Thermal taster status: A review of physiological aspects, methodological variables in phenotypical characterisation and relationship with sensory perception and affective response

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: April 2026

Source: Food Quality and Preference, Volume 138

Author(s): Chiara Chirilli, Maria Piochi, Qian Yang, Margaret Thibodeau, Janita Jossie Botha, Giada Luraschi, Joanne Hort, Luisa Torri

Publication date: April 2026Source: Food Quality and Preference, Volume 138Author(s): Chiara Chirilli, Maria Piochi, Qian Yang, Margaret Thibodeau, Janita Jossie Botha, Giada Luraschi, Joanne Hort, Luisa Torri Read More

Related posts:

Default ThumbnailThermal taster status: An exploratory taste-specific stratification Default ThumbnailA large-scale European study on the role of sensory liking, emotional responses, and food neophobia in driving the acceptance of sustainable meals served in school canteens Default ThumbnailEffects of repeated visual and olfactory exposure to sweet and sour cues on appetite and food liking Default ThumbnailStress-driven shifts in sensory desire and food appetite Default ThumbnailHow to present insect images on packaging? The impact of aesthetic design on the acceptance of insect food Default ThumbnailPromotion vs. prevention? The impacts of national cultural values and regulatory focus on near-expiry food across Malaysia and China