Food Acceptance: The Role of Consumer Perception and Attitudes

被引：131
|
作者：
Costell, Elvira [1 ]
Tarrega, Amparo [1 ]
Bayarri, Sara [1 ]
机构：
[1] CSIC, IATA, Phys & Sensory Properties Lab, Valencia 461000, Spain
来源：
CHEMOSENSORY PERCEPTION | 2010年 / 3卷 / 01期
关键词：
Consumer Response; Perception; Attitudes; Expectations; OPTIMIZING ACCEPTABILITY; DESCRIPTIVE ANALYSIS; PRODUCT DEVELOPMENT; SENSORY ATTRIBUTES; REPEATED EXPOSURE; TASTE ATTITUDES; LOW-FAT; INFORMATION; HEALTH; FRUIT;
D O I：
10.1007/s12078-009-9057-1
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The process by which man accepts or rejects food is of a multi-dimensional nature. In complex food matrices, it is not always easy to establish relationships between the individual chemical stimuli concentration, physiological perception, and consumer reaction. Consumers' responses to food are not only based on the sensory characteristics of the product and on their physiological status but they are also related to other factors, such as previous information acquired about the product, their past experience, and their attitudes and beliefs. This paper discusses different methods to obtain information about consumer perceptions, attitudes, beliefs, and expectations.
引用
收藏
页码：42 / 50
页数：9
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