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Flavour is a peer-reviewed journal published by BMC (BioMed Central), covering Olfactory and Sensory Function Studies, Biochemical Analysis and Sensing Techniques, Advanced Chemical Sensor Technologies.
| Publisher | BMC (BioMed Central) |
|---|---|
| Reference style | Numbered (Vancouver) Numbered — [1], [2] in the text 1. Smith A, Jones B, Lee C. A representative article title. Flavour. 2023;12(3):45–58.
Formats any DOI in Flavour style. No sign-up. |
| Publishes research in | Olfactory and Sensory Function Studies Biochemical Analysis and Sensing Techniques Advanced Chemical Sensor Technologies Multisensory perception and integration Sensory Analysis and Statistical Methods |
| ISSN | 2044-7248 |
| h-index | 44 |
| i10-index | 94 |
| Total citations | 5,844 |
| Top institutions publishing here | University of Oxford |
| Journal website | link.springer.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Colour is the single most important product-intrinsic sensory cue when it comes to setting people’s expectations regarding the likely taste and flavour of food and drink. To date, a large body of laboratory research has demonstrated that changing the hue or intensity/saturation of the colour of food and beverage items can exert a sometimes dramatic…
Can basic tastes, such as sweet, sour, bitter, salty, and possibly also umami, be conveyed by means of colour? If so, how should we understand the relationship between colours and tastes: Is it universal or relative, innate or acquired, unidirectional or bidirectional? Here, we review the growing body of scientific research showing that people systematically…
It is frequently asserted that somewhere between 75 and 95 % of what we commonly think of as taste actually comes from the sense of smell. However, empirical evidence in support of such a precise-sounding quantitative claim is rarely, if ever, cited. Indeed, a closer look at the study that appears to have given rise…
Sound is the forgotten flavour sense. You can tell a lot about the texture of a food—think crispy, crunchy, and crackly—from the mastication sounds heard while biting and chewing. The latest techniques from the field of cognitive neuroscience are revolutionizing our understanding of just how important what we hear is to our experience and enjoyment…
Use of the term 'umami' for the fifth basic taste and for describing the sensation of deliciousness is finding its way into Western cuisine. The unique molecular mechanism behind umami sensation is now partly understood as an allosteric action of glutamate and certain 5'-ribonucleotides on the umami receptors. Chefs have started using this understanding to…
