TY - BOOK ID - 61122256 TI - Analysis of Sensory Properties in Foods PY - 2019 SN - 3039214349 3039214330 PB - MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - mayonnaise KW - Choquet integral KW - multi-attribute time-intensity (MATI) data KW - foods KW - fuzzy measure KW - specialty food KW - monosodium glutamate (MSG) KW - food label KW - plant breeding KW - consumer test KW - perception KW - multi-criteria decision-making KW - interaction indices KW - multicollinearity KW - unique food products KW - sensory thresholds KW - natural KW - quality control KW - Shapley value KW - processing KW - thermosensing KW - willingness to pay KW - esophageal cancer KW - cross-cultural affective test KW - carryover effects KW - Prunus dulcis KW - hot beverages KW - sensory acceptability KW - mixed models KW - chicken soup KW - sensory bias KW - product development KW - temperature KW - methodological study KW - relative importance of attributes to liking KW - product improvement KW - nonlinear models KW - consumer KW - lexicon KW - descriptive sensory analysis KW - emulsification KW - ingredient KW - hydroSOStainable products KW - temporal drivers of liking (TDOL) KW - texture KW - MSG substitutes KW - functional data analysis KW - food KW - ethnic food KW - descriptive analysis KW - LMG statistic KW - shelf life KW - sensory evaluation KW - sensory KW - coffee KW - fruit chews KW - descriptive UR - https://www.unicat.be/uniCat?func=search&query=sysid:61122256 AB - The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles. ER -