Hostname: page-component-cd9895bd7-p9bg8 Total loading time: 0 Render date: 2024-12-22T20:11:45.885Z Has data issue: false hasContentIssue false
  • English
  • Français

Taste and flavour: their importance in food choice and acceptance

Published online by Cambridge University Press:  18 April 2008

Jane E. Clark
Jane E. Clark*
Affiliation:
Product Perceptions Ltd., St George's House, Yuttendon Road, Horley, Surrey RH6 7BS, UK
*
Corresponding author: Jane E. Clark, fax +44 (0)1293 823766, email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Meeting Report
Information
Proceedings of the Nutrition Society , Volume 57 , Issue 4 , November 1998 , pp. 639 - 643
Copyright
Copyright © The Nutrition Society 1998

References

Cadotte, ER, Woodruff, RB & Jenkins, RL (1987) Expectations and norms in models of consumer satisfaction. Journal of Marketing Research 2, 305–314.CrossRefGoogle Scholar
Cardello, AV & Sawyer, FM (1992) Effects of disconfirmed expectations on food acceptability. Journal of Sensory Studies 7, 253–277.CrossRefGoogle Scholar
Carroll, JD (1972) Individual differences and multidimensional scaling. In Multidimensional Scaling: Theory and Applications in the Behavioural Sciences, vol. 1, pp. 105–155 [Shepard, RN, Romney, AK and Nerlove, SB, editors]. New York, NY: Seminar Press.Google Scholar
Carroll, JD & Chang, JJ (1970) Analysis of individual differences in multidimensional scaling via a N-way generalization of ‘Eckart–Young’ decomposition. Psychometrika 35, 28–31.CrossRefGoogle Scholar
Macfie, HJH, Bratchell, N, Greenhoff, KG & Vallis, LV (1989) Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies 4, 129–148.CrossRefGoogle Scholar
Nute, GR, Macfie, HJH & Greenhoff, K (1989) Practical application of preference mapping. In Food Acceptability, pp. 377–386 ‘Thomson, DMH, editor’. London: Elsevier.Google Scholar
Piggott, JR & Shaman, K (1986) Methods to aid interpretation of multidimensional data. In Statistical Procedures in Food Research, pp. 181–232 [Piggott, JR, editor]. London: Elsevier.Google Scholar
Rothman, J (1972)Experimental designs and models. In Consumer Market Research Handbook, p. 35 [Worcester, RM, editor]. Bath: Pitman Press.Google Scholar
Schafer, RB (1978) Factors affecting food behaviour and the quality of husbands' and wives' diets. Journal of the American Dietetic Association 72, 138–143.CrossRefGoogle ScholarPubMed
Shepherd, R (1985) Dietary salt intake. Nutrition and Food Science 96, 10–11.CrossRefGoogle Scholar
Steiner, JE (1977) Facial expressions of the neonate infant indicating the hedonics of food related chemical stimuli. In Taste and Development: The Genesis of Sweet Preference. DHEW Publication no. NIH 77–1068, pp. 173–189 [Weiffenbach, JM, editor], Washington, DC: US Government Publishing Office.Google Scholar
Williams, JM (1972) Questionnaire design. In Consumer Market Research Handbook, pp. 84–86 ]Worcester, RM, editor]. Bath: Pitman Press.Google Scholar