Research Articles

A comprehensive academic and applied textbook establishing Culinary Adjudication Measurement Science, with one hundred complete learning subjects in each language covering dish, judge, context, time, laws, indicators, protocols, g

An original foundational research work establishing CAMS as a dual-measurement science of dish quality, judge reliability, and decision fairness.

This study challenges the widespread belief that the tongue alone produces the experience of flavor. Although the tongue detects basic tastes, it cannot independently identify the complex aromatic qualities associated with coffee,

This research introduces the Circular Tasting Theory as a new cognitive and perceptual framework for understanding flavor through time, sensory memory, aromatic rebound, and the final sensory impression. It proposes the Circular S