Exploring consumer affective response and sensory perception of a popular composite food made with a novel acidifier: a case study using verjuice in mayonnaise
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- Type
- article
- Published
- 2026-05-11
- Cited by
- 0
- References
- 45
- OpenAlex
- https://openalex.org/W7160960576
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:288209223
Keywords
Neophobia, Perception, Flavor, Lemon juice, Novel food
References
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- Growth Stages of the Grapevine: Adoption of a system for identifying grapevine growth stages
- Existing and new approaches for the analysis of CATA data
- The demographics of neophobia in a large commercial US sample
- Development of a method to measure consumer emotions associated with foods
- Physical and structural properties of extra-virgin olive oil based mayonnaise
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- Consumer segmentation based on food neophobia and its application to product development
- Beyond liking: Comparing the measurement of emotional response using EsSense Profile and consumer defined check-all-that-apply methodologies
- Physiological responses of food neophobics and food neophilics to food and non-food stimuli.
- Descriptive analysis, consumer clusters and preference mapping of commercial mayonnaise in Argentina
- Neophobia, personal consumer values and novel food acceptance
- New product, familiar taste: Effects of slogans on cognitive and affective responses to an unknown food product among food neophobics and neophilics
- CONSUMER EXPECTATIONS AND PERCEPTION OF CHOCOLATE MILK DESSERTS ENRICHED WITH ANTIOXIDANTS
- Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study.
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