Factors related to sensory properties and consumer acceptance of vegetables.

摘要: Many consumers perceive the bitter taste or other sensory characteristic of vegetables as unpleasant, posing a challenge to dietary recommendations aiming increase vegetable consumption. Food experience is multisensory, with complex interactions between senses and individual differences in perception. This review focuses on factors affecting properties perception among adults. Topical examples quality evaluation samples are presented. Cultivar growing conditions related internal vegetables. The effects different processing methods, such freezing cooking, also reviewed. Flavor modification seasonings may be used improve palatability incorporating meals intake Recently, external (e.g. visual odor stimuli) have been tested multisensory research context choice. These options achieve better quality, more palatable pleasant eating promote