Physiology of sensory perception
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| Autors: | , |
|---|---|
| Format: | capítulo de libro |
| Data de publicació: | 2023 |
| Descripció: | Consumption and appreciation, the study of their physiology and the human reaction to stimuli, are fundamental to sensory evaluation. Sensory evaluation of food includes the critical examination and interpretation of important sensory attributes of a given product. Components of sensory evaluation of dairy products involves, but is not limited to, the perception of the color and symmetry of a wheel of cheese, the odor characteristics of cottage cheese after it has been stored at room temperature for several days, the relative degree of creaminess of whole milk, and the tanginess of a spoonful of yogurt. This chapter commences with a general discussion of sensory attributes and perception. A more detailed discussion of physiology involved in sensory perception follows, beginning with vision and concluding with chemesthesis (chemical mouthfeel). |
| Pais: | Kérwá |
| Institution: | Universidad de Costa Rica |
| Repositorio: | Kérwá |
| Idioma: | Inglés |
| OAI Identifier: | oai:kerwa.ucr.ac.cr:10669/102515 |
| Accés en línia: | https://hdl.handle.net/10669/102515 https://doi.org/10.1007/978-3-031-30019-6 |
| Paraula clau: | sensory perception sensory evaluation sensory attributes |