Journal ArticleDOI
CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE: I: Adults.
Alina S. Szczesniak,Earl L. Kahn +1 more
TLDR
Intensity of flavor, socially and culturally learned expectations, psychological and physiological factors, sex, socio-economic class, image of a food, and eating occasions influence awareness and attitudes to texture among adult consumers.Abstract:
Although its awareness appears to be present on a subconscious level, texture plays a very essential role in determining people's feelings about foods. Intensity of flavor, socially and culturally learned expectations, psychological and physiological factors, sex, socio-economic class, image of a food, and eating occasions influence awareness of and attitudes to texture among adult consumers. Texture awareness is increased when expectations are violated, associations are made with non-food items, or unpleasant mouth sensations are experienced. Textural qualities are often linked with whole-someness and excellence of food preparation.read more
Citations
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Journal ArticleDOI
Texture is a sensory property
TL;DR: A review of the state-of-the-art in texture research can be found in this article, where the authors define the components of complex textural characteristics, develop an understanding of the perceptual interplay among texture parameters and between textural and other modalities, explore the breakdown pathways in the mouth for various food categories, and repeat earlier studies on consumer attitudes and preferences in the context of 21st century cultures and lifestyles.
Journal ArticleDOI
Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences
Isabelle Lesschaeve,Ann C. Noble +1 more
TL;DR: Variations in proanthocyanidin composition, such as polymer size, extent of galloylation, and formation of derivatives, affect both bitterness and astringency in fruits and beverages.
Journal ArticleDOI
The role of auditory cues in modulating the perceived crispness and staleness of potato chips
TL;DR: In this paper, the authors investigated whether the perception of the crispness and staleness of potato chips can be affected by modifying the sounds produced during the biting action and found that the potato chips were perceived as being both crisper and fresher when either the overall sound level was increased, or when just the high frequency sounds (in the range of 2 kHz-20 kHz) were selectively amplified.
Journal ArticleDOI
Effects of disconfirmed consumer expectations on food acceptability
Armand V. Cardello,F.M. Sawyer +1 more
TL;DR: In this paper, three studies were conducted to assess the effects of disconfirmation consumer expectations on food acceptability and found that disconfirmed expectations for the sensory attributes of an edible film had a negative effect on acceptability of the film.
Book ChapterDOI
Consumer expectations and their role in food acceptance
TL;DR: The focus of this chapter concerns factors that influence food acceptance and the operational approach that is used to measure it in the laboratory is described and defined.
References
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Journal ArticleDOI
Consumer awareness of texture and of other food attributes, ii.
TL;DR: A word association test given to respondents drawn from three geographic locations and representing a sample balanced with respect to socio-economic class, sex, and age confirmed the results of a previous test, which indicated that texture is a discernible characteristic of foods and that its awareness equals that of flavor.
Journal ArticleDOI
COLLECTION AND CLASSIFICATION OF WORDS FOR DESCRIPTION OF FOOD TEXTURE: I: Collection of Words.
TL;DR: Using a controlled association test, Japanese expressions describing texture were collected in response to 97 food stimulus words and the most important words were: hard, soft, juicy, chewy, greasy, viscous, slippery, creamy, crisp (kori-kori), crunchy, and brittle.