03947nam 22011053a 450 991036756590332120250203235428.09783039214341303921434910.3390/books978-3-03921-434-1(CKB)4100000010106087(oapen)https://directory.doabooks.org/handle/20.500.12854/40822(ScCtBLL)b8519164-1009-47c1-985d-d039fb35ca04(OCoLC)1163829953(oapen)doab40822(EXLCZ)99410000001010608720250203i20192019 uu engurmn|---annantxtrdacontentcrdamediacrrdacarrierAnalysis of Sensory Properties in FoodsEdgar ChambersMDPI - Multidisciplinary Digital Publishing Institute2019Basel, Switzerland :MDPI,2019.1 electronic resource (132 p.)9783039214334 3039214330 The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles.Biology, life sciencesbicsscmayonnaiseChoquet integralmulti-attribute time-intensity (MATI) datafoodsfuzzy measurespecialty foodmonosodium glutamate (MSG)food labelplant breedingconsumer testperceptionmulti-criteria decision-makinginteraction indicesmulticollinearityunique food productssensory thresholdsnaturalquality controlShapley valueprocessingthermosensingwillingness to payesophageal cancercross-cultural affective testcarryover effectsPrunus dulcishot beveragessensory acceptabilitymixed modelschicken soupsensory biasproduct developmenttemperaturemethodological studyrelative importance of attributes to likingproduct improvementnonlinear modelsconsumerlexicondescriptive sensory analysisemulsificationingredienthydroSOStainable productstemporal drivers of liking (TDOL)textureMSG substitutesfunctional data analysisfoodethnic fooddescriptive analysisLMG statisticshelf lifesensory evaluationsensorycoffeefruit chewsdescriptiveBiology, life sciencesChambers Edgar1786544ScCtBLLScCtBLLBOOK9910367565903321Analysis of Sensory Properties in Foods4318290UNINA