Flavour quality — Understanding the relationship between sensory responses and chemical stimuli. What are we trying to do? The data, approaches and problems

摘要: Abstract If scientists are to understand fully why one food product is preferred another, they must how a stimulus evokes sensation and the brain interprets reacts that response. This paper deals with more objective side of response relationship, reviewing chemical physical data potentially related perception, types sensory methods available for characterising products various approaches have historically been applied make links between two. These range from simple one-stimulus models, based on Weber-Fechner relationships, attempts at understanding relationships in complex mixture situations, i.e. evaluating characteristics individual stimuli, use thresholds derivation statistical neural network modelling. The factors, both human physical, can influence relationship discussed finally number underlying which proposed help unravel situation, examined.