Beverage Sensory ModificationManuel Malfeito Ferreira 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. |
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acesulfame acid activity addition aging analysis angular aroma assessment associated attributes authors Average bitter bottle Brett bruxellensis CATA characteristics Chem closure coffee beverages common compared concentration consumers containing cork correspondence cross-modal CrossRef dependent drink effects enhancement evaluation expected experience factors fermented Figure findings flavor Food glass higher increase indicate influence intensity interactions Italy levels mean measures method methodology milk mixtures notes obtained opening oxidation oxygen panelists participants perceived perception performed phenolic polyphenols Prefer present PubMed questions ratings red wines reducing reported response round samples scale screw cap selected Senses sensory session shape showed significant similar soft drink sound specific Spence sucrose sugar surface sweeteners sweetness Table taste temporal profiles time–intensity turbidity values vanilla variables vintage water solution wine