Linking sensory perceptions and physical properties of orange drinks

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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...

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Bibliographic Details
Main Authors:	McCulloch, Josie, Isaev, Svetlin, Bachour, Khaled, Jreissat, Mohannad, Wagner, Christian, Makatsoris, Charalampos
Format:	Conference or Workshop Item
Published:	2017
Online Access:	https://eprints.nottingham.ac.uk/48445/

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