Recent trends and challenges in sensory and perception science

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dc.contributor.authorAktar, Tugba
dc.date.accessioned2026-01-24T12:20:56Z
dc.date.available2026-01-24T12:20:56Z
dc.date.issued2019
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractEating is a vital and essential part of life. The routine process is not straight forward but highly sophisticated in that it incorporates dynamic changes on the food structure that triggers different modalities of food sensation. Sensory studies are being expanded with contributions from physiology, psychology, dentistry, neuroscience, and food science. All these experts seek answers to catastrophic and complicated procedures created by the oral process. This chapter provides information about the past and present of sensory science in 5 main sections: Sensation and perception (to provide an insight to psychological and physiological approaches); psychophysical laws (to interpret the missing link between the stimulus and perception); sensory market success and consumer behavior (to highlight the necessity of sensory testing for the industry and consumer); sensory evaluation methods; and recent developments in the field. © 2020 by IGI Global. All rights reserved.
dc.identifier.doi10.4018/978-1-7998-1924-0.ch009
dc.identifier.endpage187
dc.identifier.isbn1799819248
dc.identifier.isbn9781799819264
dc.identifier.isbn9781799819240
dc.identifier.scopus2-s2.0-85095880354
dc.identifier.scopusqualityN/A
dc.identifier.startpage166
dc.identifier.urihttps://doi.org/10.4018/978-1-7998-1924-0.ch009
dc.identifier.urihttps://hdl.handle.net/20.500.12868/4713
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherIGI Global
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20260121
dc.titleRecent trends and challenges in sensory and perception science
dc.typeBook Chapter

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