메뉴 건너뛰기




Volumn 46, Issue 2, 2006, Pages 130-136

Do you like the sight or the feel of milk in coffee? Ecology and effortful attention in differential acuity and preference for sensed effects of milk substitute in vended coffee

Author keywords

Creaminess; Creamy mouthfeel; Directed attention; Intersensory balance; Milkiness; White coffee appearance

Indexed keywords

ADULT; ARTICLE; ASSOCIATION; ATTENTION; BEVERAGE; COFFEE; CONTROLLED STUDY; DISCRIMINATIVE STIMULUS; DRINKING; FEMALE; FOOD; FOOD PREFERENCE; HUMAN; HUMAN EXPERIMENT; MALE; MILK; PERFORMANCE; SENSATION; SENSORY ANALYSIS; SMELLING; STIMULUS; TASTE DISCRIMINATION; VISUAL ACUITY; VISUAL STIMULATION;

EID: 33644753879     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2005.11.006     Document Type: Article
Times cited : (7)

References (30)
  • 1
    • 0014789905 scopus 로고
    • Functional measurement and psychophysical judgment
    • N.H. Anderson Functional measurement and psychophysical judgment Psychological Review 77 1970 153 170
    • (1970) Psychological Review , vol.77 , pp. 153-170
    • Anderson, N.H.1
  • 2
    • 33644779937 scopus 로고
    • Estimating JNDs from ratings [AChemS abstract]
    • D.A. Booth Estimating JNDs from ratings [AChemS abstract] Chemical Senses 13 4 1988 675 676
    • (1988) Chemical Senses , vol.13 , Issue.4 , pp. 675-676
    • Booth, D.A.1
  • 3
    • 33644770437 scopus 로고    scopus 로고
    • Perceiving the texture of a food: Biomechanical and cognitive mechanisms and their measurement
    • E. Dickinson Royal Society of Chemistry Cambridge
    • D.A. Booth Perceiving the texture of a food: Biomechanical and cognitive mechanisms and their measurement E. Dickinson Food colloids: Interactions, microstructure and processing 2005 Royal Society of Chemistry Cambridge 339 355
    • (2005) Food Colloids: Interactions, Microstructure and Processing , pp. 339-355
    • Booth, D.A.1
  • 4
    • 0027679385 scopus 로고
    • Discriminative measurement of feature integration in object recognition
    • D.A. Booth, and R.P.J. Freeman Discriminative measurement of feature integration in object recognition Acta Psychologica 84 1993 1 16
    • (1993) Acta Psychologica , vol.84 , pp. 1-16
    • Booth, D.A.1    Freeman, R.P.J.2
  • 6
    • 0020986153 scopus 로고
    • A robust brief measure of an individual's most preferred level of salt in an ordinary foodstuff
    • D.A. Booth, A. Thompson, and B. Shahedian A robust brief measure of an individual's most preferred level of salt in an ordinary foodstuff Appetite 4 1983 301 312
    • (1983) Appetite , vol.4 , pp. 301-312
    • Booth, D.A.1    Thompson, A.2    Shahedian, B.3
  • 7
    • 0742275910 scopus 로고
    • Visual and tactile judgments of surface roughness
    • I.D. Brown Visual and tactile judgments of surface roughness Ergonomics 3 1960 51 56
    • (1960) Ergonomics , vol.3 , pp. 51-56
    • Brown, I.D.1
  • 8
  • 9
    • 0013383593 scopus 로고
    • Very rapid, precise measurement of effects of constituent variation on product acceptability: Consumer sweetness preferences in a lime drink
    • M.T. Conner, A.V. Haddon, and D.A. Booth Very rapid, precise measurement of effects of constituent variation on product acceptability: Consumer sweetness preferences in a lime drink Lebensmittel-Wissenschaft und-Technologie 19 1986 486 490
    • (1986) Lebensmittel-Wissenschaft Und-Technologie , vol.19 , pp. 486-490
    • Conner, M.T.1    Haddon, A.V.2    Booth, D.A.3
  • 10
    • 0024009134 scopus 로고
    • Sweet tooth demonstrated: Individual differences in preference for both sweet foods and foods highly sweetened
    • M.T. Conner, A.V. Haddon, E.S. Pickering, and D.A. Booth Sweet tooth demonstrated: Individual differences in preference for both sweet foods and foods highly sweetened Journal of Applied Psychology 73 1988 275 280
