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TasteMatters

The science of food perception and preference. Wednesday, 15 July 2015. Most of us have no trouble naming the foods we like most, or indeed saying how much. We like them. We may not use a rating scale to do this, but can still convey that we like chocolate cake “a lot” or even – perhaps to confuse non-English speakers – “an awful. After your second bite? There is a well-known phenomenon called sensory-specific satiety (SSS) that kicks in once we start to eat. This refers to the fact that simple expos...

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The science of food perception and preference. Wednesday, 15 July 2015. Most of us have no trouble naming the foods we like most, or indeed saying how much. We like them. We may not use a rating scale to do this, but can still convey that we like chocolate cake “a lot” or even – perhaps to confuse non-English speakers – “an awful. After your second bite? There is a well-known phenomenon called sensory-specific satiety (SSS) that kicks in once we start to eat. This refers to the fact that simple expos...

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TasteMatters | prescotttastematters.blogspot.com Reviews

https://prescotttastematters.blogspot.com

The science of food perception and preference. Wednesday, 15 July 2015. Most of us have no trouble naming the foods we like most, or indeed saying how much. We like them. We may not use a rating scale to do this, but can still convey that we like chocolate cake “a lot” or even – perhaps to confuse non-English speakers – “an awful. After your second bite? There is a well-known phenomenon called sensory-specific satiety (SSS) that kicks in once we start to eat. This refers to the fact that simple expos...

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prescotttastematters.blogspot.com

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TasteMatters: March 2015

http://www.prescotttastematters.blogspot.com/2015_03_01_archive.html

The science of food perception and preference. Monday, 23 March 2015. A few times every year, and without too much effort, you’ll find articles about the “hows and whys” of liking for hot (spicy) foods. Most recently, there was “Learning to Like Spicier Food” and “What’s Driving the Global Chili Pepper Craze” in the USA magazines The Atlantic. Respectively [both featured conveniently in Taste Matters on Flipboard. Chilli, on the other hand, contains compounds that, when they aren’t being added to f...

2

TasteMatters: July 2015

http://www.prescotttastematters.blogspot.com/2015_07_01_archive.html

The science of food perception and preference. Wednesday, 15 July 2015. Most of us have no trouble naming the foods we like most, or indeed saying how much. We like them. We may not use a rating scale to do this, but can still convey that we like chocolate cake “a lot” or even – perhaps to confuse non-English speakers – “an awful. After your second bite? There is a well-known phenomenon called sensory-specific satiety (SSS) that kicks in once we start to eat. This refers to the fact that simple expos...

3

TasteMatters: August 2014

http://www.prescotttastematters.blogspot.com/2014_08_01_archive.html

The science of food perception and preference. Friday, 22 August 2014. In my last post (July, 2014: A Taste of Emotion. I suggested the possibility that responses to tastes were linked to other emotional responses not merely by association to some third, common factor, but rather that variations in taste responsiveness might be the cause. Program on my computer). The answer is that there is such evidence, at least when we consider sweetness preferences. How sweet it is …. Or is it? In contrast, those nev...

4

TasteMatters: November 2013

http://www.prescotttastematters.blogspot.com/2013_11_01_archive.html

The science of food perception and preference. Thursday, 28 November 2013. Colour me . minty. A recent article in the UK’s The Guardian. Newspaper ( Friday, 25 October 2013;. Http:/ www.theguardian.com/lifeandstyle/video/2013/oct/25/weirdest-tasting-crisp-ever-video. Reminder of the power of expectations in determining food likes and dislikes. The paper sent a camera crew armed with samples of a new flavour of Pringles. Of what something is about to taste like. In the case of potato crisps, this migh...

5

TasteMatters: May 2015

http://www.prescotttastematters.blogspot.com/2015_05_01_archive.html

The science of food perception and preference. Saturday, 16 May 2015. Smelling like a dog. There’s no doubt that the human chemosenses are minor if judged by the amount of attention we have paid to them in the past. How else could we possibly explain that something so apparently fundamental as which parts of the tongue were sensitive to which tastes was transmitted through generations in error? Meeting ( www.achems.org. And the reason is …? The interest began at the onset of this research. While he e...

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semiosensory.com

SERVIZI | SemioSensory | Research & Consulting

http://www.semiosensory.com/servizi

SemioSensory Research and Consulting. RESEARCH & CONSULTING. RICERCA: L’INNOVAZIONE DELLA RICERCA AL SERVIZIO DELLE RICERCHE DI MERCATO. SemioSensory svolge ricerche sulla percezione dei prodotti da parte dei consumatori, prendendo in esame il modo in cui sono descritti i prodotti, il gradimento e le emozioni associate, l’effetto delle attese generate da informazioni o dal packaging, il ruolo dei contesti di consumo. Trasposizione di risultati scientifici in testi divulgativi. SemioSensory è a disposizio...

semiosensory.com

cibo | SemioSensory | Research & Consulting

http://www.semiosensory.com/category/cibo

SemioSensory Research and Consulting. RESEARCH & CONSULTING. Emotional insights could aid product development. Emotional insights could aid product development. Source: Spinelli S. et al., “Emotional responses to branded and unbranded products”, Food Quality and Preference. Understanding how products’ sensory characteristics and packaging both individually and synergistically provoke emotions in consumers can help manufacturers to design and optimise products, say researchers. John Prescott, PhD. UNDERST...

