Well-being : the foundations of hedonic psychology

United States Agency for International Development

Overview and Basic Principles. Physiological and Psychological Foundations of Sensory Function. Principles of Good Practise. Discrimination Testing. Discrimination Theories and Advanced Topics. Threshold Testing as a Special Case of Discrimination Tests. Scaling Models and Numerical Measurement. Time Intensity Methods. Context Effects and Biases. Descriptive Analysis. Texture. Color and Appearance Measurement. Acceptance and Preference Testing - Laboratory Applications. Acceptance and Preference Testing - Consumer Tests Outside the Laboratory. Qualitative Research Methods. Data Relationships & Multivariate Applications. Strategic Research. Overview and Recap. Statistical Appendices.

Sensory Evaluation of Food: Principles and Practices

http://www.ufrgs.br/alimentus/disciplinas/tecnologia-de-alimentos-especiais/alimentos-funcionais/Siro_alimentos_funcionais_revisao.pdf

Functional food. Product development, marketing and consumer acceptance--a review.

Hot air and freeze-drying of high-value foods: a review.

Consumer responses to an off-flavor in juice in the presence of specific health claims

Three studies were conducted to assess the effects of disconfirmed consumer expectations on food acceptability In the first, disconfirmed expectations for the sensory attributes of an edible film had a negative effect on acceptability of the film Greater disconfirmation resulted in lower acceptance and purchase intent In the second study, written product information was used to establish three levels of expected acceptability and expected bitterness for a novel fruit beverage Comparison of preexposure (expected) and postexposure (perceived) ratings of acceptability and bitterness supported an assimilation model of disconfirmation effects for conditions in which expectations of acceptability were high and expectations of bitterness were low A contrast effect was observed for bitterness judgments when expectations of bitterness were high Associative effects resulting from the expectation manipulation were observed on other sensory attributes In the third study, expectations were manipulated to influence both direction (positive versus negative) and degree of disconfirmation for the acceptance of cola beverages Results provided further support for an assimilation model of these effects

Effects of disconfirmed consumer expectations on food acceptability

The study of the human response to food is a complex and rapidly evolving field. It encompasses a wide range of scientific disciplines, ranging from food science and technology to nutrition, biochemistry, physiology, psychology, marketing and catering. As may be expected in such an interdisciplinary area, numerous scientific concepts have evolved to describe various aspects of the phenomenon under investigation. However, the terminology used to describe these concepts, as well as the methods for measuring them, differ from one discipline to another. Food ‘acceptance’ is one such concept. Since the focus of this chapter concerns factors that influence food acceptance, I would first like to describe and define food acceptance and then to detail the operational approach that we have used to measure it in the laboratory.

Armand V. Cardello

Papers

Consumer responses to an off-flavor in juice in the presence of specific health claims

Effects of disconfirmed consumer expectations on food acceptability

Consumer expectations and their role in food acceptance

Role of sensory and cognitive information in the enhancement of certainty and liking for novel and familiar foods.

Consumer concerns and expectations about novel food processing technologies: effects on product liking.