    • (1988) Journal of Applied Psychology , vol.73 , pp. 275-280
    • Conner, M.T.1    Haddon, A.V.2    Pickering, E.S.3    Booth, D.A.4
  • 11
    • 85004730309 scopus 로고
    • Effects of stimulus range on judgments of sweetness intensity in a lime drink
    • M.T. Conner, D.G. Land, and D.A. Booth Effects of stimulus range on judgments of sweetness intensity in a lime drink British Journal of Psychology 78 1987 357 364
    • (1987) British Journal of Psychology , vol.78 , pp. 357-364
    • Conner, M.T.1    Land, D.G.2    Booth, D.A.3
  • 13
    • 0037165165 scopus 로고    scopus 로고
    • Humans integrate visual and haptic information in a statistically optimal fashion
    • M.O. Ernst, and M.S. Banks Humans integrate visual and haptic information in a statistically optimal fashion Nature 415 2002 429 433
    • (2002) Nature , vol.415 , pp. 429-433
    • Ernst, M.O.1    Banks, M.S.2
  • 14
    • 0026148513 scopus 로고
    • Tactile attention and the perception of moving tactile stimuli
    • P.M. Evans, and J.C. Craig Tactile attention and the perception of moving tactile stimuli Perception and Psychophysics 49 1991 355 364
    • (1991) Perception and Psychophysics , vol.49 , pp. 355-364
    • Evans, P.M.1    Craig, J.C.2
  • 17
    • 0026149511 scopus 로고
    • Hemispheric processing of global form, local form, and texture
    • R. Kimchi, and I. Merhav Hemispheric processing of global form, local form, and texture Acta Psychologica 76 1991 133 147
    • (1991) Acta Psychologica , vol.76 , pp. 133-147
    • Kimchi, R.1    Merhav, I.2
  • 18
    • 0001159360 scopus 로고
    • Using classical psychophysics to determine ideal flavour intensity
    • R.L. McBride, and D.A. Booth Using classical psychophysics to determine ideal flavour intensity Journal of Food Technology 21 1986 775 780
    • (1986) Journal of Food Technology , vol.21 , pp. 775-780
    • McBride, R.L.1    Booth, D.A.2
  • 20
    • 0028255962 scopus 로고
    • Sensory assessment of fat content: Effect of emulsion and subject characteristics
    • D.J. Mela, K.R. Langley, and A. Martin Sensory assessment of fat content: Effect of emulsion and subject characteristics Appetite 22 1994 67 81
    • (1994) Appetite , vol.22 , pp. 67-81
    • Mela, D.J.1    Langley, K.R.2    Martin, A.3
  • 21
  • 23
    • 0347633956 scopus 로고
    • Difference-preference evaluation of milk by trained judges
    • R.M. Pangborn Difference-preference evaluation of milk by trained judges Journal of Dairy Science 47 1964 1414 1416
    • (1964) Journal of Dairy Science , vol.47 , pp. 1414-1416
    • Pangborn, R.M.1
  • 25
    • 84977724267 scopus 로고
    • Effect of homogenization and fat content on oral perception of low and high viscosity model creams
    • N.J. Richardson, D.A. Booth, and N.L. Stanley Effect of homogenization and fat content on oral perception of low and high viscosity model creams Journal of Sensory Studies 8 1993 133 143
    • (1993) Journal of Sensory Studies , vol.8 , pp. 133-143
    • Richardson, N.J.1    Booth, D.A.2    Stanley, N.L.3
  • 26
    • 0002994064 scopus 로고
    • Attention and the metric structure of the stimulus space
    • R.N. Shepard Attention and the metric structure of the stimulus space Journal of Mathematical Psychology 1 1964 54 87
    • (1964) Journal of Mathematical Psychology , vol.1 , pp. 54-87
    • Shepard, R.N.1
  • 27
  • 30
    • 0024320789 scopus 로고
    • Assessment of chemosensory functioning in aging; Subjective and objective procedures
    • J.M. Weiffenbach Assessment of chemosensory functioning in aging; subjective and objective procedures Annals of the New York Academy of Sciences 561 1989 56 65
    • (1989) Annals of the New York Academy of Sciences , vol.561 , pp. 56-65
    • Weiffenbach, J.M.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.