Hedonic responses to flavor and their implications for food acceptance

被引：24
|
作者：
Tuorila, H
机构：
[1] Department of Food Technology, University of Helsinki, FIN 00014 Helsinki
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1996年 / 7卷 / 12期
关键词：
D O I：
10.1016/S0924-2244(96)10048-0
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Flavor preferences largely develop during the first years of life when children are exposed to the available food supply. Consequently, certain flavors are expected to appear at certain concentrations for a food to be well liked in a given society. However, consumers also have individual preferences based on factors such as age, health and food neophobia. The abundant food supply in Western societies favors consumer segmentation.
引用
收藏
页码：453 / 456
页数：4
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