Sensory expectations and perceptions of Austrian and Thai consumers: A case study with six colored Thai desserts.

Autor: Jantathai S; Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria; Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Mahasarakham 44150, Thailand., Sungsri-In M; Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Mahasarakham 44150, Thailand., Mukprasirt A; Department of Agro-industry, Food and Environment, Faculty of Applied Sciences, King Mongkut's University of Technology, North Bangkok, Bangsue, 10800, Thailand., Duerrschmid K; Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria. Electronic address: klaus.duerrschmid@boku.ac.at.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2014 Oct; Vol. 64, pp. 65-73. Date of Electronic Publication: 2014 Jun 12.
DOI: 10.1016/j.foodres.2014.06.007
Abstrakt: This work studied evaluations by Austrian and Thai consumers of their sensory expectations and perceptions of six Thai desserts, each made in three different colors (green, pink, yellow). The color variants differed only in color but not in their ingredients or taste. Expectation tests were performed by showing pictures of the desserts on a monitor and asking them to evaluate their expected overall liking and expected intensities of sweetness, bitterness, sourness and hardness. Results showed that colors of the products were important in predicting expected liking and taste intensity. For the perceived liking test, the samples were served so they could be tasted, and the perceived liking was scored on a visual analog scale. Austrians expressed a strong preference for yellow products whereas Thais preferred green and pink products. Findings of this study can be used as a model for adapting colors of products for new markets and consumer demand.
(Copyright © 2014 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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