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Food Chemistry, Function and Analysis
Sensory Evaluation and Consumer Acceptance of New Food Products: Principles and Applications
Edited by
Ana Isabel de Almeida Costa;
Ana Isabel de Almeida Costa
Universidade Católica Portuguesa, Portugal
Search for other works by this author on:
Maria João P. Monteiro;
Maria João P. Monteiro
Universidade Católica Portuguesa, Portugal
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Elsa Lamy
Elsa Lamy
Universidade de Évora, Portugal
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Volume
43
Hardback ISBN:
978-1-83916-154-4
PDF ISBN:
978-1-83916-665-5
EPUB ISBN:
978-1-83916-666-2
Special Collection:
2024 eBook Collection
No. of Pages:
586
Publication date:
14 Aug 2024
About this book
Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consumer interest. Answers to what causes this and what can be done about it are complex and remain unclear. This wide-ranging reference collates important information about all aspects of this in one volume for the first time. It provides comprehensive, state-of-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages. Combining knowledge and expertise from multiple disciplines that study food sensory evaluation and consumer behaviour, it covers advanced methods including analytical, instrumental and human characterization of flavour, aspects of food processing and special research applications of knowledge and methods related to consumers’ evaluation of new food products. Researchers and professionals working in food science and chemistry are sure to find this an interesting read.
Sensory Evaluation and Consumer Acceptance of New Food Products: Principles and Applications, Royal Society of Chemistry, 2024.
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Digital access
$250.00
Print format
Sensory Evaluation and Consumer Acceptance of New Food Products
$250.00
Table of contents
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Part I: Principles and Methods
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Chapter 1: Anatomical and Physiological Bases of Food Perceptionp1-30ByElsa Lamy;Elsa LamyaMED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, University of Évora, Évora, Portugal [email protected]Search for other works by this author on:Carla Simões;Carla SimõesaMED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, University of Évora, Évora, PortugalSearch for other works by this author on:Inês Caeiro;Inês CaeiroaMED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, University of Évora, Évora, PortugalSearch for other works by this author on:David Guedes;David GuedesbIscte – Instituto Universitário de Lisboa, CIS_Iscte, PortugalSearch for other works by this author on:Fernando Capela e SilvaFernando Capela e SilvaaMED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, University of Évora, Évora, PortugalcDepartment of Medical and Health Sciences, School of Health and Human Development, University of Evora, Évora, PortugalSearch for other works by this author on:
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Chapter 2: Evaluation of Taste Functionp31-52ByYunmeng Zhu;Yunmeng ZhuTU Dresden University Hospital, Department of Otorhinolaryngology, Smell & Taste Clinic, Fetscherstraße 74, Dresden, 01037, GermanySearch for other works by this author on:Thomas C. HummelThomas C. HummelTU Dresden University Hospital, Department of Otorhinolaryngology, Smell & Taste Clinic, Fetscherstraße 74, Dresden, 01037, Germany [email protected]Search for other works by this author on:
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Chapter 3: The Sensory Properties of Foods and Their Assessment by Trained Individualsp53-85ByMaria João P. Monteiro;Maria João P. MonteiroaUniversidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal [email protected]Search for other works by this author on:Ana Isabel de Almeida CostaAna Isabel de Almeida CostabUniversidade Católica Portuguesa, CUBE – CATÓLICA-LISBON’s Business and Economics Research Unit, CATÓLICA-LISBON School of Business and Economics, Palma de Cima, 1649-023 Lisboa, PortugalSearch for other works by this author on:
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Chapter 4: Rapid Sensory Profiling Methods for Research and Industrial Applicationsp86-111ByLuís Miguel Cunha;Luís Miguel CunhaaGreenUPorto/Inov4Agro, DGAOT, Faculty of Sciences, University of Porto, Campus de Vairão, Rua da Agrária, 747, 4485-646 Vila do Conde, Portugal [email protected]Search for other works by this author on:Rui Costa Lima;Rui Costa LimabSense Test, Lda, Vila Nova de Gaia, PortugalSearch for other works by this author on:José Carlos Ribeiro;José Carlos RibeiroaGreenUPorto/Inov4Agro, DGAOT, Faculty of Sciences, University of Porto, Campus de Vairão, Rua da Agrária, 747, 4485-646 Vila do Conde, PortugalSearch for other works by this author on:Célia RochaCélia RochaaGreenUPorto/Inov4Agro, DGAOT, Faculty of Sciences, University of Porto, Campus de Vairão, Rua da Agrária, 747, 4485-646 Vila do Conde, PortugalbSense Test, Lda, Vila Nova de Gaia, PortugalSearch for other works by this author on:
