Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods

Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods

Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and Note by Note (NbN) versions. The study explores sens...

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Bibliographic Details
Main Authors: Artur Głuchowski, Ewa Czarniecka-Skubina, Eliza Kostyra, Grażyna Wasiak-Zys, Kacper Bylinka
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
new product development
molecular and Note by Note products
classical dishes
sensory profiling
emotions
CATA
Online Access:https://www.mdpi.com/2304-8158/10/1/133

Internet

https://www.mdpi.com/2304-8158/10/1/133

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