Concepedia

Texture-flavor Interactions

Texture-Flavor Interactions is a sensory science construct that characterizes the dynamic interplay between oral tactile properties of food and perceived flavor intensity, quality, and release kinetics, where the physical texture modulates chemosensory perception and temporal flavor profile during consumption.

660

Publications

34.9K

Citations

2K

Authors

617

Institutions

Publications per year

2017–2026

181

Variants

Texture-flavor Interaction

Parents

Publications

660

Does Food Color Influence Taste and Flavor Perception in Humans?

Charles Spence, Carmel Levitan, Maya Shankar et al. · Chemosensory Perception · 2010 · 529 citations

, , +14

Interactions between flavor compounds and food ingredients and their influence on flavor perception

E. Guichard · Food Reviews International · 2002 · 508 citations

, , +11

How sensory properties of foods affect human feeding behavior

Barbara J. Rolls, E. A. Rowe, Edmund T. Rolls · Physiology & Behavior · 1982 · 415 citations

, , +14

How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?

Małgorzata Starowicz, Henryk Zieliński · Food Reviews International · 2019 · 412 citations

, , +16

Flavor Trivia and Tomato Aroma: Biochemistry and Possible Mechanisms for Control of Important Aroma Components

Elizabeth A. Baldwin, John W. Scott, Christine K. Shewmaker et al. · HortScience · 2000 · 408 citations · Full text

, , +17

1–5 of 660

Authors

2K

  1. MS
    Markus Stieger

    Wageningen University & Research, Netherlands

    17 publications · 683 citations

    16

    h-index

  2. CS
    Charles Spence

    University of Oxford, United Kingdom

    13 publications · 1.4K citations

    13

    h-index

  3. RA
    René A. de Wijk

    Wageningen University & Research, Netherlands

    12 publications · 942 citations

    12

    h-index

  4. ET
    Edmund T. Rolls

    University of Oxford, United Kingdom

    9 publications · 1.5K citations

    9

    h-index

  5. ÉG
    Élisabeth Guichard

    Université de Bourgogne, France

    9 publications · 459 citations

    9

    h-index

1–5 of 2K

Institutions

617

  1. Wageningen University & Research

    Wageningen, The Netherlands

    30 h-index

    123 publications

    7.2K citations

  2. University of Oxford

    Oxford, United Kingdom

    18 h-index

    33 publications

    6K citations

  3. University of Nottingham

    Nottingham, United Kingdom

    17 h-index

    55 publications

    2.3K citations

  4. North Carolina State University

    Raleigh, United States

    16 h-index

    46 publications

    2.9K citations

  5. Centre National de la Recherche Scientifique

    Paris, France

    16 h-index

    57 publications

    2.8K citations

  6. Centre des Sciences du Goût et de l'Alimentation

    Dijon, France

    15 h-index

    55 publications

    2.6K citations

  7. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    14 h-index

    45 publications

    2.6K citations

  8. Université de Bourgogne

    Dijon, France

    13 h-index

    50 publications

    2.8K citations

1–8 of 617

Venues

  1. Food Quality and Preference

    61 publications · 4K citations

    39

    h-index

  2. LWT

    34 publications · 1.7K citations

    24

    h-index

  3. Journal of Food Science

    JFS · 46 publications · 2K citations

    24

    h-index

  4. Journal of Texture Studies

    28 publications · 1.5K citations

    23

    h-index

  5. Food Chemistry

    24 publications · 1.4K citations

    22

    h-index

1–5