Sound Within the Bite: What Do We Hear When Judging Crispness?
Ahmad Issam Maadarani examines crispness as an experience involving fracture, sound and oral sensation. He separates product sound, background noise and te...
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109 published items
Texture Mechanics: Fracture, Viscosity and Cohesion During Chewing
Ahmad Issam Maadarani ties texture descriptors to the action revealing them: pressure, fracture, movement or chewing. He proposes evaluating texture throug...
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Fat in the Mouth: Separating Chemical Sensing, Texture and Lubrication
Ahmad Issam Maadarani unpacks “rich” into chemical sensation, resistance to movement, lubrication and lingering mouth coating. He proposes a more precise d...
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Saltiness Between Perception and Function: When Does Salt Support a Dish?
Ahmad Issam Maadarani distinguishes salt quantity, perceived saltiness and suitability for a culinary task. He proposes a record linking dose, bite conditi...
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Detection and Recognition Thresholds: Noticing a Difference without Naming It
This essay separates detecting a difference, recognising taste quality and rating intensity. One threshold result must not become a comprehensive judgment...
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The Route from Aroma to Flavour: Why Smelling a Dish Differs from Eating It
This essay distinguishes orthonasal and retronasal odour delivery. It proposes two descriptive stages without treating either as a complete representation...
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Astringency and Saliva: Reading Oral Dryness without Reducing It to Bitterness
This essay gives astringency language distinct from bitter taste. It examines saliva-related evidence and predictive limits, then proposes description atte...
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Maillard Chemistry and Browning: Why Colour Does Not Establish Aroma Identity or Cooking Quality
This essay examines limits to interpreting browning visually. It connects aroma-generating reactions with independent examination of aroma, texture and pur...
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Serving Temperature and Explanatory Limits: From TRPM5 to Perceived Sweetness
This essay examines temperature and sweetness without turning mechanistic evidence into a universal restaurant rule. Serving temperature is considered alon...
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Food Matrix and Aroma Release: Why Aromatic Quantity Is Not Flavour Strength
This essay distinguishes a compound’s presence, release and perception. It proposes comparisons that resist assigning every flavour difference to the amoun...
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Pungency and Oral Heat: Assessing an Effect without Calling It a Basic Taste
This essay distinguishes actual temperature, chemical pungency and taste. It proposes spice-assessment language attentive to persistence, carry-over and fu...
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Bitterness and Individual Differences: Why One Test Cannot Define Tasting Expertise
This essay separates sensitivity to specific compounds from culinary evaluation competence. It discusses TAS2R38 research without turning individual differ...
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