期刊
FOOD QUALITY AND PREFERENCE
卷 20, 期 5, 页码 372-379出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodqual.2009.02.007
关键词
Product experience; Sensory dominance; Freshness; Colour; Smell
资金
- Organization for Scientific Research (NWO) [400-03-131]
Freshness is important for food products, beverages personal care products and cleaning products. In the present study we used an experimental approach to investigate sensory dominance in the product experience of freshness. We created products (soft drinks, dishwashing liquids, and scented candies) using fresh and non-fresh stimuli (colours and smells) in four different combinations and asked respondents to evaluate the freshness and pleasantness of each product. The results demonstrated that smell dominated the judgments of freshness for soft drinks and dishwashing liquids. However, for scented candles smell and colour were equally important in determining freshness. This suggests that the dominant sensory modality for the product experience of freshness depends on the characteristics of the particular product. (C) 2009 Elsevier Ltd. All rights reserved.
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