The role of the human senses in food acceptance

Cardello, Armand V.

doi:10.1007/978-1-4613-1221-5_1

Cited by 88 publications

(73 citation statements)

References 358 publications

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“…That is, if palatability is defined by its effect on food intake, then an observed increase in intake cannot be explained by saying that the food was palatable. Cardello (1996) has provided a detailed discussion of palatability and a framework in which to conceptualize it. For additional discussion of palatability and food intake see Berridge (1996), Cabanac (1989), Le Magnen (1987, Ramirez (1990), Yeomans (1996), Young (1967.…”

Section: Introductionmentioning

confidence: 99%

Impact of beverage acceptability on fluid intake during exercise

2000

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Section: Introductionmentioning

confidence: 99%

Impact of beverage acceptability on fluid intake during exercise

2000

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“…The role of texture is very product dependent however, attributes such as soggy, watery, lumpy, sticky, slimy, crumbly and tough, all which give a lack of control in the mouth are generally disliked (Cardello, 1996). The relative importance of any one attribute is dependent on the particular food item.…”

Section: Introductionmentioning

confidence: 99%

Plate versus bulk trolley food service in a hospital: comparison of patients’ satisfaction

2007

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Purpose: The aim of this research was to explore the antecedents to patient satisfaction with food quality within a hospital setting and develop an indicative model. Methodology:A consumer opinion card concentrating on the quality indicators of core foods was used to measure patient satisfaction and compare two systems of delivery; plate and trolley. Findings:Results show that the bulk trolley method of food distribution enables all foods to have a better texture, and for some foods (potato, poached fish and minced beef) temperature, and for other foods (broccoli, carrots, and poached fish) flavour than the plate system of delivery, where flavour is associated with bad opinion or dissatisfaction. Practical implications:This research confirms patient satisfaction is enhanced by choice at the point of consumption; however, portion size was not the controlling dimension. Temperature and texture were the most important attributes which measure patient satisfaction with food, therefore defining the focus for hospital food service managers.Originality: An indicative model outlining patient satisfaction with hospital food service has not been previously published and adds to the body of knowledge in this field.

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“…Sensory cues have been found in many studies to exert a great influence on consumer emotions and preferences (d'Hauteville, 2003;Cardello, 1996).…”

Section: Sensory Valuesmentioning

confidence: 99%

“…According to Cardello (1996), most sensory stimuli, especially food products, elicit a hedonic dimension. This hedonic dimension is inherent in all sensory stimuli, involving those arousing olfactory, gustatory sensations.…”

Section: Sensory Valuesmentioning

confidence: 99%

Exploring Region of Origin Labeling Food Products as a New Experiential Brand Strategy

Imene¹,

Giraud²,

Dijon³

2014

JMRCS

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Food labels, and more particularly geographical indication labels, such as PDO 2 or PGI 3 have become increasingly frequent in response to recent food crises and technological developments such as GMO's. They are expected to offer food safety guarantees due to their traceability and authentication as well as high organoleptic qualities linked to their origin. They are likely to affect the consumer within the same manner than sensory brands do.The purpose of this paper is to examine to what extent a food product with a region of origin label, considered as a specific sensory brand, affects consumer preferences in comparison with an official quality label such as PDO or PGI labels.From qualitative and quantitative data analyses we conclude that food products with regional reference could affect consumer preferences with a larger extent than food products protected by official labels. Emotional experience has been found to affect the group involving those who prefer regional food products more considerably than the other factors.

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The role of the human senses in food acceptance

Cited by 88 publications

References 358 publications

Impact of beverage acceptability on fluid intake during exercise

Impact of beverage acceptability on fluid intake during exercise

Plate versus bulk trolley food service in a hospital: comparison of patients’ satisfaction

Exploring Region of Origin Labeling Food Products as a New Experiential Brand Strategy

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