Multimodal flavour perception: the impact of sweetness, bitterness, alcohol content and carbonation level on flavour perception
Flavour perception of food and beverages is a complex multisensory experience involving the gustatory, olfactory, trigeminal, auditory and visual senses. Thus, investigations into multimodal flavour perception require a multidisciplinary design of experiments approach. This research has focussed on...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2011
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| Online Access: | https://eprints.nottingham.ac.uk/13432/ |