... perceived taste and neurophysiological responses mediate this relationship under both blind and informed tasting conditions. Design/methodology/approach An experimental design involving 40 healthy participants was employed, combining electroencephalography recordings and survey data from blind...

...Raffaele Campo; Daniele Porcheddu; Pierfelice Rosato; Lan Thanh Mai Purpose This research is aimed at exploring how colours impact the taste expectations of beverages, considering three different countries: Italy, Poland and Morocco. Specifically, the purpose is to analyse how the sensory...

... 2022 26 02 2023 15 06 2023 © Emerald Publishing Limited 2023 Emerald Publishing Limited Licensed re-use rights only Consumer behaviour Hospitality industry Marketing Quality Texture Taste Sensory descriptions Online restaurant guides enable tourists and locals...

...Iuri Yudi Furukita Baptista; Fabiana Carvalho; Priscilla Efraim; Paulo Túlio de Souza Silveira; Jorge Behrens Purpose Research on cross-modal sensory interactions has shown that visual aspects of food can influence consumer's expectation and perception of taste, mouthfeel and liking. This paper...

... Qualitative methods Taste Social responsibility It is notable that the cooking and eating activities at the RS can be loosely aligned with these recommendations, and are indicative of the potential benefits for offenders’/ex-offenders’ health and well-being of hands-on cooking activities alongside...

...Taru Lindblom; Pekka Mustonen Purpose – The purpose of this paper is to study a wide range of culinary tastes and their legitimacy in a contemporary urban context. The authors aim at finding out which cuisines are the most popular and to what extent this popularity translates into eating out...

...Len Tiu Wright; Clive Nancarrow; Pamela M.H. Kwok Examines the influence of culture on food taste preferences and the implications for consumer research. The authors explore the roots of certain national and sub‐cultural food taste preferences and consumption. Examples are drawn from the work...

...Marcia M. Meier; Deisy A. Drunkler; Marilde T. Bordignon Luiz; Roseane Fett; Bruno Szpoganicz Sensory analysis shows that the addition of 0.4 per cent (w/v) of the macrocyclic β‐cyclodextrin (βCD) to goat’s milk improves the flavour and reduces its goaty taste, due to encapsulation of molecules...

... was delivered followed by tasting of commercial products and home‐made formulations. All of the participants (n = 105) consumed dairy ice cream and 62 per cent named it as their most frequent type of ice cream, with sensory quality being the most important reason influencing choice. Product knowledge...

... a salty snack (french fries) or sweet snack (chocolate) every day for 15 days. Four dependent variables were measured: pleasantness ratings, ranked preference, frequency of consumption and ad libitum intake. Daily pleasantness of taste ratings decreased across the exposure period only...

... properties and perceive them with a degree of scepticism and mistrust. Diet Health Taste Sensory studies Focus groups Market research Reduced fat foods are generally considered to improve the healthiness of the diet, help control weight and benefit physical well being generally (Viaene...

... market price determinants while grape variety and the alcoholic contents are not significantly correlated with red wine prices. Wines and spirits Taste Pricing Pricing strategy The Spanish wine market is becoming more and more saturated. Total wine consumption has decreased while beer...

...Len Tiu Wright; Clive Nancarrow; Ian Brace Classifying people according to their tastes in food and drink is a fruitful and topical area of market research. The late 1990s have shown an increasing preoccupation with the presentation of food and drink, a trend which has not abated with the start...

... the risk felt by consumers. © MCB UP Limited 2000 Consumer behaviour Meat Taste Perceptions Safety The average age of the respondents ranges from 42.9 years in Germany to a maximum of 47.3 years in the UK. The Swedish and German sample are characterised by a high proportion...

... and the three formulae, and in reference to hardness, between formulations. © MCB UP Limited 1999 Fish Taste Texture Tensory evaluation The overexploitation of the world’s most valuable fisheries is widespread despite attempts to control it by efforts such as identification of maximum...

... influences on preferences and purchase behaviour. Cheddar‐type cheese was the most frequently purchased and preferred cheese, and taste was the most important attribute influencing the purchase decision. Consumers preferred a premium cheese described as “creamy” and “mouthcoating” and least liked a reduced...

... suggest the possibilities of food formulators producing detectable variation in visual texture parameters which may subsequently affect quality perception in chilled dairy dessert products. © MCB UP Limited 1999 Consumer attitudes Food Perceptions Taste Perception of a food product...

...Mark Tomlinson The paper analyses data from the British Health and Lifestyles Survey of 1984/5 and the follow‐up survey of 1992. It attempts to break down a large number of food consumption patterns into a smaller number of interpretable factors or tastes which are then used in statistical...

... will be brighter. Acceptance sampling Bacteria Consumer attitudes Food Health Preservation Radiation Taste Gourmet products, originating from around the world, occupy a significant and increasing proportion of UK food sales. Producers and retailers must ensure optimum quality, to meet the high...

..., eating out is seen to be affected by the variation in household consumption with household size and composition. © MCB UP Limited 1994 Consumers Convenience foods Meals Restaurants Social economics Taste Trends This can account for much of the changing patterns and the significant...