Influence of evoked contexts on hedonic product discrimination and sensory characterizations using CATA questions

Author:

Jaeger Sara R.,Fiszman Susana,Reis Felipe,Chheang Sok L.,Kam Karrie,Pineau Benedicte,Deliza Rosires,Ares Gastón

Funder

The New Zealand Ministry for Business, Innovation & Employment and Plant & Food Research

Comisión Sectorial de Investigación Científica

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Spanish Ministry of the Economy and Competitiveness

EU FEDER

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference58 articles.

1. The use of vignettes in survey research;Alexander;Public Opinion Quarterly,1978

2. Investigation of the number of consumers necessary to obtain stable sample and descriptor configurations from check-all-that-apply (CATA) questions;Ares;Food Quality and Preference,2014

3. Äström, A., Gilbert, C., Köster, E. P., Mojet, J., & Wendin, K. (2011). Simulating specific eating and drinking situations in a consumer testing context. In Poster presented at 9th Panborn Sensory Science Symposium, Toronto, Canada.

4. The use of immersive technologies to improve consumer testing: The role of ecological validity, context and engagement in evaluating coffee;Bangcuyo;Food Quality and Preference,2015

5. Effects of adding an Italian theme to a restaurant on the perceived ethnicity, acceptability, and selection of foods;Bell;Appetite,1994

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