Linking sensory perceptions and physical properties of orange drinks
This paper investigates if sensory perceptions of orange drinks (e.g., acidity, thickness, wateriness) can be linked to physical measurements (e.g., pH, particle size, density). Using this information, manufactured drinks can be tailored according to consumer' desires by, for example, the consu...
| Main Authors: | , , , , , |
|---|---|
| Format: | Conference or Workshop Item |
| Published: |
2017
|
| Online Access: | https://eprints.nottingham.ac.uk/48445/ |