Beverage Sensory Modification
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Beschreibung
This Special Issue on “Beverage Sensory Modification” presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes psychological and cross-modal influences, where the sensory modification occurs in the subject’s brain rather than as a result of modified physical–chemical properties of objects.
Autor*in
Manuel Malfeito Ferreira
Themen in »Beverage Sensory Modification«
closure type opening sounds wine perception expectations packaging glass swirling glass shape nonequilibrium conditions oxygen sensor wine tasting whey pivot profile CATA fermented beverage cross-modal correspondence