Cognitive Keys in Psychophysical Estimation of Chemosensory Perception in University Students.

Introduction Advancing the understanding of psychological processes that are involved in the perception of food by consumers, for their preference of choice or rejection, has been seeing an increasing trend in recent years; however, there are numerous factors that influence the sensory mechanism, and there are also difficulties in its analysis methodology, so we are still far from elucidating the guidelines that would give concordance between consumer expectations and their sensory experience of what is consumed [ 1 ].

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