Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment
Sign Up to like & getrecommendations! Published in 2017 at "Food Quality and Preference"
DOI: 10.1016/j.foodqual.2016.10.009
Abstract: Abstract Decreasing obesity or cardiovascular disease can be achieved by eating healthier foods with reduced contents of fat, salt and sugar. However, these ingredients have a significant impact on the sensory quality of the food… read more here.
Keywords: consumer; consumer appreciation; fat salt; salt sugar ... See more keywords
Analysis of Apple Flavours: The Use of Volatile Organic Compounds to Address Cultivar Differences and the Correlation between Consumer Appreciation and Aroma Profiling
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Quality"
DOI: 10.1155/2020/8497259
Abstract: In the selection of apple (Malus domestica Borkh) fruits, consumers predominantly use visual and organoleptic responses, such as aroma and texture, as quality/preference markers. Previous studies profiling the sensory properties and aroma profiles of apple… read more here.
Keywords: consumer appreciation; organic compounds; volatile organic; analysis ... See more keywords