
- Psychology Publications
Full text available
- No
Peer reviewed?
- Yes
Legacy Posted Date
2015-07-31Usage metrics
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