High resolution time–intensity recording with synchronized solution delivery system for the human dynamic taste perception

Author:

Goto Tazuko K.,Yeung Andy Wai Kan,Suen Justin Long KiuORCID,Fong Barry Siu Keung,Ninomiya Yuzo

Funder

University of Hong Kong

Research Grants Council of the Hong Kong Special Administrative Region

Publisher

Elsevier BV

Subject

General Neuroscience

Reference27 articles.

1. ASTM International. E1909 standard guide for time–intensity evaluation of sensory attributes: The American society for testing and materials. [cited 24/11/2014]; Available from: http://www.astm.org/Standards/E1909.htm.

2. Use of the SMURF in taste analysis;Birch;Chem Senses,1981

3. Burkert. Technical product documentation. [cited 6/2/2015]; Available from: http://www.burkert.com/en/Media/plm/DTS/DS/DS0124-Standard-EU-EN.pdf.

4. Oral taste recognition in health volunteers;Costa;Arq Gastroenterol,2010

5. Dynamic methods of sensory analysis;Dijksterhuis;Trends Food Sci Technol,2000

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