Pairing flavours and the temporal order of tasting-Reference-Cited by-同舟云学术

Pairing flavours and the temporal order of tasting

Published:2017-03-07 Issue:1 Volume:6 Page:
ISSN:2044-7248
Container-title:Flavour
language:en
Short-container-title:Flavour

Author:

Spence Charles^ORCID,Wang Qian Janice,Youssef Jozef

Funder

Arts and Humanities Research Council

Publisher

Springer Science and Business Media LLC

Link

http://link.springer.com/content/pdf/10.1186/s13411-017-0053-0.pdf

Reference128 articles.

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2. Halpern BP. More than meets the tongue: Temporal characteristics of taste intensity and quality. In: Lawless HT, editor. Sensory science theory and applications in foods. New York, NY: Marcel Dekker; 1991. p. 37–105.

3. Jinks A, Laing DG. Temporal processing reveals a mechanism for limiting the capacity of humans to analyze mixtures. Cogn Brain Res. 1999;8:311–25.

4. Kobayakawa T, Gotow N. Interaction between olfaction and gustation by using synchrony perception task. i-Perception. 2011;2(8). http://i-perception.perceptionweb.com/journal/I/article/ic964 .

5. Kuznicki JT, Turner LS. Temporal dissociation of taste mixture components. Chem Senses. 1988;13:45–62.

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