Sensory perception of Oral Nutritional Supplements (ONS) by older and younger adults has been investigated, but few studies have examined the sensory ONS within different adult cohorts. This study sought to investigate effects age, dentures, medications on perception, liking, intake a high- low-viscosity (0.009 0.177 Pa.s respectively at 50.1 s?1) assess appetite. Eighty (51 aged 65–74 years, 2...

The decision-making process involved in food selection and consumption behaviors is confounded by mental integration of information, experiences, emotions associated with the product (stimulus). complex fleeting but temporal nature product-generated (PG) or product-associated (PA) makes affectual experiences difficult to measure interpret. This project aims characterize relationship between PA,...

Obtaining superior quality varieties are one of the main objectives fruit breeding programs worldwide. In this study, we investigate employing check-all-that-apply (CATA) questions, which include ideal product, as a method to select new according consumer organoleptic requirements. To end, mandarin cultivars were used case study. Four from IVIA program (‘Pri-88?, ‘Pri-89?, ‘Pri-90? and ‘Tri-707...

Hops, the flowers of Humulus lupus plant, are almost exclusively used in beer production, where they add important flavor qualities, such as bitter taste and a variety aromas, to finished product. Depending on concentration, variety, time addition, different styles created, appealing broad range consumer needs. Consumers both state reveal strong preference for their respective preferred style, ...

Abstract Food and wine pairing has been studied in marketing, sensory science, hospitality fields to evaluate the gastronomic experience of consumers. In this study, three Chinese red wines ( Cabernet Gernischt : CG, Marselan MS, Vitis amurensis Rupr VR) were paired with two French cheeses (Brie Camembert) [sweet cheese (SWC) salty (SAC)]. The physicochemical properties determined. Also, profil...