Pasta experience: Eating with the five senses—a pilot study

Pasta experience: Eating with the five senses—a pilot study

<em>Dried pasta</em> is the Italian food “par excellence”. Traditional foods have characteristics that can stimulate or evoke in the consumer sensorial stimuli and experiences, especially when these foods are consumed in a <em>typical-traditional</em> restaurant. Traditional...

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Bibliographic Details
Main Authors: Luca Altamore, Marzia Ingrassia, Stefania Chironi, Pietro Columba, Giuseppe Sortino, Ana Vukadin, Simona Bacarella
Format: Article
Language:English
Published: AIMS Press 2018-11-01
Series:AIMS Agriculture and Food
Subjects:
sensory marketing| traditional restaurant| sensory test| product congruence| atmosphere| quality food| consumer preferences| Focus Group
Online Access:http://www.aimspress.com/article/10.3934/agrfood.2018.4.493/fulltext.html

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http://www.aimspress.com/article/10.3934/agrfood.2018.4.493/fulltext.html

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