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Additional resources for The chemical sensory informatics of food : measurement, analysis, integration
Spence and colleagues proposed three types of congruency: “synaesthetic congruency”, “spatiotemporal congruency”, and “semantic congruency” (7, 10).
Food Qual. Pref. 2013, 28, 264–270. ; Guichard, E. Sensory methodologies and the taste of water. Food Qual. Pref. 2010, 21, 967–976. Grosch, W. Evaluation of the key odorants of foods by dilution experiments, aroma models and omission. Chem. Senses 2001, 26, 533–545. Johnson, A. ; Hirson, G. ; Ebeler, S. E. Perceptual characterization and analysis of aroma mixtures using gas chromatography recompositionolfactometry. 0042693. ; Eddy, A. ; Overington, A. ; Heenan, S. ; Bremer, P. ; Delahunty, C. M.
Interstimulus breaks of 60 s were provided between the reference and test samples, and between test samples and the reference. Data Analysis To determine the effect of NaCl, lactic acid, and aroma concentrations on the cheese flavour intensity and the difference in cheese flavour character, data were analysed using a univariate analysis of variance (ANOVA) with SPSS statistics Ver. ). Cheese flavour intensity and the difference in cheese flavour character ratings were analysed as the dependent variable.