摘要: The sensory attributes of foods are widely considered to be an important determinant, perhaps the most acceptability. Other factors that determine whether a food will acceptable individual include physiological state and social, institutional motivational context eating, serving, cooking or purchase (Booth, 1981). Amerine et al. (1965) defined acceptance as either: (i) experience feature characterized by positive (e.g. approach in pleasant) attitude; (ii) actual utilization purchase, eating). They cautioned two definitions often highly correlated but not necessarily same. influence choice intake shown Figure 13.1.
springer.com
sci-hub.st 参考文章(56)
Barbara P. Klein, Harry T. Lawless, Sensory science theory and applications in foods M. Dekker. ,(1991)
H. J. H. MacFie, R. L. McBride, Psychological Basis of Sensory Evaluation ,(1990)
John L. Stanton, How Has the Quantity of the American Diet Changed During the Past Decade Food Technology. ,vol. 35, pp. 50- ,(1981)
Maynard A. Amerine, Edward B. Roessler, Rose Marie Pangborn, Principles of Sensory Evaluation of Food ,(1965)
Gail Vance Civille, Morten C. Meilgaard, B. Thomas Carr, Sensory Evaluation Techniques ,(1987)
S. D. SHACKELFORD, M. F. MILLER, K. D. HAYDON, J. O. REAGAN, Evaluation of the Physical, Chemical and Sensory Properties of Fermented Summer Sausage Made from High‐Oleate Pork Journal of Food Science. ,vol. 55, pp. 937- 941 ,(1990) , 10.1111/J.1365-2621.1990.TB01569.X
HOWARD R. MOSKOWITZ, MAGNITUDE ESTIMATION: NOTES ON WHAT, HOW, WHEN, AND WHY TO USE IT Journal of Food Quality. ,vol. 1, pp. 195- 227 ,(1977) , 10.1111/J.1745-4557.1977.TB00942.X
Robert L McBride, Stimulus Range Influences Intensity and Hedonic Ratings of Flavour Appetite. ,vol. 6, pp. 125- 131 ,(1985) , 10.1016/S0195-6663(85)80033-7
URSULA. THIEME, MICHAEL. O'MAHONY, MODIFICATIONS TO SENSORY DIFFERENCE TEST PROTOCOLS: THE WARMED UP PAIRED COMPARISON, THE SINGLE STANDARD DUO‐TRIO AND THE A‐NOT A TEST MODIFIED FOR RESPONSE BIAS Journal of Sensory Studies. ,vol. 5, pp. 159- 176 ,(1990) , 10.1111/J.1745-459X.1990.TB00487.X
R.ICHARD C. ROUNDS, C.L. GLENN, A.O. BUSH, Consumer Acceptance of Brown Trout (Salmo trutta) as an Alternative Species to Rainbow Trout (Salmo gairdneri) Journal of Food Science. ,vol. 57, pp. 572- 574 ,(1992) , 10.1111/J.1365-2621.1992.TB08045.X