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Consumer Preference and Acceptance of Food Products

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,...

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Gespeichert in:
Format: Online
Sprache:Englisch
Veröffentlicht: MDPI - Multidisciplinary Digital Publishing Institute 2021
Schlagworte:
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
best-worst scaling
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
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Online-Zugang:ONIX_20210501_9783039436958_1099
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ONIX_20210501_9783039436958_1099

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