Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation

Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation

This study, which was conducted as part of the Italian Taste project, was aimed at exploring the relationship between actual liking and sensory perception in four food models. Each food model was spiked with four levels of prototypical tastant (i.e., citric acid, sucrose, sodium chloride, capsaicin)...

Полное описание

Библиографические подробности
Главные авторы:	Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, Eugenio Aprea, Mathilde Charles, Erminio Monteleone, Caterina Dinnella, Sara Spinelli, Ella Pagliarini, Monica Laureati, Luisa Torri, Alessandra Bendini, Tullia Gallina Toschi, Fiorella Sinesio, Stefano Predieri, Flavia Gasperi
Формат:	Статья
Язык:	English
Опубликовано:	MDPI AG 2021-12-01
Серии:	Foods
Предметы:	actual liking perceived intensity tastes pungency consumer segmentation stated liking
Online-ссылка:	https://www.mdpi.com/2304-8158/11/1/5

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