Consumer Preference and Acceptance of Food Products

• Andere auteurs: Byrne, Derek V. (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Onderwerpen: Research & information: general; Biology, life sciences; Food & society; sugar reduction; multisensory integration; intrinsic factors; extrinsic factors; sweetness perception; best-worst scaling; cluster analysis; consumer preferences; fruits and vegetables; post-ingestive sensation; appetite; satiety; consumer; protein; carbohydrate; breakfast; sleep curtailment; hedonics; complex food matrices; sweet liking phenotype; sweet taste; texture; apple juice; consumer perception; internal preference mapping; visual attention; packaging; label; coffee; espresso; hot beverages; temperature; esophageal cancer; sensory trial; preference; trust; choice experiment; latent class analysis; hierarchical Bayesian mixed logit model; sweet; vanilla; consumers; age; gender; sweet liker status; young adults; organic food; market; product acceptance; sensory properties; optimization; cognitive dissonance theory; unhealthy = tasty intuition; food neophobia; low-sodium; low-sugar; descriptive name labels; out-of-home; catering; sustainable nutrition; food; nudge; decoy; food preference; sensory perception; food choice; multidisciplinary
• Online toegang: DOAB: download the publication; DOAB: description of the publication

The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is,...