摘要:

ABSTRACTThree studies were conducted to assess the effects of disconfirmed consumer expectations on food acceptability. In the first, disconfirmed expectations for the sensory attributes of an edible film had a negative effect on acceptability of the film. Greater disconfirmation resulted in lower acceptance and purchase intent. In the second study, written product information was used to establish three levels of expected acceptability and expected bitterness for a novel fruit beverage. Comparison of preexposure (expected) and postexposure (perceived) ratings of acceptability and bitterness supported an assimilation model of disconfirmation effects for conditions in which expectations of acceptability were high and expectations of bitterness were low. A contrast effect was observed for bitterness judgments when expectations of bitterness were high. Associative effects resulting from the expectation manipulation were observed on other sensory attributes. In the third study, expectations were manipulated to influence both direction (positive versus negative) and degree of disconfirmation for the acceptance of cola beverages. Results provided further support for an assimilation model of these effects.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1992.tb00194.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTPungent spices are well‐recognized for their aromatic and pungent nature; however, relatively little is known about their pungent or ‘burning’ responses. Therefore, this research was undertaken to characterize oral pungency of the principal irritants or red pepper (capsaicin), black pepper (piperine), cinnamon (cinnamaldehyde), cumin (cuminaldehyde), cloves (eugenol), ginger (ginger oleoresin), and alcohol (ethanol). These compounds were evaluated for four pungent qualities (burning, tingling, numbing, overall), two temporal qualities (lag time, overall duration), and three spatial qualities (longitudinal location, lateral location, localized/diffuse). The pungency of cinnamaldehyde was primarily burning and tingling. It had a quick onset and rapid decay. The pungency of eugenol had a long‐lasting, predominantly numbing effect. The pungency piperine, capsaicin and ginger were primarily burning, but had different temporal and spatial responses. The pungency of ethanol was most diffuse in nature, with some burning and tingling sensations. It had the shortest perceived onset and overall duration. The pungency of cuminaldehyde was equally burning, tingling and

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1992.tb00195.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTStudies of the Receiver Operating Characteristic (ROC) for taste are reviewed and new data on its shape are presented. What evidence there is suggests that ROCs for taste conform to the normal‐normal equal variance model of signal detection theory. Few ROCs for taste have been reported, probably because the large number of trials required by detection theory makes the task arduous for subjects in taste experiments. However, pooling ratings from several subjects and estimating the parameters of the pooled ROC by jackknife techniques circumvents that problem to some extent. Because experiments on taste are often based on a small number of trials, it is especially useful to determine the standard errors of ROC parameters. Methods for estimating these standard errors, including that of the area measure, p(A), are therefore presente

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1992.tb00196.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTTwo commercial samples were evaluated in five focus group sessions to determine the reliability of the focus group technique in identifying the desirable and important sensory characteristics of dry and cooked mungbean noodles and to determine its quality characteristics. Each focus group consistently identified a similar list of desirable and undesirable characteristics. These results indicated that the focus group technique was a reliable method for determining consumer criteria for quality for mungbean noodles. When there is a need to determine consumers’ definition of product quality at a stage when consumer testing is not desired, the focus group technique can be used as a valuable tool. Mungbean noodle quality was found to have two distinct aspects: appearance of the dry noodles and eating quality of the cooked noodles. Color, glossiness, and transparency are the most important characteristics of dry starch noodles while mouthfeel or texture is considered the most important characteristic of cooked starch noodles. Color, taste, and odor of the cooked noodles were considered not as importan

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1992.tb00197.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY