Forde, C.G. (2016). ‘Sensory Science: From Measuring Perception to Understanding Ingestive Behaviour’. Elsevier Reference Module in Food Sciences (online) FDSC 03396 http://dx.doi.org/10.1016/B978-0-08-100596-5.03396-5.
Abstract:
Chemosensory perception is a complex integration of the dynamic series of sensations that occur during food and beverage consumption. Sensory science has developed techniques for objectively quantifying perceptual sensations from different sensory modalities and relating these sensations back to their component stimuli. Beyond their role in promoting hedonic acceptance and palatability for foods, perceptual feedback from taste, smell, and texture play an important role in calorie choice and intake behaviors. Odors identify food sources and stimulate appetite, taste signals the arrival of nutrients and stimulates our metabolic response, and food texture moderates the rate of energy consumption. Sensory science has developed from a science that describes and quantifies sensations, to become a key component in our understanding of how humans select energy and develop their dietary behaviors.
License type:
PublisherCopyrights
Funding Info:
Grant Title: Human Nutritional Sciences Research
Type of Grant: A*STAR BMRC Strategic Positioning Fund (SPF)
Grant Code: SFP2013/003
Description:
The full paper is available for free at the publisher's URL: https://doi.org/10.1016/B978-0-08-100596-5.03396-5