...Daria Semenova; Anna Radygina; Julia Zaripova; Petr Mashchenko; Lyudmila Karpova; Sofya Kulikova Purpose This study aims to investigate how objective (chemical composition, processing method) and subjective (perceived fat content) milk characteristics influence taste perception. Design...

... diabetes is increasing worldwide and poses a significant burden on human health. A number of studies have demonstrated the importance of quality of food in obese and Type 2 diabetic individuals. This study aims to assess eating and taste preferences and determines any existing associations with biochemical...

...Maija Kontukoski; Harri Luomala; Bruno Mesz; Mariano Sigman; Marcos Trevisan; Minna Rotola-Pukkila; Anu Inkeri Hopia Purpose – This paper aims to extend current understanding concerning the cross-modal correspondences between sounds and tastes by introducing new research tools and experimental...

...Laurence Fillion; Stacey Arazi As the demand for organic foods has grown globally, disputes have arisen on whether organic foods are more nutritious, safer, and better for the environment. To many consumers, though, a major issue is whether organic foods taste different and, especially...

... as well as organoleptically and they have all proved satisfactory and acceptable; hence making kola‐cocoa beverage a feasible instant beverage. © MCB UP Limited 2002 Drinks industry Taste New product development The kola tree (Cola nitida) and cocoa (Theobroma cacao) tree are native...

... or crispy. Loudness was used rather to assess the intensity of crunchiness or crispness, as indicated by Drake (1963) and Vickers and Bourne (1976). Consumer attitudes Taste Fruit Vegetables Most studies that have investigated the importance of different sensory modalities on consumer...

... of the meat industry to fat in the UK diet. © MCB UP Limited 2000 Taste Food Meat Between nine and 12 panellists assessed each sample on a 24‐point pseudo‐line scale for the descriptors listed above. One pack of each product from purchase weeks two, three and four was used for chemical...

...Nazlin Imram Discusses the role appearance plays in influencing consumer perception and subsequent acceptance of a food product. Texture and flavour have long since been known to exert an effect on consumer perception. However, the “first taste is almost always with the eye”. This is especially...

.... Fractional factorial designs are able to manage the data such that the effects that are expected to be important are not confused with each other (Joglekar and May, 1987). © MCB UP Limited 1999 Consumer attitudes Food Taste A factorial design was preferred over the “one variable...

... in a systematic manner to improve the flavour of low‐fat products. © MCB UP Limited 1998 Food Taste With a better understanding of the links between diet and health, there is now consumer and government pressure to reduce the amount of fat and sugar and to increase the amount of fibre consumed...

...; changes in food consumption/nutritional intake, food acceptability, flavour and taste intensities. Nineteen subjects assembled for three days at sea level for baseline measurements consuming a diet of dehydrated rations. This regimen was repeated 18 days later in the Bolivian Andes at approximately 5,600m...

... pastry structures. © MCB UP Limited 1994 Chemicals Food Food industry Health Nutrition Taste To continue this series of articles examining some of the chemical and physical reactions taking place in food preparation this article takes a look at pastry products by comparing the two...

... the factors influencing long‐term dietary change. These are issues which research in nutrition and food science can and should address. © MCB UP Limited 1994 Consumer behaviour Diet Food Social class Taste United Kingdom Figure 2. Self‐ratings of Personal Fat Intake by 128...

...Helen Conn Umami (the so‐called fifth basic taste in addition to sweet, sour, salt and bitter) is the descriptive term given to glutamate found naturally in foods or added as the flavour‐enhancer monosodium glutamate, as well as other combinations of glutamate and nucleotides. Discusses...

...Nina Hughes Describes how and where we perceive the sense of taste, the traditional four basic taste sensations, and why different parts of the mouth are more or less sensitive to a particular one. Outlines types of compounds having a particular taste with some relationships between and anomalies...