Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 561307
Title Dynamic methods of sensory analysis
Author(s) Dijksterhuis, Garmt B.; Piggott, John R.
Source Trends in Food Science and Technology 11 (2000)8. - ISSN 0924-2244 - p. 284 - 290.
Publication type Refereed Article in a scientific journal
Publication year 2000

Human perception systems are generally geared towards detecting change. Constant stimulation is of low survival value, hence uninteresting. Most sensory methods focus on static judgements, but there is a class of methods especially adapted to measuring perceived change in stimulation from food. Most processes involved in eating, e.g. mastication and salivation, are dynamic processes, so methods acknowledging dynamic properties of eating are likely to produce results more valid than static methods. Food components as texturing agents, flavour systems, etc., have an impact on the dynamics of food breakdown and flavour release. Both from a fundamental - food perception and appreciation - and, from an applied - product development - viewpoint, dynamic sensory methods are worthwhile studying and employing.

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