Sensory Science Theory and Applications in Foods

Bridging the gap between sensory science and product evaluation. More than meets the tongue: temporal characteristics of taste intensity and quality. Oral chemesthesis: the importance of time and temperature for the perception of chemical irritants. Specifics anosmias: implicaitons for the physiological mechanisms of quality discrimination. Toward the unification of the laws of sensation: some foods for thought. Metaphor and the unity of the senses. Neutral networks in sensory perception. Descriptive analysis and concept alignment. Language and categorization in wine expertise. Individual differences in taste and smell. Descriptive techniques and their hybridiz