Class information for:
Level 1: AROMA RELEASE//FLAVOR RELEASE//TIME INTENSITY

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
5695 1520 31.0 57%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
865 10917 FOOD QUALITY AND PREFERENCE//TASTE//CHEMICAL SENSES

Terms with highest relevance score


Rank Term Type of term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 AROMA RELEASE Author keyword 79 76% 4% 56
2 FLAVOR RELEASE Author keyword 69 71% 4% 56
3 TIME INTENSITY Author keyword 49 58% 4% 56
4 FLAVOUR RELEASE Author keyword 48 71% 3% 39
5 SAMWORTH FLAVOUR Address 35 76% 2% 25
6 MS NOSE Author keyword 19 80% 1% 12
7 SAMWORTH FLAVOR Address 19 80% 1% 12
8 TEMPORAL DOMINANCE OF SENSATIONS TDS Author keyword 18 89% 1% 8
9 SODIUM RELEASE Author keyword 17 100% 1% 8
10 MOUTHFEEL Author keyword 13 47% 1% 20

Web of Science journal categories

Author Key Words


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class		 LCSH search Wikipedia search
1 AROMA RELEASE 79 76% 4% 56 Search AROMA+RELEASE Search AROMA+RELEASE
2 FLAVOR RELEASE 69 71% 4% 56 Search FLAVOR+RELEASE Search FLAVOR+RELEASE
3 TIME INTENSITY 49 58% 4% 56 Search TIME+INTENSITY Search TIME+INTENSITY
4 FLAVOUR RELEASE 48 71% 3% 39 Search FLAVOUR+RELEASE Search FLAVOUR+RELEASE
5 MS NOSE 19 80% 1% 12 Search MS+NOSE Search MS+NOSE
6 TEMPORAL DOMINANCE OF SENSATIONS TDS 18 89% 1% 8 Search TEMPORAL+DOMINANCE+OF+SENSATIONS+TDS Search TEMPORAL+DOMINANCE+OF+SENSATIONS+TDS
7 SODIUM RELEASE 17 100% 1% 8 Search SODIUM+RELEASE Search SODIUM+RELEASE
8 MOUTHFEEL 13 47% 1% 20 Search MOUTHFEEL Search MOUTHFEEL
9 NOSESPACE 12 75% 1% 9 Search NOSESPACE Search NOSESPACE
10 SOFT TRIBOLOGY 12 86% 0% 6 Search SOFT+TRIBOLOGY Search SOFT+TRIBOLOGY

Key Words Plus


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 FLAVOR RELEASE 186 69% 11% 160
2 LIQUID EMULSIONS 65 95% 1% 21
3 SWEETNESS 52 34% 8% 126
4 PERCEIVED ORAL TEXTURE 45 94% 1% 16
5 SWALLOWING PROCESS 38 84% 1% 21
6 CUSTARD DESSERTS 33 63% 2% 33
7 RELATIVE SWEETNESS 31 82% 1% 18
8 FLAVOR PERCEPTION 30 59% 2% 34
9 RATIO VARIATION METHOD 27 71% 1% 22
10 AROMA RELEASE 26 56% 2% 32

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception 2013 18 86 64%
Temporal Dominance of Sensations: A review 2014 3 31 87%
Interactions between flavor compounds and food ingredients and their influence on flavor perception 2002 153 86 64%
The multisensory perception of flavor 2008 80 75 48%
Oral processing, texture and mouthfeel: From rheology to tribology and beyond 2013 21 125 41%
The impact of perceptual interactions on perceived flavor 2004 129 72 50%
Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods 2013 15 125 51%
Rheology and tribology: Two distinctive regimes of food texture sensation 2012 18 32 59%
Applications of tribology in studying food oral processing and texture perception 2013 6 33 79%
Flavour retention and release from protein solutions 2006 31 8 88%

Address terms


Rank Address term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 SAMWORTH FLAVOUR 35 76% 1.6% 25
2 SAMWORTH FLAVOR 19 80% 0.8% 12
3 MKT SENSORY SCI 12 75% 0.6% 9
4 INNOVAT CONSUMER STUDIES 10 43% 1.2% 18
5 CSGA UMR1324 6 71% 0.3% 5
6 MARKETING SENSORY SCI 6 100% 0.3% 4
7 ENESAD 5 20% 1.4% 22
8 CSGA UMR6265 4 67% 0.3% 4
9 FLAVOR NUTR INGREDIENTS 4 50% 0.4% 6
10 UNILEVER CORP 4 50% 0.4% 6

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000212715 FLAVOR SYST TECHNOL//CONFIGURAL PERCEPTION//ODOUR MIXTURE
2 0.0000187261 6 N PROPYLTHIOURACIL//PROP//TAS2R38
3 0.0000124174 MASTICATION//MASTICATORY PERFORMANCE//CHEWING EFFICIENCY
4 0.0000122379 ACESULPHAME K//BLACKCURRANT BUDS//LEAF CURLING MIDGE
5 0.0000115845 FOOD QUALITY AND PREFERENCE//JOURNAL OF SENSORY STUDIES//PREFERENCE MAPPING
6 0.0000107695 SWEET PROTEIN//TASTE MODIFYING PROTEIN//BRAZZEIN
7 0.0000100670 ASTRINGENCY//IN VITRO PROTEOLYTIC DEGRADATION//PLANT PHENOLIC SUBSTANCES
8 0.0000098864 JOURNAL OF SENSORY STUDIES//DUO TRIO//9 POINT HEDONIC SCALE
9 0.0000094073 ANTI ESCHERICHIA COLI ACTIVITY//DISCRIMINATIVE METHOD//MAXIMUM ZONE OF INHIBITION
10 0.0000093443 ICE CREAM//FROZEN DESSERT//FAT DESTABILIZATION