The development of foods that contain alternating levels of taste intensity in the mouth could lead to reductions in sugar and salt levels, while retaining the same perception as with the original foodstuffs, say researchers from Dutch research group...
The way consumers interpret words relating to complex senses, like ‘creaminess’, may have important cultural differences – even in people who speak the same language, according to a new study.
Tactile textures perceived by the tongue and mouth cavity are the main sense responsible for the perception of texture and mouth-feel, according to new research.
Scientists from the University of Nottingham have reported that
adding an ingredient that induces the sensation of cooling could
boost the perception of fruit flavours, fundamental research that
could have implications for product...