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Chapter 5: Strategies for Accurate Food Data Mining and Optimizing Information Generationp112-133ByMpho Mafata;Mpho MafataSouth African Grape and Wine Research Institute, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, 7602 Matieland, South AfricaSearch for other works by this author on:Jeanne Brand;Jeanne BrandSouth African Grape and Wine Research Institute, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, 7602 Matieland, South AfricaSearch for other works by this author on:Astrid BuicaAstrid BuicaSouth African Grape and Wine Research Institute, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, 7602 Matieland, South Africa [email protected]Search for other works by this author on:
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Chapter 6: Oral Food Perception and the Development of Food Preferences: Innate and Learned Factorsp134-147ByElsa Lamy;Elsa LamyaMediterranean Institute for Agriculture, Environment and Development (MED), University of Évora, Portugal [email protected]Search for other works by this author on:David GuedesDavid GuedesaMediterranean Institute for Agriculture, Environment and Development (MED), University of Évora, PortugalbIscte – Instituto Universitário de Lisboa, CIS_Iscte, PortugalSearch for other works by this author on:
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Chapter 7: Assessment of Individual Differences in Sensory Evaluationp148-178ByEmma L. Feeney;Emma L. FeeneyaUCD Institute of Food and Health, Belfield, Dublin 4, Ireland [email protected]Search for other works by this author on:Alissa A. Nolden;Alissa A. NoldenbDepartment of Food Science, University of Massachusetts, Amherst, MA, USASearch for other works by this author on:John E. HayesJohn E. HayescSensory Evaluation Center, The Pennsylvania State University, University Park, Centre County, PA 16802, USAdDepartment of Food Science, Pennsylvania State University, PA16803, USASearch for other works by this author on:
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Chapter 8: Assessment of Psychophysiological Responses to Sensory Stimulip179-200ByKlaus Duerrschmid;Klaus DuerrschmidaUniversity of Natural Resources and Life Sciences (BOKU), Department of Food Science and Technology, Muthgasse 18, 1190 Vienna, Austria [email protected]Search for other works by this author on:Lukas Danner;Lukas DannerbCSIRO, Agriculture and Food, Melbourne, AustraliaSearch for other works by this author on:Atilla GereAtilla GerecHungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Postharvest, Supply Chain, Commerce and Sensory Science, Budapest, HungarySearch for other works by this author on:
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Chapter 9: In-context Measures of Food Acceptance Across the Lifespanp201-218ByAdriana Galiñanes-Plaza;Adriana Galiñanes-PlazaaRepères, Paris, France [email protected]Search for other works by this author on:Agnès GiboreauAgnès GiboreaubInstitut Lyfe Research Center, Écully, FrancecUniversity Claude Bernard Lyon 1, P2S Laboratory, Lyon, FranceSearch for other works by this author on:
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Chapter 10: Assessment of Emotional Responses to Food Productsp219-235ByHerbert L. MeiselmanHerbert L. MeiselmanHerb Meiselman Training and Consulting Services, Rockport, MA 01966, USA [email protected]Search for other works by this author on:
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Chapter 11: Food Neophobia: Measurement, Variability and Consequencesp236-259ByThomas R. AlleyThomas R. AlleyDepartment of Psychology, Clemson University, SC 29634, USA [email protected]Search for other works by this author on:
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Chapter 12: Cross-cultural Consumer Studiesp260-278ByFiorella Sinesio;Fiorella SinesioCREA – Research Centre for Food and Nutrition, via Ardeatina, 546 – 00178 Roma, Italy [email protected]Search for other works by this author on:Anna SabaAnna SabaCREA – Research Centre for Food and Nutrition, via Ardeatina, 546 – 00178 Roma, ItalySearch for other works by this author on:
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Chapter 13: Using Netnography and Online Platforms for Qualitative Consumer Insightp279-295ByLina Fogt Jacobsen;Lina Fogt JacobsenMAPP Centre – Research on Value Creation in the Food Sector for Consumers, Industry and Society, Department of Management, Aarhus University, Fuglesangs Allé 4, 8210 Aarhus V, Denmark [email protected]Search for other works by this author on:Liisa LähteenmäkiLiisa LähteenmäkiMAPP Centre – Research on Value Creation in the Food Sector for Consumers, Industry and Society, Department of Management, Aarhus University, Fuglesangs Allé 4, 8210 Aarhus V, DenmarkSearch for other works by this author on:
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Part II: Applications
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Chapter 14: Foods to Improve the Nutrition Status and Wellbeing of Consumers in Africap297-316ByHenriette L. de Kock;Henriette L. de KockDepartment of Consumer and Food Sciences and Institute for Food, Nutrition and Wellbeing, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa [email protected]Search for other works by this author on:Christi Joubert;Christi JoubertDepartment of Consumer and Food Sciences and Institute for Food, Nutrition and Wellbeing, University of Pretoria, Private Bag X20, Hatfield 0028, South AfricaSearch for other works by this author on:James MakameJames MakameDepartment of Consumer and Food Sciences and Institute for Food, Nutrition and Wellbeing, University of Pretoria, Private Bag X20, Hatfield 0028, South AfricaSearch for other works by this author on:
