All Outputs (30)

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.

The effect of consumption context on consumer hedonics, emotional response and beer choice (2019)
Journal Article

The context of a consumer test affects participant response. Data collected in a sensory laboratory is likely to have little predictive value of consumer experience in real-life situations. This study determined the effects of context on consumer res... Read More about The effect of consumption context on consumer hedonics, emotional response and beer choice.

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.

Literary Correspondences: Bernardin de Saint-Pierre and Mme de Genlis (2015)
Journal Article

Although Bernardin’s correspondence spans most of his adult life and involves a wide range of correspondents and subject matter, there is a marked increase in the number of correspondents and frequency of correspondence from the time he begins to enj... Read More about Literary Correspondences: Bernardin de Saint-Pierre and Mme de Genlis.

The interactions of CO2, ethanol, hop acids and sweetener on flavour perception in a model beer (2011)
Journal Article

Beer is a complex beverage. Beer flavour is a multisensory experience in which, in addition to aroma volatiles, CO2, ethanol, bitterness (hop acids) and sweetness all contribute. To investigate the interactions between these fundamental components, a... Read More about The interactions of CO2, ethanol, hop acids and sweetener on flavour perception in a model beer.

Effects of Ethanol, Carbonation and Hop Acids on Volatile Delivery in a Model Beer System (2011)
Journal Article

A model beer was created to investigate the effects of ethanol, carbonation and hop acids on volatile release (ethyl acetate, isoamyl alcohol and phenethyl alcohol) using both headspace analysis and in?nose measurement during consumption. None of the... Read More about Effects of Ethanol, Carbonation and Hop Acids on Volatile Delivery in a Model Beer System.