Tidsskrift : Food Quality and Preference , vol. 16 , p. 25–35 , 2005
Utgiver : Elsevier
Trykt : 0950-3293
Elektronisk : 1873-6343
Publikasjonstype : Vitenskapelig artikkel
Sak : 1
Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.
Liking of bread as a function of perceived sensory properties in combination with product information was studied. Four bread types were selected for descriptive sensory analysis and, in a consumer test, 480 consumers scored them for liking when information was provided concerning: flour (origin from conventional versus organic farming system), health effect (cholesterol reducing effect versus no information), and information that was intended to produce a neophobic reaction (admixed amaranth versus no information). The consumers also answered a questionnaire related to the same issues. Samples scored high for liking were affected differently by information than were less well-liked samples. Information about organic production had a greater positive effect on liking than did other types of information, especially for the less well-liked products. The four bread types showed significant differences in liking when information was not skewed in any particular direction (balanced design). (C) 2004 Elsevier Ltd. All rights reserved.