References

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  1. University of Florida Center for Smell and Taste, ‘Taste vs. flavour: What’s the Difference?’. Available at: http://cst.ufl.edu/taste-vs-flavor-whats-the-difference.html
  2. Tim Jacob, Cardiff University, ‘A tutorial on the sense of smell’. Available at: http://www.cardiff.ac.uk/biosi/staffinfo/jacob/teaching/sensory/olfact1.html
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  8. Illy A. and Rinantonio V. Espresso Coffee: The Chemistry of Quality, Amsterdam, Elsevier, 2004.
  9. Fisk I.D. et al. (2012) Discrimination of roast and ground coffee aroma, Flavour. 1:14, doi:10.1186/2044-7248-1-14.
  10. Vitzthum O.G. ‘Thirty Years of Coffee Chemistry Research’, in Teranishi R. et al. (Eds.) Flavour Chemistry: Thirty Years of Progress, New York, Kluwer Academic, 1999, pp. 117-133.
  11. Persaud K.C. et al. ‘Objective odour measurements’ in Jain A et al. (Eds.) Biometrics: Personal Identification in Networked Society, Springer, 1996, 251-272.
  12. Garcia A.O. et al. (2012) Evaluation of Coffee Sensory Quality Submitted to Different Degrees of Roasting: Medium and Dark. ASIC Proceedings of 22ndInternational Coffee Conference on Coffee Science – Coffee and Aroma Chemistry. Available at: http://www.asic-cafe.org/proceedings/3591/toc/25/conf
  13. Genovese A. et al. (2014) Effect of human saliva and sip volume of coffee brews on the release of key volatile compounds by a retronasal aroma simulator.Food Res Int. 61:100–111.
  14. Knöferle, K. M. (2012) Using customer insights to improve product sound design. Marketing Review St. Gallen, 29(2),47-53.
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  16. Bücking M. Steinhart H. (2002) Headspace GC and sensory analysis characterization of the influence of different milk additives on the flavor release of coffee beverages. J Agric Food Chem,13;50(6):1529-34.
  17. Steinhart H. et al. (2012) Flavour Perception of White Coffee Beverages- Influence of milk processing. ASIC Proceedings of 22ndInternational Coffee Conference on Coffee Science – Coffee and Aroma Chemistry. Available at: http://www.asic-cafe.org/proceedings/3591/toc/25/conf
  18. Van Doorn, G. et al. (2015) Latté art influences both the expected and rated value of milk-based coffee drinks. Journal of Sensory Studies, 30(4):305–315.
  19. Van Doorn G.H., Wuillemin D. and Spence C. (2014) Does the colour of the mug influence the taste of the coffee? Flavour, 3:10, DOI:1186/2044-7248-3-10.
  20. Delwiche J. (2004) The impact of perceptual interactions on perceived flavor. Food Quality and Preference,15:137–146.
  21. Herz & Cupchik (1992) An experimental characterization of odor-evoked memories in humans. Chemical Senses, 17(5):519-528.

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