A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies
Food Quality and Preference(2017)
摘要
•Interaction of sensory and extrinsic food attributes affect consumers’ preferences.•Discussion of methods combining sensory and extrinsic food attributes.•Descriptions, objectives, advantages, drawbacks and applications for each method are examined.•Industrial challenges and future research needs are discussed.
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关键词
New food product development,Consumer,Sensory and extrinsic attributes,Interaction,Methodologies
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