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Critical Reviews in Food Science and Nutrition Volume 45, 2005 - Issue 7-8
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Original Articles

Does the Mind Reflect the Mouth? Sensory Profiling and the Future

G. B. Dijksterhuis Sensory Science Group, Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Frederiksberg C, Denmark; Department of Economics, Wageningen University and Research Centre, Agrotechnology and Food Innovations, Marketing Science, University of Groningen, The Netherlands
&
D. V. Byrne Sensory Science Group, Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Frederiksberg C, Denmark
Pages 527-534 | Published online: 18 Jan 2007

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Min Gou, Jinfeng Bi, Qinqin Chen, Xinye Wu, Marie-Laure Fauconnier & Yening Qiao. (2023) Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science. Food Reviews International 39:6, pages 3066-3079.
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Articles from other publishers (32)

Danni Peng-Li, Qian Janice Wang & Derek Victor Byrne. 2023. Digital Sensory Science. Digital Sensory Science 157 190 .
M.B. Frøst, D. Giacalone & K.K. Rasmussen. 2023. Rapid Sensory Profiling Techniques. Rapid Sensory Profiling Techniques 441 460 .
Julien Delarue. 2023. Rapid Sensory Profiling Techniques. Rapid Sensory Profiling Techniques 3 26 .
H.L. Meiselman, S.R. Jaeger, B.T. Carr & A. Churchill. (2022) Approaching 100 years of sensory and consumer science: Developments and ongoing issues. Food Quality and Preference 100, pages 104614.
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Min-A Kim, Ye-Jin Lee, Myung-Shin Kim & Hye-Seong Lee. (2022) Reminder–preference test, affective difference-preference test using reference framing with a brand: 1. Sensitivity comparisons with the same–different difference–preference test. Food Research International 155, pages 111065.
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Derek Victor Byrne. (2021) Current Trends in Food Health and Safety in Cross-Cultural Sensory and Consumer Science. Foods 10:5, pages 965.
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Elisabetta Savelli, Laura Bravi, Barbara Francioni, Federica Murmura & Tonino Pencarelli. (2020) PDO labels and food preferences: results from a sensory analysis. British Food Journal 123:3, pages 1170-1189.
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Derek Victor Byrne. (2020) Current Trends in Multidisciplinary Approaches to Understanding Consumer Preference and Acceptance of Food Products. Foods 9:10, pages 1380.
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Niki Alexi, Alexandru Luca, Evangelia Nanou, Derek V. Byrne & Kriton Grigorakis. (2020) Investigation of the proximate composition, lipid quality, volatile and sensory profiles of wild vs. reared Greater amberjack ( Seriola dumerili , Risso) . Aquaculture Research 51:6, pages 2443-2455.
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Line Elgaard, Sidsel Jensen, Line A. Mielby & Derek V. Byrne. (2019) Performance of beer sensory panels: A comparison of experience level, product knowledge, and responsiveness to feedback calibration. Journal of Sensory Studies 34:6.
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Kohei Sato & Hitoshi Kinugasa. (2019) Influence of Japanese green tea on the Koku attributes of bonito stock: Proposed basic rules of pairing Japanese green tea with Washoku . Journal of Sensory Studies 34:6.
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Line Elgaard, Line A. Mielby, Helene Hopfer & Derek V. Byrne. (2019) A Comparison of Two Sensory Panels Trained with Different Feedback Calibration Range Specifications via Sensory Description of Five Beers. Foods 8:11, pages 534.
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Elgaard, Mielby, Heymann & Byrne. (2019) Effect of Product Involvement on Panels’ Vocabulary Generation, Attribute Identification, and Sample Configurations in Beer. Foods 8:10, pages 488.
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Pauline Lestringant, Julien Delarue & Hildegarde Heymann. (2019) 2010–2015: How have conventional descriptive analysis methods really been used? A systematic review of publications. Food Quality and Preference 71, pages 1-7.