it-taste.it

Il Consiglio Direttivo SISS - Italian Taste

http://www.it-taste.it/il-consiglio-direttivo-siss

L’elaborazione delle procedure. La fase di pretest. Il Consiglio Direttivo SISS. Il team di IT. Vuoi partecipare ai test? Vuoi sostenere il progetto? Vuoi collaborare al progetto? Tesi & Co. Presentazioni orali e poster. Italian Taste nei media. Informativa privacy e cookies. Il Consiglio Direttivo SISS. Il Consiglio Direttivo SISS. E il suo Presidente e Vicepresidente. Definiscono la struttura di gestione e le regole, così come le principali attività del progetto e le relative responsabilità. I went to ...

it-taste.it

PUBBLICAZIONI - Italian Taste

http://www.it-taste.it/pubblicazioni

L’elaborazione delle procedure. La fase di pretest. Il Consiglio Direttivo SISS. Il team di IT. Vuoi partecipare ai test? Vuoi sostenere il progetto? Vuoi collaborare al progetto? Tesi & Co. Presentazioni orali e poster. Italian Taste nei media. Informativa privacy e cookies. Fiasconaro srl sostiene il progetto Italian Taste. LA SISS ORGANIZZA EUROSENSE 2018. I PRIMI RISULTATI DI ITALIAN TASTE PRESENTATI A EUROSENSE 2016. IL PROGETTO ITALIAN TASTE PRESENTATO ALLA 50ESIMA DOUJA D’OR. The moon and vinous.

it-taste.it

In breve - Italian Taste

http://www.it-taste.it/inbreve

L’elaborazione delle procedure. La fase di pretest. Il Consiglio Direttivo SISS. Il team di IT. Vuoi partecipare ai test? Vuoi sostenere il progetto? Vuoi collaborare al progetto? Tesi & Co. Presentazioni orali e poster. Italian Taste nei media. Informativa privacy e cookies. Italian Taste è un progetto di ricerca della Società Italiana di Scienze Sensoriali finalizzato allo studio delle preferenze alimentari attraverso un approccio multidisciplinare. L’obiettivo è la costruzione di una banca dati. I wen...

semiosensory.com

ENGLISH | SemioSensory | Research & Consulting

http://www.semiosensory.com/english-version

SemioSensory Research and Consulting. RESEARCH & CONSULTING. By creatively applying my knowledge of Semiotics and Sensory Perception I make full use of qualitative research methods to investigate consumer perception of products in depth (sensory properties and brands). My experience covers a wide range of product categories across both food and non-food sectors in particular:. Coffee, extra virgin olive oil and PDO products (hams), chocolate, and laundry detergents. Consumer attitudes and motivations;.

semiosensory.com

PUBBLICAZIONI | SemioSensory | Research & Consulting

http://www.semiosensory.com/pubblicazioni

SemioSensory Research and Consulting. RESEARCH & CONSULTING. Investigating the culinary use of oils. In E Monteleone and S. Langstaff, Olive Oil Sensory Science, Wiley-Blackwell, John Wiley and Sons, Oxford, pp. 195-225. Sara Spinelli, Camilla Masi, Caterina Dinnella, Gian Paolo Zoboli, Erminio Monteleone. “How does it make you feel? A new approach to measuring emotions in food product experience”. FOOD QUALITY AND PREFERENCE, vol. 37, pp. 109-122. Recurso electrónico]: Culture of Communication-Communica...

semiosensory.com

SemioSensory | Research & Consulting | Pagina 2

http://www.semiosensory.com/page/2

SemioSensory Research and Consulting. RESEARCH & CONSULTING. Ecco i cibi che creano dipendenza e quelli che non la creano: lo studio pubblicato su PlosOne. Ecco i cibi che creano dipendenza e quelli che non la creano: lo studio pubblicato su PlosOne. Redazione, L’Huffington Post. Gli effetti dello zucchero sul cervello: troppi dolci causano depressione, danni alla memoria e demenza senile. Gli effetti dello zucchero sul cervello: troppi dolci causano depressione, danni alla memoria e demenza senile.

semiosensory.com

analisi sensoriale | SemioSensory | Research & Consulting

http://www.semiosensory.com/category/analisi-sensoriale

SemioSensory Research and Consulting. RESEARCH & CONSULTING. Archivi categoria: analisi sensoriale. Emotional insights could aid product development. Emotional insights could aid product development. Source: Spinelli S. et al., “Emotional responses to branded and unbranded products”, Food Quality and Preference. Gli effetti dello zucchero sul cervello: troppi dolci causano depressione, danni alla memoria e demenza senile. EMOSEMIO. UN METODO ORIGINALE PER STUDIARE LE EMOZIONI ASSOCIATE AI PRODOTTI. The o...

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prescotttastematters.blogspot.com

TasteMatters

The science of food perception and preference. Wednesday, 15 July 2015. Most of us have no trouble naming the foods we like most, or indeed saying how much. We like them. We may not use a rating scale to do this, but can still convey that we like chocolate cake “a lot” or even – perhaps to confuse non-English speakers – “an awful. After your second bite? There is a well-known phenomenon called sensory-specific satiety (SSS) that kicks in once we start to eat. This refers to the fact that simple expos...

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