As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking-Reference-Cited by-同舟云学术

As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking

Published:2019 Issue:2 Volume:10 Page:665-680
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Santagiuliana Marco¹²³⁴⁵^ORCID,van den Hoek Irene A. F.⁴⁵⁶³,Stieger Markus¹²³⁷⁵,Scholten Elke⁴⁵⁶³,Piqueras-Fiszman Betina⁸⁹⁵¹⁰³

Affiliation:

1. TI Food and Nutrition

2. 6700 AN Wageningen

3. The Netherlands

4. Physics and Physical Chemistry of Foods

5. Wageningen University

6. 6700 AA Wageningen

7. Food Quality and Design

8. Marketing and Consumer Behaviour

9. Department of Social Sciences

10. 6700 EW Wageningen

Abstract

The aim of this study was to determine the effect of mechanical contrast and flavour concentration of carrot particles added to soups on expected and perceived sensations and liking.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C8FO01800F

Reference44 articles.

1. Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods

2. TEXTURE CONTRASTS AND COMBINATIONS: A VALUED CONSUMER ATTRIBUTE

3. Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties

4. Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation

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