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Food Acceptance: The Role of Consumer Perception and Attitudes

AutorCostell, Elvira ; Tárrega, Amparo ; Bayarri, Sara
Palabras claveResponse
Perception
Attitudes
Expectations
Fecha de publicaciónmar-2010
EditorSpringer
CitaciónChemosensory Perception 3 (1): 42-50 (2010)
ResumenThe process by which man accepts or rejects food is of a multi-dimensional nature. In complex food matrices, it is not always easy to establish relationships between the individual chemical stimuli concentration, physiological perception, and consumer reaction. Consumers’ responses to food are not only based on the sensory characteristics of the product and on their physiological status but they are also related to other factors, such as previous information acquired about the product, their past experience, and their attitudes and beliefs. This paper discusses different methods to obtain information about consumer perceptions, attitudes, beliefs, and expectations.
Descripción9 pages.-- Online version published 8 October 2009.-- The original publication is available at www.springerlink.com
Versión del editorhttp://dx.doi.org/10.1007/s12078-009-9057-1
URIhttp://hdl.handle.net/10261/22687
DOI10.1007/s12078-009-9057-1
ISSN1936-5802
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