期刊
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
卷 14, 期 2, 页码 153-165出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/15428052.2015.1102783
关键词
Consumer perception; context; foodservice fresh-cut; freshness; lettuce; sensory evaluation; vegetables
资金
- Tekes-the Finnish Funding Agency for Innovation (European Regional Development Fund)
- Finnish Cultural Foundation
- Academy of Finland [MS252005]
The purpose of this research was to study how consumers respond to differences in the freshness of lettuce based only on sensory properties in the foodservice context. Another objective was to measure consumer response to the modification of the consumption context. Data was collected from consumer studies in two separate restaurants with three different products (n = 238). The reference sample was a packaged ready-to-eat lettuce, which was compared using two freshly prepared samples. The results indicated that consumers did recognize differences between product properties that depend on the level of freshness when served in a foodservice environment. By serving fresh products, the perceived level of sensory quality showed a significant increase.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据