3‐D printed texture spoons for food flavor and satiety

Foods are perceived when they are eaten through input from the senses, however our sensory modalities (taste, smell, touch, sight, and hearing) do not operate entirely independently. The objective of this study was to test how sensory input from texture, provided extrinsically to the food, impacts t...

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Veröffentlicht in:	Journal of sensory studies 2021-06, Vol.36 (3), p.n/a
Hauptverfasser:	Smith, Molly I., Dando, Robin
Format:	Artikel
Sprache:	eng
Schlagworte:	Flavor Food Food consumption Food industry Olfaction Satiety Sensory evaluation Sensory systems Statistical analysis Taste Yogurt
Online-Zugang:	Volltext
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