Open access peer-reviewed Edited Volume

Sensory Analysis in Food Science - Integration of Emo-Sensory Studies, Sensory Tests, and Artificial Intelligence

Sensory Analysis in Food Science
Sensory Analysis in Food Science Integration of Emo-Sensory Studies, Sensory Tests, and Artificial Intelligence Edited by Alice Vilela

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Academic Editor

Alice Vilela
Alice Vilela

University of Trás-os-Montes and Alto Douro,
Portugal

Series Editor

Maria Rosário Bronze
Maria Rosário Bronze ORCID icon for 0000-0001-5016-4634

Instituto de Biologia Experimental e Tecnológica,
Portugal

Published 08 April 2026

Doi 10.5772/intechopen.1008090

ISBN 978-1-83635-378-2

Print ISBN 978-1-83635-379-9

eBook (PDF) ISBN 978-1-83635-380-5

Copyright year 2026

Number of pages 130

Part of the book series Food Science and Nutrition

Issn 2977-8174

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Edited Volume and chapters are indexed in

  • Google Scholar
  • DOAB
  • Crossref
  • Dimension
  • OpenAIRE
  • AZ ebsco
  • Worldcat
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Table of Contents

Open access  chapters

1. Emo-Sensory Profiling in Foods and Wine

By Catarina Marques and Alice Vilela

123
2. Consumers’ Acceptability and Purchase Intent of Cow Blood Sausage in South African Ethnic Groups

By Ennet Moholisa, Lizelle Rheeders, Kealeboga Mosimanyana and Phillip Strydom

68
56
4. Food Flavour Perception and the Measurement of Tastes and Smells

By Sittiwat Lertsiri, Mutita Meenune and Wilatsana Posri

61
6. Rapid Descriptive Methodologies in Food Sensory Analysis: CATA, Free Choice Profile and Flash Profile

By Reynaldo Justino Silva-Paz, Nicodemo Crescencio Jamanca-Gonzales, Thalia Alexandra Rivera-Ashqui and Amparo Eccoña-Sota

119
7. Perspective Chapter: Sensory Lifetime Optimization Using Artificial Intelligence

By Bianca Pio Ávila, Layla Damé Macedo and Márcia Arocha Gularte

80

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