Exploring and explaining creaminess perception: Consumers' underlying concepts

Journal of Sensory Studies

Volumn 26, Issue 1, 2011, Pages 40-47

  Antmann, Gabriela ^a   Ares, Gastón ^a   Salvador, Ana ^b   Varela, Paula ^b   Fiszman, Susana M ^b  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CULTURAL DIFFERENCE; EXPERT PANELS; URUGUAY; VALENCIA; WORD ASSOCIATION;

PRODUCT DEVELOPMENT;

FOOD PRODUCTS;

EID: 79251641157     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2010.00319.x     Document Type: Article

References (27)

1. ANTMANN, G., ARES, G., VARELA, P., SALVADOR, A., COSTE, B. and FISZMAN, S.M. 2010. Consumers' creaminess concept perception: A cross-cultural study in three Spanish-speaking countries. J. Texture Studies (in press).
2. ARES, G., GIMÉNEZ, A. and GÁMBARO, A. 2008. Understanding consumers' perception of functional yogurts using word association and hard laddering. Food Qual. Prefer 19, 636-643.
3. CIVILLE, G.V. and LAWLESS, H.T. 1986. The importance of language in describing perceptions. J. Sensory Studies 1, 203-215.
4. DAGET, N., JOERG, M. and BOURNE, M. 1987. Creamy perception I, In model dessert creams. J. Texture Studies 18, 367-388.
5. DE WIJK, R.A., VAN GEMERT, L.J., TERPSTRA, M.E.J. and WILKINSON, C.L. 2003. Texture of semi-solids: Sensory and instrumental measurements of vanilla custard desserts. Food Qual. Prefer 14, 305-317.
6. DELIZA, R. and MACFIE, H.J.H. 1996. The generation of sensory expectation by external cues and its effect on sensory perception and hedonic ratings: A review. J. Sensory Studies 11, 103-128.
7. DRAKE, B. 1989. Sensory textural/rheological properties - a polyglot list. J. Texture Studies 20, 1-27.
8. ELMORE, J.R., HEYMANN, H., JOHNSON, J. and HEWETT, J.E. 1999. Preference mapping: Relating acceptance of "creaminess" to a descriptive sensory map of a semi-solid. Food Qual. Prefer 10, 465-475.
9. FROST, M.B. 2006. Liking and exposure: First, second and tenth time around. Physiol. Behav. 89, 47-52.
10. FROST, M.B. and JANHOJ, T. 2007. Understanding creaminess. Int. Dairy J. 17, 1298-1311.
11. GUERRERO, L., COLOMER, Y., GUÀRDIA, M.D., XICOLA, J. and CLOTET, R. 2000. Consumer attitude towards store brands. Food Qual. Prefer 11, 387-395.
12. GUERRERO, L., CLARET, A., VERBEKE, W., ENDERLI, G., ZAKOWSKA-BIEMANS, S., VANHONACKER, F., ISSANCHOU, S., SAJDAKOWSKA, M., SIGNE GRANLI, B., SCALVEDI, L. ETAL. 2010. Perception of traditional food products in six European regions using free word association. Food Qual. Prefer 21, 225-233.
13. JOWITT, R. 1974. The terminology of food texture. J. Texture Studies 5, 351-358.
14. KILCAST, D. and CLEGG, S. 2002. Sensory perception of creaminess and its relationship with food structure. Food Qual. Prefer 13, 609-623.
15. KIRKMEYER, S.V. and TEPPER, B.J. 2003. Understanding creaminess perception of dairy products using free-choice profiling and genetic responsivity to 6-n-propylthiouracil. Chem. Senses 28, 527-536.
16. KOKINI, J.L. and CUSSLER, L. 1983. Predicting the texture of liquid and melting semi-solid foods. J. Food Sci. 48, 1221-1225.
17. LAWLESS, H.T. and CLARK, C.C. 1992. Psychological biases in time-intensity scaling. Food Technol. 46, 81-90.
18. LONGMAN DICTIONARIES 1995. Longman Dictionary of Contemporary English, Longman Group Ltd, Bungay, U.K.
19. MERRIAM-WEBSTER 2004. The Merriam-Webster Dictionary, Merriam-Webster Incorporated, Springfield, IL.
20. PELEG, M. 1983. The semantics of rheology and texture. Food Technol. 37, 54-61.
21. REAL ACADEMIA ESPAÑOLA 2006. Diccionario De La Lengua Española, Espasa Calpe S.A., Madrid, Spain.
22. RICHARDSON-HARMAN, N.J., STEVENS, R., WALKER, S., GAMBLE, J., MILLER, M., WONG, M. and MCPHERSON, A. 2000. Mapping consumer perceptions of creaminess and liking for liquid dairy products. Food Qual. Prefer 11, 239-246.
23. SZCZESNIAK, A.S. 1979. Classification of mouthfeel characteristics of beverages. In Food Texture and Rheology (P. Sherman, ed.) pp. 1-20, Academic Press, London, U.K.
24. SZCZESNIAK, A.S. 2002. Texture is a sensory property. Food Qual. Pref. 13, 215-225.
25. SZCZESNIAK, A.S. and KAHN, E.E. 1971. Consumer awareness of and attitudes to food texture I. Adults. J. Texture Studies 2, 280-295.
26. TOURNIER, C., MARTIN, C., GUICHARD, E., ISSANCHOU, S. and SULMONT-ROSSE, C. 2007. Contribution to the understanding of consumers' creaminess concept. A sensory and a verbal approach. Int. Dairy J. 17, 555-564.
27. WOOD, F.W. 1974. An approach to understanding creaminess. Die Starke 26, 127-130.