Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation (Foods 2022, 11, 5)

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

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___::39d17b7af1adf7a0c1c4ffa62ebd11fd
https://hdl.handle.net/11585/916295

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

Autor: Endrizzi I; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all'Adige, Italy., Cliceri D; Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all'Adige, Italy., Menghi L; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all'Adige, Italy.; Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all'Adige, Italy.; Department of Technology and Innovation, Center University of Southern Denmark, Campusvej 55, 5230 Odense, Denmark., Aprea E; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all'Adige, Italy.; Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all'Adige, Italy., Charles M; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all'Adige, Italy., Monteleone E; Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Florence, Italy., Dinnella C; Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Florence, Italy., Spinelli S; Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Florence, Italy., Pagliarini E; Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy., Laureati M; Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy., Torri L; University of Gastronomic Sciences, Piazza Vittorio Emanuele II, 9, 12042 Pollenzo, Italy., Bendini A; Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-University of Bologna, 40126 Bologna, Italy., Toschi TG; Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-University of Bologna, 40126 Bologna, Italy., Sinesio F; CREA, Council for Agricultural Research and Economics, Research Center Food & Nutrition, Via Ardeatina 546, 00178 Rome, Italy., Predieri S; Institute for Bioeconomy, CNR, National Research Council, Via Gobetti 101, 40129 Bologna, Italy., Gasperi F; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all'Adige, Italy.; Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all'Adige, Italy.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2021 Dec 21; Vol. 11 (1). Date of Electronic Publication: 2021 Dec 21.