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Ming Zhao, Yingqun Nian, Paul Allen, Gerard Downey, Joseph P. Kerry & Colm P. O'Donnell. (2018) Application of Raman spectroscopy and chemometric techniques to assess sensory characteristics of young dairy bull beef. Food Research International 107, pages 27-40.
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Niki Alexi, Derek V Byrne, Evangelia Nanou & Kriton Grigorakis. (2018) Investigation of sensory profiles and hedonic drivers of emerging aquaculture fish species. Journal of the Science of Food and Agriculture 98:3, pages 1179-1187.
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Maurice G. O'Sullivan. 2017. A Handbook for Sensory and Consumer-Driven New Product Development. A Handbook for Sensory and Consumer-Driven New Product Development 197 222 .
Sandra S. Waehrens, Shujuan Zhang, Pia I. Hedelund, Mikael A. Petersen & Derek V. Byrne. (2016) Application of the fast sensory method ‘Rate-All-That-Apply’ in chocolate Quality Control compared with DHS-GC-MS. International Journal of Food Science & Technology 51:8, pages 1877-1887.
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Sandra Stolzenbach, Wender L.P. Bredie, Rune H.B. Christensen & Derek V. Byrne. (2016) Understanding Liking in Relation to Sensory Characteristics, Consumer Concept Associations, Arousal Potential and “Appropriateness for Use” Using Apple Juice as an Application. Journal of Sensory Studies 31:2, pages 135-142.
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In-Ah Kim, Ji-Young Yoon & Hye-Seong Lee. (2015) Measurement of consumers’ sensory discrimination and preference: Efficiency of preference-difference test utilizing the 3-point preference test precedes the same-different test. Food Science and Biotechnology 24:4, pages 1355-1362.
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Min-A Kim, Hye-Min Sim & Hye-Seong Lee. (2015) Affective discrimination methodology: Determination and use of a consumer-relevant sensory difference for food quality maintenance. Food Research International 70, pages 47-54.
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M.B. Frøst, D. Giacalone & K.K. Rasmussen. 2015. Rapid Sensory Profiling Techniques. Rapid Sensory Profiling Techniques 363 382 .
J. Delarue. 2015. Rapid Sensory Profiling Techniques. Rapid Sensory Profiling Techniques 3 25 .
Derek V Byrne, Sandra S Waehrens & Maurice G O'Sullivan. (2013) Future development, innovation and promotion of European unique food: An interdisciplinary research framework perspective. Journal of the Science of Food and Agriculture 93:14, pages 3414-3419.
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Markus Stieger & Fred van de Velde. (2013) Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods. Current Opinion in Colloid & Interface Science 18:4, pages 334-348.
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Sara Favalli, Thomas Skov & Derek V. Byrne. (2013) Sensory perception and understanding of food uniqueness: From the traditional to the novel. Food Research International 50:1, pages 176-188.
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M.G. O’Sullivan, J.P. Kerry & D.V. Byrne. 2011. Processed Meats. Processed Meats 156 182 .
Ji Eun Chae, Young-Mi Lee & Hye-Seong Lee. (2010) Affective same-different discrimination tests for assessing consumer discriminability between milks with subtle differences. Food Quality and Preference 21:4, pages 427-438.
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K.G. Grunert, B.B. Jensen, A.-M. Sonne, K. Brunsø, J. Scholderer, D.V. Byrne, L. Holm, C. Clausen, A. Friis, G. Hyldig, N.H. Kristensen & C. Lettl. 2010. Consumer-Driven Innovation in Food and Personal Care Products. Consumer-Driven Innovation in Food and Personal Care Products 3 24 .
Sandra Stolzenbach, Gunilla Lindahl, Kerstin Lundström, Gang Chen & Derek V. Byrne. (2009) Perceptual masking of boar taint in Swedish fermented sausages. Meat Science 81:4, pages 580-588.
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M.G. O'Sullivan & J.P. Kerry. 2009. Improving the Sensory and Nutritional Quality of Fresh Meat. Improving the Sensory and Nutritional Quality of Fresh Meat 178 196 .
Mónica Flores. 2008. Handbook of Processed Meats and Poultry Analysis. Handbook of Processed Meats and Poultry Analysis 423 441 .

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