Novel Techniques to Measure the Sensory, Emotional, and Physiological Responses of Consumers toward Foods

Foods. 2021 Oct 29;10(11):2620. doi: 10.3390/foods10112620.

Author

Damir D Torrico¹

Affiliation

¹ Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand.

Abstract

Sensory science is an evolving field that has been incorporating technologies from different disciplines [...].

Publication types

Editorial