Acceptance and Preference of Chinese Meals with Boba: Influence of Meal Characteristics and the Consumer’s Personal Experience
Author:
Affiliation:
1. Tsinghua University
Publisher
Japan Society of Kansei Engineering
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/ijae/22/2/22_IJAE-D-22-00028/_pdf
Reference23 articles.
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2. 2. Carrillo E, Varela P, Salvador A, and Fiszman S; Main factors underlying consumers’ food choice: A first step for the understanding of attitudes toward “healthy eating”, Journal of Sensory Studies, 26(2), pp.85-95, 2011.
3. 3. Forde, C. G.; From perception to ingestion; The role of sensory properties in energy selection, eating behaviour and food intake, Food Quality and Preference, 66, pp.171-177, 2018.
4. 4. Slocombe, B. G., Carmichael, D. A., and Simner, J.; Cross-modal tactile-taste interactions in food evaluations, Neuropsychologia, 88, pp.58-64, 2016.
5. 5. Guichard, E.; Interactions between flavor compounds and food ingredients and their influence on flavor perception, Food Reviews International, 18(1), pp.49-70, 2002.
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1. Would boba and food characteristics impact the tasting experience? A Kansei Engineering study towards food mixed with boba;International Symposium on Affective Science and Engineering;2024
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