Consumer acceptance of cheese, influence of different testing conditions

Food Quality and Preference

Volumn 16, Issue 2, 2005, Pages 103-110

  Hersleth, Margrethe ^a,b   Ueland, Øydis ^a   Allain, Hélène ^a   Næs, Tormod ^a,c  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c UNIVERSITY OF OSLO   (Norway)

Author keywords

Cheese; Consumer; Context; Expectation; Familiarity; Liking

Indexed keywords

ARTICLE; CHEESE; CONSUMER; CONTROLLED STUDY; ENVIRONMENT; FOOD ANALYSIS; FOOD PREFERENCE; HOME; HUMAN; LABORATORY; MEAL; NORWAY; RATING SCALE; SENSORY EVALUATION; SOCIAL INTERACTION;

EID: 13944253003     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2004.02.009     Document Type: Article

References (31)

1. Bell R. & Meiselman H.L. The role of eating environments in determining food choice Marshall D. Food choice and the consumer 1995 292-310 Blackie Academic & Professional Glasgow
2. Cardello A.V. Consumer expectations and their role in food acceptance In: MacFie H.J.H. & Thomson D.M.H. Measurement of food preferences 1992 253-297 Blackie Academic and Professional Glasgow
3. Cardello A.V. Food Quality: Relativity, context and consumer expectations Food Quality and Preference 6 1995 163-170
4. Cardello A.V. Schutz H.G. Snow C. & Lesher L. Predictors of food acceptance, consumption and satisfaction in specific eating situations Food Quality and Preference 11 2000 201-216
5. de Castro J.M. Family and friends produce greater social facilitation of food intake than other companions Physiology & Behavior 56 1994 445-455
6. de Castro J.M. Brewer E.M. Elmore D.K. & Orozco S. Social facilitation of the spontaneous meal size of humans occurs regardless of time, place, alcohol or snacks Appetite 15 1990 89-101
7. de Castro J.M. & de Castro E.S. Spontaneous meal patterns of humans: Influence of the presence of other people American Journal of Clinical Nutrition 50 1989 237-247
8. Edwards J.S.A. Meiselman H.L. Edwards A. & Lesher L. The influence of eating location on the acceptability of identically prepared foods Food Quality and Preference 14 2003 647-652
9. Feunekes G.I.J. de Graaf C. & Staveren W.A. Social facilitation of food intake is mediated by meal duration Physiology & Behavior 58 1995 551-558
10. Hersleth M. Mevik B.-H. Næs R. & Guinard J.-X. Effect of contextual factors on liking for wine - use of robust design methodology Food Quality and Preference 14 2003 615-622
11. King, S., Weber, A., Meiselman, H.L., & Lv, N. (in press). The effect of meal situation, social interaction, physical environment and choice on food acceptability. Food Quality and Preference
12. Kozlowska K. Jeruszka M. Matuszewska I. Roszkowski W. Barylko-Pikielna N. & Brzozowska A. Hedonic tests in different locations as predictors of apple juice consumption at home in elderly and young subjects Food Quality and Preference 14 2003 653-661
13. Köster E.P. The psychology of food choice: Some often encountered fallacies Food Quality and Preference 14 2003 359-373
14. Köster E.P. Couronne T. Léon F. Lévy C. & Marcelino A.S. Repeatability in hedonic sensory measurement: a conceptual exploration Food Quality and Preference 14 2002 165-176
15. Lawless H.T. & Heymann H. Sensory evaluation of food. Principles and practices 1999 Chapman & Hall New York
16. Lévy C.M. & Köster E.P. The relevance of initial hedonic judgements in the prediction of subtle food choices Food Quality and Preference 10 1999 185-200
17. MacFie H.J.H. Bratchell N. Greenhoff K. & Vallis L.V. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests Journal of Sensory Studies 4 1989 129-148
18. Mardia K.V. Kent J.T. & Bibby J.M. Multivariate analysis 1980 Academic Press London
19. Martens, H., & Næs, T. (1989). Multivariate calibration. Chichester, UK
20. McEwan J.A. A comparative study of three product acceptability trials Food Quality and Preference 8 3 1997 183-190
21. Meilgaard M.C. Civille G.V. & Carr B.T. Sensory evaluation techniques 1991 CRC Press, Inc Boca Raton
22. Meiselman H.L. Methodology and theory in human eating research Appetite 19 1992 49-55
23. Meiselman H.L. Critical evaluation of sensory techniques Food Quality and Preference 4 1993 33-40
24. Meiselman H.L. The contextual basis for food acceptance, food choice and food intake: The food, the situation and the individual In: Meiselman H.L. MacFie H.J.H. (Eds.), Food choice acceptance and consumption 1996 139-263 Blackie Academic and Professional Glasgow
25. Meiselman H.L. Johnson J.L. Reeve W. & Crouch J.E. Demonstrations of the influence of the eating environment on food acceptance Appetite 35 2000 231-237
26. Peryam D.R. & Pilgrim F.J. Hedonic scale method of measuring food preferences Food Technology 11 1957 9-14
27. Pound C. & Duizer L. Improved consumer product development. Part one. Is a laboratory necessary to assess consumer opinion? British Food Journal 102 11 2000 810-820
28. Rozin P. Tuorila H. Simultaneous and temporal contextual influences in food acceptance Food Quality and Preference 4 1993 11-20
29. Schutz H.G. Consumer data - sense and nonsense Food Quality and Preference 10 1999-245 251
30. Stone H. Sidel J.L. Sensory evaluation practices 1992 Academic Press, Inc San Diego, CA
31. Weber A.J. King S. & Meiselman H.L. Effects of social interaction, physical environment and food choice freedom on consumption in a meal-testing environment Appetite 42 2004 115-118