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Journal article

The role of intrinsic and extrinsic sensory factors in sweetness perception of food and beverages: A review

Abstract:

When it comes to eating and drinking, multiple factors from diverse sensory modalities have been shown to influence multisensory flavour perception and liking. These factors have heretofore been strictly divided into either those that are intrinsic to the food itself (e.g., food colour, aroma, texture), or those that are extrinsic to it (e.g., related to the packaging, receptacle or external environment). Given the obvious public health need for sugar reduction, the present review aims to com...

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Publication status:
Published
Peer review status:
Peer reviewed
Version:
Publisher's Version

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Publisher copy:
10.3390/foods8060211

Authors


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Institution:
University of Oxford
Division:
Medical Sciences Division
Department:
Experimental Psychology
Mielby, LA More by this author
Bertelsen, AS More by this author
Kidmose, U More by this author
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Publisher:
MDPI Publisher's website
Journal:
Foods Journal website
Volume:
8
Issue:
6
Pages:
211
Publication date:
2019-06-14
Acceptance date:
2019-06-12
DOI:
EISSN:
2304-8158
ISSN:
2304-8158
Pubs id:
pubs:1011977
URN:
uri:f54f524b-ff72-4177-a9d4-d7e56b9e699d
UUID:
uuid:f54f524b-ff72-4177-a9d4-d7e56b9e699d
Local pid:
pubs:1011977

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