Bridging the gap between objective measurements and sensory perception

Project title: Bridging the gap between objective measurements and sensory perception
Member Funded Research project number: 149857

Why are we undertaking this project?

The measurements from rheological and textural methods alone can fail to fully describe in-mouth sensations (e.g. creaminess or stickiness). Tribology, which focuses on food lubrication properties, may be better suited to determine mouthfeel-related textural properties. Currently, there is no readily available instrument-based method that can quantify mouthfeel properties without having to undergo expensive and lengthy consumer trials.


What are we doing as part of this project?

Evaluating the effectiveness of tribological measurements to characterise complex textural properties of selected drinks of varying sugar content and will compare this with evaluations performed by sensory and consumer panels.

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Project timeline

Bridging the gap between objective measurements and sensory perception

Timescale:
Jan 2020 - Dec 2022

Project outputs

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Related categories to this project

Analysis and testing Food structure NPD and reformulation