Tag: Sensory panels

According to research published in the journal *Food Science*, texture can be more influential than flavor or aroma in a consumer’s repeated purchase of a food item. The responsibility for assessing food and drink texture varies widely, depending on the context, from industrial quality control to individual patient safety.

According to research published in *Nature*, the human sweet taste receptor can detect a diverse range of sweet-tasting compounds. However, the human perception of sweet is subjective, making it essential for food scientists to find reliable methods for how to quantify sweetness objectively.