“Liking” and “Take Away” Preferences for Mexican Consumers: Cross-Cultural Comparison with Thais for Psychological Style-Reference-Cited by-同舟云学术

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“Liking” and “Take Away” Preferences for Mexican Consumers: Cross-Cultural Comparison with Thais for Psychological Style

Published:2015-02 Issue:1 Volume:30 Page:77-84
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Calderón Eduardo¹,Angulo Ofelia¹,O'Mahony Michael²,Wichchukit Sukanya³⁴

Affiliation:

1. Unidad de Investigación y Desarrollo de Alimentos; Instituto Tecnológico de Veracruz; Veracruz México

2. Department of Food Science and Technology; University of California; Davis CA

3. Faculty of Engineering at Kamphaengsaen; Kamphaeng Saen Campus; Kasetsart University; Nakhon Pathom 73140 Thailand

4. Center of Excellence in Agricultural and Food Machinery; Kamphaeng Saen Campus; Kasetsart University; Nakhon Pathom 73140 Thailand

Funder

Davis Sensory Science Foundation

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12138/fullpdf

Reference43 articles.

1. Paired preference tests: D′ values from Mexican consumer with various response options;Alfaro-Rodríguez;J. Sensory Studies,2005

2. Be your own placebo: A double paired preference test approach for establishing expected frequencies;Alfaro-Rodríguez;Food Qual. Prefer.,2007

3. Paired preference tests: “50:50” and “Alternating” no preferences;Alfaro-Rodríguez;J. Sensory Studies,2008

4. Assessment of preference with controls for response bias operating in the test situation: A practical example using omega-3 enriched wholegrain breads with Ecuadorian consumers;Alvarez-Coureaux;J. Sensory Studies,2010

5. The paired preference test and the “No Preference” option: Was Odesky correct?;Angulo;Food Qual. Prefer.,2005

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1. Effect of three post‐harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists;Journal of the Science of Food and Agriculture;2021-03-16

2. Biases in paired preference tests: Cross‐cultural comparison of Japanese and American consumers;Journal of Sensory Studies;2019-03-11

3. Understanding and Assessing Cultural Differences in Sensory Preferences;Cereal Foods World;2019

4. The evolution of paired preference tests from forced choice to the use of ‘No Preference’ options, from preference frequencies to d′ values, from placebo pairs to signal detection;Trends in Food Science & Technology;2017-08

5. Effect of culture on sensory and consumer research: Asian perspectives;Current Opinion in Food Science;2017-06

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