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Challenges for the sensory sciences from the food and wine industries

Nature Reviews Neuroscience volume 4, pages 599–605 (2003)Cite this article

Abstract

When scientists describe their research to non-scientists, the most common question is 'what is the practical value of your work?' The methods that are used to measure responses to sensory stimuli in human sensory science and neuroscience research have great potential value to the food and wine industries, as well as promising to advance our understanding of the mechanisms by which sensations are perceived and processed.

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Figure 1: Evaluation of aroma, taste and 'flavour by mouth'.
Figure 2: Preference mapping for wines.
Figure 3: Average astringency intensity curves for two red wines over time.

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Authors and Affiliations

  1. Physiology and Behavior and Department of Viticulture and Enology, Section of Neurobiology, University of California, Davis, 95616, California, USA

    Christopher T. Simons & Ann C. Noble

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  2. Ann C. Noble
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Simons, C., Noble, A. Challenges for the sensory sciences from the food and wine industries. Nat Rev Neurosci 4, 599–605 (2003). https://doi.org/10.1038/nrn1139

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