Integration of viscosity and microstructure into creamy texture

Perception as Interacting Psychophysical Functions. Could the Configuring of Features Replace a Specialised Receptor?

“…The approach was shown to be equally applicable to familiar aromas mimicked by mixtures of a few odorants (Booth 1995;. Across sensory modalities, the theory can resolve the cognitive effects observed in the interactions of taste and odour in flavour (Davidson et al 1999;Pfeiffer et al 2006;Stevenson et al 1998), flavour and colour (French et al 1993;Spence et al 2010), and flavour and texture (Booth 2005;Booth et al 2006). The use of both regression slope and mean square error in this approach creates considerably more flexibility and precision than combining only the response probability distributions (Ernst and Banks 2002).…”