Sensory evaluation

Human taste and smell are essential for assessing subtle flavor differences when producing food or beverage products. The Group is working to boost the accuracy of sensory assessments made by product selection panels (tasters). We are also working on creating higher-quality food and beverage products by assessing flavor from various perspectives through the use of new technologies and approaches rooted in areas such as instrumental analysis and brain science.

Research information on Sensory evaluation

  • Paper

    Beer Foam is a Carrier of Aroma Journal of the American Society of Brewing Chemists, DOI:10.1080/03610470.2023.2215686 2023-06-01

  • Paper

    Temporal drivers of liking by period: A case study on lemon-flavored carbonated alcoholic drinks with consumers in natural settings Food Quality and Preference, 106, 104793, (2023) 2023-01-01

  • Paper

    Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks Food Quality and Preference, 101, (2022), 104629 2022-05-01

  • Paper

    Can facial expressions predict beer choices after tasting? A proof of concept study on implicit measurements for a better understanding of choice behavior among beer consumers Food Quality and Preference, 100, 104580, (2022) 2022-03-01

  • Paper

    Temporal Dominance of Sensations paired with dynamic wanting in an ad libitum setting: A new method of sensory evaluation with consumers for a better understanding of beer drinkability Food Quality and Preference, 86, (2020) 2020-07-01

  • Paper

    Comparison of Temporal Profiles among Sucrose, Sucralose, and Acesulfame Potassium after Swallowing Sweetened Coffee Beverages　and Sweetened Water Solutions Beverages 2018-04-01

  • Paper

    The effect of an analytical appreciation of colas on consumer beverage choice Food Quality and Preference, 34, 1-4, (2014) 2014-06-01

  • Paper

    How do tablet properties influence swallowing behaviours? Journal of Pharmacy and Pharmacology, 66(1), 32-39, (2013) 2013-10-01

Back to Fundamental technologies