Understanding taste and texture perception to enhance vegetable acceptance

Flavour Perception: Aroma, Taste and Texture Interactions

Flavour perception is determinant for the acceptability of food products by consumers. Aroma and taste play an important role in flavour perception and it is well known that the chemical composition of the matrix and consequently its structure influences release and perception of flavour. However, from simultaneous measurements of human perception and physical concentration in vivo, texture – a...

Acceptance of health-promoting Brassica vegetables: the influence of taste perception, information and attitudes.

OBJECTIVE To investigate the relative importance of specific health knowledge and taste on acceptance of Brassica vegetables (broccoli, red and green cabbages, broccolini, cauliflower, Brussels sprouts). DESIGN In a sample of adults all reporting medium-high physical activity (as a marker/control of health behaviour) and reporting either low (≤2 portions/d) or high (≥3 portions/d) vegetable i...

iranian english learners’ perception and personality: a dual approach to investigating influential factors on willingness to communicate

abstract previous studies on willingness to communicate (wtc) have shown the influence of many individual or situational factors on students’ tendency to engage in classroom communication, in which wtc has been viewed either at the trait-level or situational level. however, due to the complexity of the notion of willingness to communicate, the present study suggests that these two strands are ...

Texture analysis and perception

Texture perception

As we parse the retinal image into different objects, a number of visual properties are used to distinguish figure from ground and one object from neighboring objects. These properties include luminance, color, relative motion, and stereo disparity. Within a single surface there can be variation in surface reflectance, color, or three-dimensional orientation (surface roughness). These variation...