Track 05 of 9
Sensory Science & Consumer Research
Flavour, texture and the science of taste preferences.
Sensory science is increasingly data-driven, integrating rapid descriptive methods (CATA, RATA, projective mapping) with implicit measures, biometrics (eye-tracking, fEMG, GSR) and AI-assisted texture and aroma profiling. The track will cover sodium and sugar reduction without bitterness penalty, flavor modulation in plant-based meats and dairy analogues to mask off-notes (beany, sulfurous), and the emerging neuroscience of palatability under GLP-1-mediated appetite suppression. Cross-cultural sensory work, virtual and augmented reality consumer testing environments, and the validation of e-tongue/e-nose platforms (Alpha MOS, Aryballe) for quality control will receive focused sessions.
Focus areas
- Sodium and sugar reduction: KCl, allulose, brazzein, modulators
- Off-flavor masking in plant-based meat and dairy alternatives
- Implicit and biometric methods: eye-tracking, fEMG, GSR
- Rapid sensory: CATA, RATA, flash profiling, projective mapping
- Sensory testing under GLP-1 induced satiety and altered preferences
- E-nose and e-tongue: Aryballe NeOse, Alpha MOS for QC
- VR/AR-augmented consumer environments and contextual testing