Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation

This study, which was conducted as part of the Italian Taste project, was aimed at exploring the relationship between actual liking and sensory perception in four food models. Each food model was spiked with four levels of prototypical tastant (i.e., citric acid, sucrose, sodium chloride, capsaicin)...

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Detalles Bibliográficos
Autores principales: Endrizzi, Isabella, Cliceri, Danny, Menghi, Leonardo, Aprea, Eugenio, Charles, Mathilde, Monteleone, Erminio, Dinnella, Caterina, Spinelli, Sara, Pagliarini, Ella, Laureati, Monica, Torri, Luisa, Bendini, Alessandra, Toschi, Tullia Gallina, Sinesio, Fiorella, Predieri, Stefano, Gasperi, Flavia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750454/
https://www.ncbi.nlm.nih.gov/pubmed/35010132
http://dx.doi.org/10.3390/foods11010005

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750454/
https://www.ncbi.nlm.nih.gov/pubmed/35010132
http://dx.doi.org/10.3390/foods11010005

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