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This article is part of a Supplement: Volume 3 Supplement 1
This article is part of a Supplement: Volume 3 Supplement 1
This article is part of a Supplement: Volume 3 Supplement 1
This article is part of a Supplement: Volume 3 Supplement 1
This article is part of a Supplement: Volume 3 Supplement 1
This article is part of a Supplement: Volume 3 Supplement 1
This article is part of a Supplement: Volume 3 Supplement 1
This article is part of a Supplement: Volume 3 Supplement 1
This article is part of a Supplement: Volume 3 Supplement 1
This article is part of a Supplement: Volume 3 Supplement 1
This article is part of a Supplement: Volume 3 Supplement 1
This article is part of a Supplement: Volume 3 Supplement 1
This article is part of a Supplement: Volume 3 Supplement 1
A scientific approach to plating needs to be based on perceivers’ responses and anticipate possible cultural and individual differences. It cannot just follow common sense principles, whose validity remain unt...
We report a cross-cultural study designed to investigate whether the type of receptacle in which a coloured beverage is presented influences the colour-flavour associations that consumers make. Participants fr...
Have you ever noticed how many people ask for a Bloody Mary or tomato juice from the drinks trolley on airplanes? The air stewards have, and when you ask the people who order, they will tell you that they rare...
This study assesses the effect of slight hue variations in orange juice (reddish to greenish) on perceived flavour intensity, sweetness, and sourness, and on expected and actual liking. A commercial orange jui...
Wine writers sometimes compare wines to pieces of music, a particular musical style or artist, or even to specific musical parameters. To date, though, it is unclear whether such comparisons merely reflect the...
Champagnes (or sparkling wines that are made using the ‘méthode champenoise’) are composed of white and/or red wine grapes. Their relative proportions are thought to contribute to a sparkling wine’s distinctiv...
The new rounded Cadbury’s Dairy Milk chocolate bar has got some consumers irate because they say it tastes sweeter than the original, more rectangular bar. The company says the formulation has not changed. Who...
Research has demonstrated that factors external to the food source can influence consumers’ perceptions of food. Contextual factors including cutlery or tableware (for example, size and composition), the atmos...
Flavor perception depends not only on the multisensory integration of the sensory inputs associated with the food or drink itself, but also on the multisensory attributes (or atmosphere) of the environment in ...
Common foods consist of several taste qualities. Consumers perceive intensity of a particular taste quality after noticing it among other taste qualities when they eat common foods. We supposed that while one ...
Nowadays, more and more importance is given to how restaurant dishes are visually presented. With regard to the color of the plate, several recent studies have demonstrated that identical foods served on plate...
Recent evidence has shown that changing the plateware can affect the perceived taste and flavour of food, but very little is known about visual and proprioceptive influences of cutlery on the response of consu...
High-throughput genomic tools provide an unprecedented opportunity to study the impact of environmental variables on complex phenotypes at the genome scale. We welcome the establishment of an experimental fram...
Olfaction is a highly salient sensory modality in early human life. Neonates show keen olfactory sensitivity and hedonic responsiveness. However, little is known about hedonic olfactory responsiveness between ...
Citrus sphaerocarpa Hort. ex Tanaka is one of many popular sour citruses in Japan. Its juice processing peel residues contain a lot of useful compounds including essential oil. Our interests mainly focused on the...
In this article, we highlight some of the various ways in which digital technologies may increasingly come to influence, and possibly even transform, our fine dining experiences (not to mention our everyday in...
Heather Paxson
The last few years have seen a rapid growth of research interest in the study of the role of touch and oral-somatosensation in the experience of eating and drinking. The various ways in which the sense of touc...
Harold McGee, author of best-selling book, On Food And Cooking, talks to Flavour about minerality, academia and molecular gastronomy.
The common feature of the large variety of raw and cooked foods is that they are multi-component materials that consist at least of proteins, carbohydrates, fat and water. These basic classes of molecules defi...
Integration of physics with gastronomy can yield innovations in an efficient manner. An important element of this integration is the structure of food. The creation of food recipes often deals with designing n...
Creative, inquiry-driven approaches in science education help to address the growing need to effectively engage students and promote the public understanding of science. Here we describe an interactive format ...
The term ‘gastrophysics’ has been proposed to describe an emerging scientific discipline that employs an arsenal of the most powerful theoretical, simulational, and experimental techniques from the physical sc...
In this short paper, a few important problems are highlighted that fall naturally within the emerging science of gastrophysics. This paper does not discuss how ‘gastrophysics’ is similar to or different from ‘...
This paper originates from the reflections of a practicing biophysicist, that is, the author, while cooking at home, either everyday or at festive dinners. Both the activities, biophysics and cooking, were ind...
Claims or specifications about cooking (in some literature referred to as ’culinary precisions‘) as found in recipes or as generally shared knowledge, permeate the world of food and cooking. The collection and...
The kitchen is a laboratory and cooking is an experimental science. When we cook we generally follow a recipe (either written or from memory); we select, quantify and process the ingredients and then serve the...
The rapidly growing body of publicly available data on food chemistry and food usage can be analysed using data mining and network analysis methods. Here we discuss how these approaches can yield new insights ...
Applying science, scientific reasoning, and scientific methodologies to the study of food and cooking is an old trait that to a large extent is based on the chemical sciences. The focus has been on chemical co...
For the past two decades, there has been much confusion about molecular gastronomy. This confusion has arisen because people ignore that the word gastronomy does not mean cuisine, it means knowledge about food...
Aromas have been associated with physiological, psychological affective and behavioral effects. We tested whether effects of low-level exposure to two ambient food-related aromas (citrus and vanilla) could be ...
Professor John Prescott
The leaves of the Coriandrum sativum plant, known as cilantro or coriander, are widely used in many cuisines around the world. However, far from being a benign culinary herb, cilantro can be polarizing—many peopl...
Flavour