It is often speculated that the age related decline in taste and smell performance can add to the decreased food intake among elderly by causing a change in liking of food. Flavor enhancement (by adding a taste and/or an odor to enhance or intensify the flavor of the food) has been suggested to counteract for the diminished taste and smell performance in order to increase liking and subsequentl...

Sixty-four female college students attempted to study for a Tests and Measurements examination in a simulated dormitory. During the 30 minute study period, five environmental conditions were cxeated via pre-recorded audio cassettes: actual dormitory noise, rock and roll music, television audio, birds chirping, and silence. Subjects in the dorm noise condition were significantly more negative in...

Emotional responses (i.e., valence, arousal and liking) to single-voice melody versions that were systematically varied along five music structural characteristics (i.e., mode, tempo, articulation, appoggiatura and subito piano) were studied. The results suggest that differential emotional responses can be produced by simple manipulations on structural characteristics of a ringtone melody. For ...

Table 1-Composition of extended chicken nugget formulations in a threecomponent constrained simplex lattice mixture design evaluated for acA mixture design was used to optimize the sensory acceptability (appearance, color, flavor, texture, and overall liking) of chicken nuggets containing flours processed from fermented cowpeas (FCF) and fermented partially defatted peanuts (FPDPF). Flavor and ...

Sensory and consumer science is concerned with measuring perceptual affective responses to products. Historically, hedonic (degree of liking or preference for a set test products) have been the primary measure product performance in food-related research, but recent years seen an increase uptake measures that go “beyond liking”, interest primarily focusing on product-elicited emotions, conceptu...

Before consuming a food or beverage, consumers are exposed to many sources of information related the product. Such product-related cues can generate expectations, some which improve consumers' sensory perception and liking The question posed in current study is whether labelling colour beer be used modify expectations its taste, flavour mouthfeel, as these properties problematic reduced alcoho...

Sustainability appears to be increasingly important consumers. In order for companies reach their sustainability targets and offer more environmentally friendly solutions consumers, food producers retailers have begun change packaging recyclable, bio-based biodegradable packaging. This study evaluated the sensory characteristics of paper-based prototype packages developed two product categories...

Commercial juices of sweet pomegranates and fresh juices of sour-sweet pomegranates were analysed for organic acids, sugars, antioxidant activity, volatile composition, sensory profile and consumer liking. Organic acids and sugars were analysed by HPLC, while volatiles were extracted using hydrodistillation and analysed by GC-MS and GC-FID. Malic acid was predominant in sweet juices while citri...