All Outputs (33)

Thermal taster status: Temperature modulation of cortical response to sweetness perception (2020)
Journal Article

© 2020 Temperature is known to impact taste perception, but its reported effect on sweet taste perception in humans is inconsistent. Here, we assess whether thermal taste phenotype alters the temperature modulation of the brains’ response to sweet sa... Read More about Thermal taster status: Temperature modulation of cortical response to sweetness perception.

Impact of capsaicin on aroma release and perception from flavoured solutions (2020)
Journal Article

Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of capsaicin o... Read More about Impact of capsaicin on aroma release and perception from flavoured solutions.

Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy (2020)
Journal Article

© 2020 Elsevier Ltd Predicting cheese quality as early as possible after ripening is important for quality control in the cheese industry. The main aim of this study was to investigate potential metabolites for predictive models of Cheddar cheese qua... Read More about Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy.

Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis (2020)
Journal Article

© 2020 Elsevier Ltd It is well known that perceived taste intensity varies greatly among individuals, and that several factors including taste phenotypes (PROP Taster Status (PTS), Sweet Liking Status (SLS), Thermal Taster Status (TTS)), ethnicity an... Read More about Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis.

Measuring consumer emotional response and acceptance to sustainable food products (2020)
Journal Article

© 2020 Elsevier Ltd With current global challenges such as population growth, climate change and water scarcity, it is critical to develop sustainable strategies to achieve food security. One way to tackle this is by developing new products that use... Read More about Measuring consumer emotional response and acceptance to sustainable food products.

The state of water and fat during the maturation of Cheddar cheese (2019)
Journal Article

Cheddar cheese predicted to develop into different quality classes has been evaluated by time domain Nuclear Magnetic Resonance, Thermogravimetric analysis and quantitative sensory analysis. The water and fat proton signals in the transverse relaxati... Read More about The state of water and fat during the maturation of Cheddar cheese.

Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage (2019)
Journal Article

© 2019 Elsevier Ltd Humans are innately predisposed to enjoy sweetness. However, excessive sugar consumption has been linked to a range of health issues. In order to develop an effective strategy to provide customised products and promote healthy eat... Read More about Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage.

Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean (2018)
Journal Article

© 2018 Elsevier Ltd This study attempted to improve Robusta sensory properties by modifying the beans chemical composition. Building on our previous work, which modified bean pH through acid pre-treatment, a model system was developed where, sugar so... Read More about Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean.

Modifying Robusta coffee aroma by green bean chemical pre-treatment (2018)
Journal Article

Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples wer... Read More about Modifying Robusta coffee aroma by green bean chemical pre-treatment.

It's all in the genes (2018)
Journal Article

Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer (2018)
Journal Article

A low alcohol beer evoking similar sensory enjoyment as its higher alcohol counterpart is potentially an attractive proposition to breweries for increased sales volumes, as well as consumers due to health and societal reasons. This study aimed to det... Read More about Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer.

The impact of PROP and thermal taster status on the emotional response to beer (2018)
Journal Article

With an increasingly competitive global market, understanding consumer emotional response to products can provide a different perspective to identify drivers of consumer food choice behaviour beyond traditional hedonic measurement. This study investi... Read More about The impact of PROP and thermal taster status on the emotional response to beer.

Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status (2014)
Journal Article

Individual variation in taste perception has long been investigated, particular in relation to PROP taster status (PTS). Recently, a new marker has been identified, Thermal Taster Status (TTS), whereby individuals are categorised as thermal tasters (... Read More about Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status.