Dynamics of taste and texture - influence of adaptation and attenuation onperceptions of the sensory properties of food

Lines connect the coordinator with its partners. CORDIS does not always give exact coordinates for projects before 2014. These points are placed at city or country level.

Project objective

Research objectives and content This project will explore aspects of the dynamic perceptions arising from foods. Traditionally sensory analysis of foods is performed using integrated assessments. These assessments do not reflect the timing and duration of the stimulus, or reveal how the sensory signals are processed. The project will examine the relationships between actual flavour release during eating/drinking and perception in both model and real food systems using both single point scores of intensity and continuous assessments. Manipulation of the samples and of the subject-food interactions will be used to determine the factors which influence perception by the processes of sensory adaptation and attenuation or by interference by extraneous sensory inputs, or by altering the actual dynamic intensity of the stimulus. The effects of anticipation on perception will also examined. Novel methods of data analysis and interpretation will be applied, in particular the use of fuzzy logic, to derive models of perceived intensity of flavour in human subjects. The candidate will benefit from training in sensory analysis relating to consumers, in measurement of dynamic flavour release, and mastication patterns and the use of novel data handling and analysis techniques. The candidate will also participate in all appropriate links which IFR fosters with industry.

Original text from CORDIS.

Participants

• INSTITUTE OF FOOD RESEARCH · NORWICHCoordinatorCity levelUnited Kingdom

Links

• View on CORDIS