Topic · Food Science
Sensory Analysis and Statistical Methods
Sensory Analysis and Statistical Methods is a research topic within Food Science. Science Explorer counts 19k research works in it since 1950. 10.1% of them reached the world's top 10% most cited for their field and year.
This cluster of papers focuses on sensory analysis in food science research, exploring topics such as consumer perception, emotional response to food, product characterization, and the influence of cultural diversity on food preferences. The papers cover various methods including multivariate analysis, preference mapping, temporal dominance of sensations, and cross-cultural studies.
- Sensory Analysis
- Consumer Perception
- Food Choice
- Emotional Response
- Product Characterization
- Multivariate Analysis
- Neophobia
- Preference Mapping
- Temporal Dominance of Sensations
- Cross-Cultural Study
- Research works
- 19k fractional, since 1950
- In the world top 10%
- 1.9k per year above
- Top-10% rate
- 10.1% share of its works in the world top 10%
- Growth, 2018-21 → 2022-25
- -5% the tick is no change
- Largest producer
United States
21% of the 10 largest, 2022-now
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