How Texture Influences Aroma and Taste Perception Over Time in Candies

By A. Saint-Eve, I. Déléris, M. Panouillé, Fanny Dakowski, S. Cordelle, P. Schlich, I. Souchon. 2011

89 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/fcca242cf942a1d39bac3d2a456131177bb7db3b

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Paula Varela
2. Tormod Næs
3. Peter C. Stewart
4. E. Goss

In Nutrition and Dietetics

1. Paula Varela
2. Peter C. Stewart
3. E. Goss

In Sensory Systems

1. Paula Varela
2. Tormod Næs
3. Peter C. Stewart
4. E. Goss

Citations in the corpus

• When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods (2018, background): “…and easier to use and to choose as dominant 524 by panelists to describe products than aroma perception, emphasizing the fact that 525 these attributes are the most discriminating (Kora, Latrille, Souchon, & Martin, 2003; 526 Saint-Eve et al., 2011; Wendin, Solheim, Allmere, & Johansson, 1997).”
• Plate shape and colour interact to influence taste and quality judgments (2013, background): “The texture of food has also been shown to modify the perceptual experience [6-8].”