Physiological responses to basic tastes for sensory evaluation of chocolate using biometric techniques

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Title

Physiological responses to basic tastes for sensory evaluation of chocolate using biometric techniques

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

Facial expressions are in reaction to basic tastes by the response to receptor stimulation. The objective of this study was to assess the autonomic nervous system responses to basic tastes in chocolates and to identify relationships between conscious and unconscious responses from participants. Panelists (n = 45) tasted five chocolates with either salt, citric acid, sugar, or monosodium glutamate, which generated four distinctive basic tastes plus bitter, using dark chocolate. An integrated c...

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Format

Research Paper

Research format

Journal article

Date created

2019-07

Creator

Gunaratne, TM / Fuentes, S / Gunaratne, NM / Torrico, Damir / Gonzalez Viejo, C / Dunshea, FR

URL

https://hdl.handle.net/10182/10875

Related subjects

basic tastes / sensory analysis / biometrics / emotions / Food Sciences / Consumer-Oriented Product or Service Development / Food sciences / Industrial biotechnology

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