Jing Liu
Postdoc
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
Primary fields of research
Oral sensitivity and its impact on texture perference of food;
Consumer preference and acceptance;
Sensory evaluation of food with special interest in novel sensory profiling techniques;
Instrumental chemical-physical analysis, e.g. characterisation of flavours/texture in foods;
Multivariate modelling of sensory data, consumer data or/and instrumental data.
Current research
More recently I have worked on evaluating human oral sensitivity, including PROP sensitivity, lingual tactile sensitivity, the density and diameter of fungiform papillae etc. Consumer preferences of dairy drinks have been tested in order to see whether a different oral sensitivity among Asian and Caucasian consumers would influence the texture preferences.
ID: 40688990
Most downloads
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760
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Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar Solaris
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
17
downloads
Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue
Research output: Contribution to journal › Journal article › Research › peer-review
Published