Do consumers perceive the flavors announced on food packages?-Reference-Cited by-同舟云学术

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Do consumers perceive the flavors announced on food packages?

Published:2020-07-29 Issue:11 Volume:246 Page:2309-2322
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

dos Santos Thais Estevão,Menescal Amanda,Melo Lauro^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-020-03575-z.pdf

Reference48 articles.

1. Han P, Fark T, de Wijk RA, Roudnitzky N, Iannilli E, Seo HS, Hummel T (2019) Modulation of sensory perception of cheese attributes intensity and texture liking via ortho- and retro-nasal odors. Food Qual Prefer. https://doi.org/10.1016/j.foodqual.2018.11.019

2. Paravisini L, Moretton C, Gouttefangeas C, Nigay H, Dacremont C, Guichard E (2017) Caramel flavor perception: impact of the non-volatile compounds on sensory properties and in-vitro aroma release. Food Res Int. https://doi.org/10.1016/j.foodres.2017.07.003

3. Miranda MI (2012) Taste and odor recognition memory: the emotional flavor of life. Rev Neurosci. https://doi.org/10.1515/revneuro-2012-0064

4. White TL, Thomas-Danguin T, Olofsson JK, Zucco GM, Prescott J (2020) Thought for food: cognitive influences on chemosensory perceptions and preferences. Food Qual Prefer. https://doi.org/10.1016/j.foodqual.2019.103776

5. Kälviäinen N, Schlich P, Tuorila H (2000) Consumer texture preferences: effect of age, gender and previous experience. J Text Stud. https://doi.org/10.1111/j.1745-4603.2000.tb01022.x

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