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

Autor: Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, Eugenio Aprea, Mathilde Charles, Erminio Monteleone, Caterina Dinnella, Sara Spinelli, Ella Pagliarini, Monica Laureati, Luisa Torri, Alessandra Bendini, Tullia Gallina Toschi, Fiorella Sinesio, Stefano Predieri, Flavia Gasperi

Publikováno v: Foods
Foods; Volume 11; Issue 1; Pages: 5
Endrizzi, I, Cliceri, D, Menghi, L, Aprea, E, Charles, M, Monteleone, E, Dinnella, C, Spinelli, S, Pagliarini, E, Laureati, M, Torri, L, Bendini, A, Toschi, T G, Sinesio, F, Predieri, S & Gasperi, F 2022, ' Relationships between intensity and liking for chemosensory stimuli in food models : A large-scale consumer segmentation ', Foods, vol. 11, no. 1, 5 . https://doi.org/10.3390/foods11010005
Foods, Vol 11, Iss 5, p 5 (2022)

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.,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d218718c686ce6a029532773b51deacd
http://europepmc.org/articles/PMC8750454