Concepedia

Flavor Complexity

Flavor Complexity is a theoretical construct in the academic study of sensory science that characterizes the multidimensionality and interplay of perceptual attributes in taste experiences, distinguishing itself from simpler flavor profiles by accounting for dynamic interactions among primary and secondary taste modalities, olfactory components, and mouthfeel variables within a systemic framework.

19

Publications

1.2K

Citations

75

Authors

33

Institutions

Publications per year

2017–2026

7

Parents

Publications

19

Complexity of coffee flavor: A compositional and sensory perspective

Wenny Bekti Sunarharum, David J. Williams, Heather E. Smyth · Food Research International · 2014 · 599 citations

, , +14

Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies

Anne Saint‐Eve, Enkelejda Paçi Kora, Nathalie Martin · Food Quality and Preference · 2003 · 121 citations

, , +17

On the Meaning(s) of Perceived Complexity in the Chemical Senses

Charles Spence, Qian Janice Wang · Chemical Senses · 2018 · 61 citations · Full text

, , +17

Acute Effects of Complexity in Aroma Composition on Satiation and Food Intake

R.M.A.J. Ruijschop, Alexandra E. M. Boelrijk, Maurits J. M. Burgering et al. · Chemical Senses · 2009 · 56 citations · Full text

, , +17

Flavor lexicon and characteristics of artisan goat cheese from the United States

Martin Talavera, Delores H. Chambers · Journal of Sensory Studies · 2016 · 49 citations

, , +17

1–5 of 19

Authors

75

  1. XZ
    Xiuyan Zhang

    Shandong University of Traditional Chinese Medicine, China

    2 publications · 58 citations

    2

    h-index

  2. XZ
    Xuanhan Zhuo

    Huazhong Agricultural University, China

    1 publications · 45 citations

    1

    h-index

  3. JL
    Jing Liao

    Institute of Plant Protection, China

    1 publications · 13 citations

    1

    h-index

  4. RD
    Ross D. Sanders

    The University of Adelaide, Australia

    1 publications · 17 citations

    1

    h-index

  5. MA
    M.E. Alañón

    University of Castilla-La Mancha, Spain

    1 publications · 21 citations

    1

    h-index

1–5 of 75

Institutions

33

  1. University of Oxford

    Oxford, United Kingdom

    2 h-index

    3 publications

    152 citations

  2. Huazhong Agricultural University

    Wuhan, China

    2 h-index

    7 publications

    219 citations

  3. City University of New York

    New York, United States

    1 h-index

    1 publications

    30 citations

  4. Kirin (Japan)

    Tokyo, Japan

    1 h-index

    1 publications

    17 citations

  5. Aarhus University

    Aarhus, Denmark

    1 h-index

    1 publications

    19 citations

  6. University of Copenhagen

    Copenhagen, Denmark

    1 h-index

    2 publications

    38 citations

  7. The University of Queensland

    Brisbane, Australia

    1 h-index

    2 publications

    1.2K citations

  8. Oregon State University

    Corvallis, United States

    1 h-index

    3 publications

    141 citations

1–8 of 33

Venues

  1. Food Quality and Preference

    3 publications · 169 citations

    3

    h-index

  2. Journal of Sensory Studies

    2 publications · 68 citations

    2

    h-index

  3. Chemical Senses

    2 publications · 117 citations

    2

    h-index

  4. Applied and Environmental Microbiology

    AEM · 1 publications · 47 citations

    1

    h-index

  5. Journal of Fungi

    JoF · 1 publications · 13 citations

    1

    h-index

1–5