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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
김광옥이소민
SCOPUS Author ID
김광옥scopus; 이소민scopus
Issue Date
2011
Journal Title
Food Quality and Preference
ISSN
0950-3293JCR Link
Citation
vol. 22, no. 4, pp. 391 - 393
Indexed
SCI; SCIE; SCOPUS WOS scopus
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
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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