Exploring the association between temperature and sweetness perception and the role of different composition on sweetness perception

The aim of this PhD is to examine the association between sensory perception and tongue surface temperature, and gain understanding of how different factors contribute to sweet perception.
Study 1 Gain a fundamental understanding of the mechanism behind reduced sweetness when consuming fat-based frozen product (e.g. ice cream).
Study 2 Investigating the key factors affecting sweetness perception at frozen temperature.
Study 3 Investigating consumer temporal and hedonic response for ice cream with different formulation. Based on the learning from the first two studies, a subset samples (ice cream with different prototype of chocolate toppings) will be selected.