All Outputs (22)

Improving immersive consumption contexts using virtual & mixed reality (2024)
Journal Article

Immersive technologies, such as Virtual Reality (VR), provide a great opportunity to create relevant contexts in consumer studies. However, challenges persist in consuming food and drink during immersion and ensuring effective data collection. This s... Read More about Improving immersive consumption contexts using virtual & mixed reality.

Methods for fungiform papillae assessment: A collaborative study among European research units (2023)
Journal Article

Fungiform papillae (FP) are the anatomical structures dedicated to gustatory and somatosensory signal triggering. Whether the density of FP (FPD = FP/cm2) is associated with oral responsiveness is controversial, and the disparity in previous findings... Read More about Methods for fungiform papillae assessment: A collaborative study among European research units.

Applying regression tree analysis to explore willingness to reduce meat and adopt protein alternatives among Australia, China and the UK (2023)
Journal Article

The increasing global demand for meat causes additional environmental and food security issues. Adoption of a healthy and sustainable diet through the reduction of meat consumption may represent one approach to tackle these problems. An online survey... Read More about Applying regression tree analysis to explore willingness to reduce meat and adopt protein alternatives among Australia, China and the UK.

The impact of varying key sensory attributes on consumer perception of beer body (2023)
Journal Article

Beer body remains a poorly defined term, and although technical brewing experts currently describe it as the fullness of flavour and mouthfeel, little is known regarding the impact of different sensory factors on its perception. Previous studies have... Read More about The impact of varying key sensory attributes on consumer perception of beer body.

Using correlation matrices to standardise sweet liking status classification (2022)
Journal Article

Distinct hedonic patterns of sweet taste liking have been widely recognised for more than half a century. Despite there being a growing consensus on the role of Sweet Liking Status (SLS) in food choice behaviour, current classification methods for th... Read More about Using correlation matrices to standardise sweet liking status classification.

Improving simulated consumption context with virtual Reality: A focus on participant experience (2022)
Journal Article

Context can have a significant impact on liking, emotional response and product choice, and Virtual Reality (VR) is a promising tool to evoke realistic consumption contexts in a controlled testing environment. This study compared an innovative approa... Read More about Improving simulated consumption context with virtual Reality: A focus on participant experience.

The impact of time standardising TCATA by modality data on the multisensory profile of beer (2021)
Journal Article

Temporal sensory profiles are increasingly assessed ‘by modality’ to investigate complex profiles and multisensory properties of foods and beverages. Panellists’ noise in temporal data caused by differences in oral and cognitive processing cannot ent... Read More about The impact of time standardising TCATA by modality data on the multisensory profile of beer.

A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager (2021)
Journal Article

Previous research suggested that iso-alpha-acids and hulupones add different bitterness profiles to beer and hop-derived volatiles modify temporal dimensions of bitterness qualities via cross-modal interactions. This research aimed to understand the... Read More about A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager.

Rare sugars: metabolic impacts and mechanisms of action: a scoping review (2021)
Journal Article

Food manufacturers are under increasing pressure to limit the amount of free sugars in their products. Many have reformulated products to replace sucrose, glucose and fructose with alternative sweeteners, but some of these have been associated with a... Read More about Rare sugars: metabolic impacts and mechanisms of action: a scoping review.

Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept (2021)
Journal Article

Body is a key sensory characteristic for beverage acceptability, drinkability and an important consideration when making a purchase decision. Evidence suggests that consumers perceive low-alcohol beverages as lacking body. Despite the significance of... Read More about Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept.

Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles (2021)
Journal Article

A pilot scale dealcoholisation unit fitted with reverse osmosis (RO) membranes was used to directly compare two beer matrices (stout, lager, ~ 5% ABV) and their dealcoholized counterparts (~0.5% ABV), for physicochemical properties (volatiles, pH, AB... Read More about Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles.

Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality (2021)
Journal Article

Citation: Yorke, J.; Cook, D.; Ford, R. Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality. Beverages 2021, 7, 4. https://doi.

Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking (2021)
Journal Article

© 2021 The Authors This study aimed to investigate the sensory and physicochemical differences of a range of commercial non-alcoholic lagers, as well as their influence on overall liking. Using physicochemical analysis and modified quantitative descr... Read More about Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking.

English version of the food disgust scale: Optimization and other considerations (2021)
Journal Article

© 2021 Wiley Periodicals LLC. The disgust elicited by food plays an important role in food choice and consumption. Recently, Hartmann and Siegrist (Food Quality and Preference, 2018, 63, 38–50) developed and validated in German the food disgust scale... Read More about English version of the food disgust scale: Optimization and other considerations.

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.

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.

Variation in thermally induced taste response across thermal tasters (2018)
Journal Article

Thermal tasters (TTs) perceive thermally induced taste (thermal taste) sensations when the tongue is stimulated with temperature in the absence of gustatory stimuli, while thermal non tasters (TnTs) only perceive temperature. This is the first study... Read More about Variation in thermally induced taste response across thermal tasters.

An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception (2017)
Journal Article

Determination of the number of fungiform papillae (FP) on the human tongue is an important measure that has frequently been associated with individual differences in oral perception, including taste sensitivity. At present, there is no standardised m... Read More about An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception.

Investigating the oronasal contributions to metallic perception (2017)
Journal Article

Metallic taints elicited when consuming food can be unpleasant for the consumer, and are therefore problematic to food manufacturers. Although metallic has been proposed as a taste in the past, evidence remains inconclusive. This study investigates... Read More about Investigating the oronasal contributions to metallic perception.

Thermal taster status: evidence of cross-modal integration (2016)
Journal Article

Thermal taster status refers to the finding that, in some individuals, thermal stimulation of the tongue elicits a phantom taste. Little is known regarding the mechanism for this, it is hypothesised to be a result of cross-wiring between gustatory an... Read More about Thermal taster status: evidence of cross-modal integration.