Sensory memory and food texture

Memory for texture plays an important role in food expectations. After fasting overnight, subjects (41 women, 35 men, age 19-60 years) received a breakfast including breakfast drink, biscuits and yoghurt. Subsequently, they rated their hunger feelings every hour, and returned for a taste experiment in the evening. When unexpectedly confronted...

Do tastants have a smell?

The stimuli used in taste research are usually considered to be odourless. This was tested in two experiments with aqueous solutions of two representative compounds for each of the five taste qualities including umami. In the first experiment elderly and young subjects rated the intensity and pleasantness of three concentrations of the stimuli,...

Texture and flavour memory in foods: An incidental learning experiment

Memory plays a major role in the formation of food expectations. How accessible and how accurate is incidentally acquired and stored product information? In the present experiment the memory for variations in texture (and flavour) was tested with a new and ecologically valid method. Subjects (N = 69:35 women, 34 men, age 19-59 yrs) came to the...

Direct scaling of odour annoyance by population panels

A method for the direct measurement of odour annoyance by means of population panels has been developed. A monitoring program with weekly measurements in 4 different locations has been carried out over a period of 18 months. Simultaneous immission masurements are compared with the odour annoyance. A measure for expressing the odour annoyance has...

Adaptation, recovery and specificity of olfactory receptors