The flash presentations took place during the online symposium of the Finnish Society of Food Science and Technology (ETS) and the European Sensory Science Society (E3S) on May 11th 2021.
In addition to current topics on sensory science, the research work of PhD students was also presented. Corinna Karl gave an insight into the current results on "Why is sweet not just sweet? The mouthfeel specified as the changes in salivary flow and viscoelasticity after orosensory stimulation with sucrose and non-caloric sweeteners".
