The role of smell, taste, flavour and texture cues in the identification of vegetables

Appetite

Volumn 121, Issue , 2018, Pages 69-76

  van Stokkom, V L ^a,b   Blok, A E ^b   van Kooten, O ^a   de Graaf, C ^b   Stieger, M ^b  

^a DELFT UNIVERSITY OF TECHNOLOGY   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Flavour; Identification; Smell; Taste; Texture; Vegetables

Indexed keywords

ADULT; BROCCOLI; CARROT; CAULIFLOWER; CUCUMBER; FEMALE; FLAVOR; HUMAN; ICEBERG LETTUCE; MAJOR CLINICAL STUDY; MALE; NETHERLANDS; NONHUMAN; ODOR; ONION; PHASEOLUS VULGARIS; RANDOMIZED CONTROLLED TRIAL; SWEET PEPPER; TOMATO; ASSOCIATION; DECISION MAKING; EATING; FOOD PREFERENCE; MIDDLE AGED; QUESTIONNAIRE; RANDOMIZATION; TASTE; VEGETABLE; YOUNG ADULT;

ADULT; CHOICE BEHAVIOR; CUES; EATING; FEMALE; FOOD PREFERENCES; HUMANS; MALE; MIDDLE AGED; NETHERLANDS; RANDOM ALLOCATION; SMELL; SURVEYS AND QUESTIONNAIRES; TASTE; VEGETABLES; YOUNG ADULT;

EID: 85033386161     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2017.10.039     Document Type: Article

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