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공과대학
식품생명공학과
Journal papers
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Analytic approaches to evaluation modify hedonic responses
Title
Analytic approaches to evaluation modify hedonic responses
Authors
Prescott J.
;
Lee S.M.
;
Kim K.-O.
Ewha Authors
김광옥
;
이소민
SCOPUS Author ID
김광옥
; 이소민
Issue Date
2011
Journal Title
Food Quality and Preference
ISSN
0950-3293
Citation
Food Quality and Preference vol. 22, no. 4, pp. 391 - 393
Indexed
SCI; SCIE; SCOPUS
Document Type
Article
Abstract
Recent research on using tastes to condition hedonic responses in odours has shown that analytical approaches to the odour/taste elements during conditioning inhibit the development of changes in odour liking. Since analytical ratings are frequently made by consumers in conjunction with ratings of overall liking of products, we examined whether the effect of analytical approaches was also evident in sensory evaluations. A comparison was made between overall liking ratings of a tea drink, made with (analytical) or without (synthetic) the anticipation of subsequent attribute ratings. Compared to two analytical groups, the synthetic group gave significantly higher liking ratings. These data are interpreted in the light of recent findings that analytical approaches inhibit the utilization of hedonic information. © 2011 Elsevier Ltd.
DOI
10.1016/j.foodqual.2011.01.007
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