E3S Essentials – You should read this!

E3S Essentials – You should read this! Is a series of seminal papers for sensory science authored by European researchers, selected and introduced by E3S members and available to all.

The primary goal is to provide students, postdocs, and colleagues with a curated selection of papers considered essential by leading E3S scholars. These “classics” serve as the bedrock of our field, offering rich historical insights that illuminate the foundational concepts and hypotheses that guided their creation. They also detail the key results and interpretive standards deemed important by the authors. Accompanying commentaries will connect these seminal works to modern research and current issues, providing valuable perspectives on their ongoing relevance.

You should read this! 4: Comments by Paula Varela on “Projective mapping: A tool for sensory analysis and consumer research”

Risvik, E., McEwan, J. A., Colwill, J., Rogers, R., & Lyon, D. H. (1994). Projective mapping: A tool for sensory analysis and consumer research. Food Quality and Preference, 5(4), 263–269. https://doi.org/10.1016/0950-3293(94)90051-5 Comments by Paula Varela (December 2025) Background In the early 1990s, sensory science was dominated by analytical methods requiring trained panels, such as Quantitative […]

You should read this! 3: Comments by Tormod Næs on “Principal Component Analysis for multitable and multiblock data sets”

Abdi, H., Williams, L.J. and Valentin, D. (2013). Multiple Factors Analysis: Principal Component Analysis for multitable and multiblock data sets. WIREs Comput. Stat 2013, doi:10.1002/wics.1246 Comments by Tormod Næs (November 2025) Background In sensory science, both in designed experiments and in survey studies, there is a need for proper statistical handling and analysis of data. […]

You should read this! 2: Comments by Erminio Monteleone on “The psychology of food choice: some often encountered fallacies”

Egon Peter Köster, The psychology of food choice: some often encountered fallacies. Food Quality and Preference 14 (5-6), 359-373, 2003. 448, 2003. https://doi.org/10.1016/S0950-3293(03)00017-X Comments by Erminio Monteleone (June 2024) Background Sensory Food Science is defined as a disciplinary field dealing with human sensory perceptions of and affective responses to foods, beverages, and their components, deriving […]

You should read this! 1: Comments by Hely Tuorila on “Difference taste thresholds for sodium chloride among young adults: an interlaboratory study”

Birgit Johansson, Birger Drake, Rose Marie Pangborn, Nina Barylko-Pikielna, Egon Peter Köster. Difference taste thresholds for sodium chloride among young adults: an interlaboratory study. Journal of Food Science 1973:38:524-527. Comments by Hely Tuorila (June 2024) Background In 1960s, chemosensory research of food was in its infancy in Europe. The only textbook available was a U.S. […]