Leading the consumer by the nose: on the commercialization of olfactory design for the food and beverage sector
Many researchers distinguish between two senses of smell—orthonasal (when we inhale or sniff) and retronasal (when volatiles are pulsed out from the back of the nose during eating). Orthonasal olfactory cues are key to setting our expectations concerning the sensory and hedonic attributes of food an...
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Format: | Journal article |
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BioMed Central
2015
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