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Content archived on 2024-05-07

Dynamics of taste and texture - influence of adaptation and attenuation onperceptions of the sensory properties of food


Research objectives and content
This project will explore aspects of the dynamic perceptions arising from foods. Traditionally sensory analysis of foods is performed using integrated assessments. These assessments do not reflect the timing and duration of the stimulus, or reveal how the sensory signals are processed. The project will examine the relationships between actual flavour release during eating/drinking and perception in both model and real food systems using both single point scores of intensity and continuous assessments. Manipulation of the samples and of the subject-food interactions will be used to determine the factors which influence perception by the processes of sensory adaptation and attenuation or by interference by
extraneous sensory inputs, or by altering the actual
dynamic intensity of the stimulus. The effects of anticipation on perception will also examined. Novel methods of data analysis and interpretation will be applied, in particular the use of fuzzy logic, to derive models of perceived intensity of flavour in human subjects. The candidate will benefit from training in sensory analysis relating to consumers, in measurement of dynamic flavour release, and mastication patterns and the use of novel data handling and analysis techniques. The candidate will also participate in all appropriate links which IFR fosters with industry.

Call for proposal

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EU contribution
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Norwich Research Park, Colney
United Kingdom

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Total cost
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