Linking the Sensory Taste Properties of Chocolate-Based Biscuits to Consumers’ Emotions: A Cross-Cultural Study

نویسندگان

چکیده

This research measured consumers’ emotions and change in emotion to the specific sensory taste properties attitudes of chocolate-based biscuits. The sample size involved 216 respondents from South Africa (n = 106) Switzerland 110). Respondents tasted biscuits completed an online questionnaire. increase levels guilt after biscuit consumption contribution a chocolate craving attitude subsequent positive could help food consumer scientists understand link between descriptors Investigating association emotional responses attributes sweet baked products benefit product developers when formulating for target markets aid understanding profile products.

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ژورنال

عنوان ژورنال: Applied sciences

سال: 2022

ISSN: ['2076-3417']

DOI: https://doi.org/10.3390/app12168038