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Distal Attribution and Distance Perception in Sensory Substitution [PDF]
Perception, 2010 In sensory substitution, the user may be directly aware of distal objects, as in everyday perception, or make explicit cognitive inferences based on an awareness of the proximal stimulation. Anecdotal evidence supports the experience of distal attribution, but so far there have been few rigorous experimental tests of the claim.
Joshua H, Siegle, William H, Warren
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Frontiers in Psychology, 2018 Coffee and green tea are popular beverages consumed at both hot and cold temperatures. When people consume hot beverages concurrently with other activities, they may experience at different temperatures over the period of consumption.
Ragita C. Pramudya, Han-Seok Seo
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Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia
Foods, 2021 The relationship between food-related individual characteristics and performance in sensory evaluation was investigated. The study focused on differences in discriminative ability and perceptual sensitivity according to levels of product involvement or ...
Yun-Mi Lee +3 more
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Willingness to Pay for Sensory Attributes in Beer [PDF]
Agricultural and Resource Economics Review, 2014 As microbrew beers have become more popular, the intrinsic characteristics of beer have become more important in consumer purchasing decisions. We identify sensory properties that influence consumers' willingness to pay for beer using a contingent valuation model that includes subjective sensory evaluations and socio-demographic characteristics of ...
Gabrielyan, Gnel +3 more
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Foods, 2021 The usefulness of digital image analysis in estimating sensory attributes of grape seeds in relation to maturation level was evaluated for the first time. Seeds from Syrah grapes harvested throughout the ripening period were grouped according to maturity
María Jesús Cejudo-Bastante +3 more
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The attribute rating test for sensory analysis
Water Science and Technology, 2004 This new sensory method evaluates the intensity of an odorant by using a modified “paired-comparison” format. It can be applied to any situation for which the odor-causing agent is known and a purified standard is available. The attribute rating test requires that a standard solution of the odorant be prepared at a concentration that is both readily ...
A M, Dietrich +4 more
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The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils
Molecules, 2017 Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them.
Cristina Campestre +3 more
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Shipin gongye ke-ji, 2022 The sensory characteristics of 8 herbal near-water beverages were studied, which were separately from Pinus massoniana, Lophatherum gracile, mulberry leaf, chrysanthemum, Osmanthus fragrans, Mentha haplocalyx leaf, Perilla frutescens leaf, and birch sap.
Yuezhang CHEN +6 more
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Textural and flavour characteristics of commercial tomato ketchups
Czech Journal of Food Sciences, 2009 A set of 20 samples of tomato ketchup purchased on the market were analysed by several rheological procedures (Rheo-Stress 300) and by sensory profiling of both textural and flavour characteristics. A great variance was observed of all characteristics in
Zdeňka Panovská +4 more
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, 2021 The disciplinary protocol of protected designation of origin (PDO) water buffalo ricotta cheese allows to use both different ingredients and production technologies. This does not allow having a straight sensory profile.
Miele N. A. +4 more
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