Showing papers in "Food Quality and Preference in 2004"

TL;DR: Although health and nutritional value scored relatively low in terms of importance during the purchasing and consumption stages of minimally processed vegetables, consumers with a high awareness of the relationship between food and health attach significantly more importance to these credence attributes.

TL;DR: The best predictor for willingness to use functional foods was the perceived reward, while the health effects of functional foods vs. their taste were the best predictor of health effects.

TL;DR: This paper reviewed how all these sensations interact, both on a perceptual and a physical level, and discussed the resulting impact each has on flavor ratings, and the practical implications of these interactions for sensory evaluation are discussed.

TL;DR: In this paper, the authors evaluated the impact of food choices at 2-3 years old on food preferences later in life, by following up the same subjects and found that preferences were stable from 2- to 3-year-old until young adulthood and that some changes in preference occurred during adolescence.

TL;DR: In this article, the authors investigated how consumers employ brand information in combination with other quality cues to form quality expectations in the shop and how quality is experienced later when the product is ingested.

TL;DR: In this paper, the authors evaluated consumer acceptance for the appearance, aroma, texture and flavour of probiotic fruit juices and found that the probiotic juices were found to contain aromas (perfumey, dairy) and flavors (sour, sour) characteristic of functional ingredients.

TL;DR: In this paper, the authors demonstrate that perception of wine quality has a dimensional structure (7 dimensions) and can be measured using a 21-item scale that has been satisfactorily validated.

TL;DR: In this paper, the authors compared Flash profile with conventional profiling for strawberry blended yoghurts and apricot fromages frais from the French market, and found that Flash profile was slightly more discriminating than the conventional profile.

TL;DR: In this article, the authors measured consumer acceptance of food and beverages after modifying four key factors or ''context effects'' in five consumer central location tests: its function as a meal component, social interaction during consumption, the physical environment in which the food is selected and consumed, and food choice.

TL;DR: In this article, the authors investigate the extent to which consumer information concerning the manufacturing processes of beer can influence how acceptable the product is to the consumer, and demonstrate that information regarding manufacturing technology is capable of modifying the consumers' liking of beer.

TL;DR: In this paper, a sensory study based on an incomplete factorial design was conducted to simultaneously explore the primary and interactive effects of proanthocyanidin (tannin), ethanol, anthocyanin and wine polysaccharide concentrations on the mouth-feel perception of wine like media.

TL;DR: Analysis of data found that the consumption of ready meals and take-away meals was most associated with convenience related dimensions and restaurant and pub meals seem to be less related to the convenience dimensions.

TL;DR: A free sorting task based on similarities to a descriptive analysis, both applied to the visual description of plastic pieces, leads to the same conclusions in terms of piece configuration, associated perceptive interpretation and perception-process parameter relations.

TL;DR: In this paper, the results of the sensory analyses indicated that cooking as steaks on a pan gave a good all round sensory analysis with focus on appearance, flavour and texture while cooking in an oven at a low temperature gave a more detailed description of variations in texture attributes.

TL;DR: The authors evaluated the effect of culture on the relationship between psychological dimensions underlying odor perception and odor categorization and found that French, Vietnamese and American participants rated several perceptual dimensions of everyday odorants, and sorted these odorants on the basis of their similarity.

TL;DR: The authors found that the inclusion of just-about-right questions on the questionnaire changed the average overall liking ratings of the products, whereas intensity scales had no such effect on overall liking.

TL;DR: In this paper, a method which can be used to estimate perceived astringency due to polyphenolic compounds is presented, where the same astringent solutions were added to a mucin solution in conditions resembling those present in the oral cavity.

TL;DR: In this paper, the authors investigated texture-flavour interactions in low-fat stirred yogurts, whose rheological properties were determined by mechanical treatment, through three sensory methodologies: sorting, free-choice profiling and descriptive analysis.

TL;DR: In this article, the authors compared interview-based laddering and computer-assisted laddering in the context of mothers choosing breakfast for their children and found that the laddering methods produced different results.

TL;DR: The Food Involvement Scale (FIS) was found to be associated with many other scales, and a multiple regression suggested that higher levels of food involvement are associated with living with two or more friends, cooking for one's self, having regular meals, and being older as mentioned in this paper.

TL;DR: It is concluded that rearing temperature has a considerable impact on commercially important attributes of Arctic charr.

TL;DR: The results imply that the source of superior odour recognition memory in wine experts was not due to enhanced semantic memory and linguistic capabilities for wine-relevant odours, but perceptual skill (e.g., olfactory imaging).

TL;DR: In this article, focus group interviews were performed to explore which characteristics drive consumer acceptance of pasta and a questionnaire was used to evaluate the consumer expectations of the product generated by the brand name.

TL;DR: Norwegian women's seafood consumption is strongly related to consumption of three food groups: healthy food, fast food, and traditional food, which fits into the current food lifestyle of consumption in all three food segments.

TL;DR: The relationship between sensitivity to 6-n-propylthiouracil (PROP) and taste and astringency perception elicited by red wines was examined in this paper.

TL;DR: There is a need for more methodological guidance for researchers using the means-end-chain theory to investigate consumers' motivations for product choice and a new approach is described that uses a top-down cut-off strategy, which is driven by the data itself and accommodates the issues described above.

TL;DR: The relation between the children's preference for six apple cultivars, sensory/chemical/instrumental descriptions of these cultivars and children's reports about attitudes towards eating fruit and apples was analysed by preference mapping using partial least squares regression (PLSR) as mentioned in this paper.

TL;DR: In this paper, a study determined the effects of repeated in-home consumption on long-term food acceptance and the best way of measuring the boredom concept over time and found that consumers thought they would not get bored with the instant soups, but in fact they did become bored with two of the three soups when actually eating.

TL;DR: This work was aimed at identifying the most appropriate attributes for fabric description from the terminology associated with both experts' and novices' haptic perceptual spaces, and it was suggested that the term nervous should be included for comprehensive fabric description.

TL;DR: Sensory properties of cocoa liquor roasted at 120 °C for 15, 25, 35 and 45 min and containing different polyphenol concentrations (58, 116, 143 and 170 g/kg −1 ) were studied as discussed by the authors.