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Chapter 15: Foods, Dishes and Flavours from Latin American Tradition: A Case Study of Mexico, Brazil and Argentinap317-350ByCarlos Gómez-Corona;Carlos Gómez-Coronaadsm-firmenich, Human Insights Department, Neuilly-sur-Seine, France [email protected]Search for other works by this author on:Leticia M. Casotti;Leticia M. CasottibCOPPEAD Graduate School of Business – Federal University of Rio de Janeiro, RJ, BrazilSearch for other works by this author on:Fernando J. Pino;Fernando J. PinocInstituto Nacional de Tecnología Industrial, Buenos Aires, ArgentinaSearch for other works by this author on:Rosires DelizaRosires DelizadEMBRAPA Agroindústria de Alimentos, Av. das Américas, 29501, Rio de Janeiro 23020-470, RJ, Brazil [email protected]Search for other works by this author on:
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Chapter 16: Consumer Perception and Acceptance of Foods in Asiap351-374ByKeith Tomlins;Keith TomlinsNatural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent, ME4 4TB, UK [email protected]Search for other works by this author on:Charoula K. Nikolaou;Charoula K. NikolaouNatural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent, ME4 4TB, UKSearch for other works by this author on:Aurélie BechoffAurélie BechoffNatural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent, ME4 4TB, UKSearch for other works by this author on:
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Chapter 17: Consumer Perception and Acceptance of Foods in Africap375-390ByKeith Tomlins;Keith TomlinsaNatural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent, ME4 4TB, UK [email protected]Search for other works by this author on:Aurélie Bechoff;Aurélie BechoffaNatural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent, ME4 4TB, UKSearch for other works by this author on:Maria João P. MonteiroMaria João P. MonteirobEscola Superior de Biotecnologia, Universidade Católica Portuguesa|Porto, Edifício de Biotecnologia, Rua de Diogo Botelho, 1327, 4169-005 Porto, PortugalSearch for other works by this author on:
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Chapter 18: Traditional, Artisan, and Craft Foods and Drinksp391-404ByJacob Lahne;Jacob LahneaVirginia Tech, Department of Food Science and Technology, 1230 Washington St SW, HABB1 402F, Blacksburg, VA 24060, USA [email protected]Search for other works by this author on:Amy TrubekAmy TrubekbUniversity of Vermont, Department of Nutrition and Food Sciences, 251 MLS Carrigan Wing, 109 Carrigan Dr, Burlington, VT 05405, USASearch for other works by this author on:
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Chapter 19: Consumer Perception and Acceptance of Healthy and Sustainable Food: Trends, Challenges and Mitigatory Strategiesp405-423ByMonica Laureati;Monica LaureatiDepartment of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, 20133 Milano, Italy [email protected]Search for other works by this author on:Cristina ProserpioCristina ProserpioDepartment of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, 20133 Milano, ItalySearch for other works by this author on:
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Chapter 20: Sensory Quality and Consumer Acceptance of Foods from Agri-food By-productsp424-465ByDiva Santos;Diva SantosUniversidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalSearch for other works by this author on:Sara Marçal;Sara MarçalUniversidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalSearch for other works by this author on:Manuela E. PintadoManuela E. PintadoUniversidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal [email protected]Search for other works by this author on:
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Chapter 21: Sensory Profile and Consumer Acceptance of Edible Insects and Insect-based Foodsp466-487ByJosé Carlos R. Ribeiro;José Carlos R. RibeiroaGreenUPorto/Inov4Agro, DGAOT, Faculty of Sciences, University of Porto, Campus de Vairão, Rua da Agrária, 747, 4485-646 Vila do Conde, PortugalSearch for other works by this author on:Rui Costa Lima;Rui Costa LimabSense Test Lda., Rua Zeferino Costa, 341, 4400-345 Vila Nova de Gaia, PortugalSearch for other works by this author on:Luís Miguel CunhaLuís Miguel CunhaaGreenUPorto/Inov4Agro, DGAOT, Faculty of Sciences, University of Porto, Campus de Vairão, Rua da Agrária, 747, 4485-646 Vila do Conde, Portugal [email protected]Search for other works by this author on:
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Chapter 22: Foods for Diet-related Disease Prevention and Health Promotion: Sensory Quality and Consumer Acceptancep488-528ByZita E. Martins;Zita E. MartinsREQUIMTE/LAQV – Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira no. 228, 4050-313 Porto, PortugalSearch for other works by this author on:Marta Silva;Marta SilvaREQUIMTE/LAQV – Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira no. 228, 4050-313 Porto, PortugalSearch for other works by this author on:Júlio C. Machado, Jr.;Júlio C. Machado, Jr.REQUIMTE/LAQV – Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira no. 228, 4050-313 Porto, PortugalSearch for other works by this author on:Isabel M. P. L. V. O. FerreiraIsabel M. P. L. V. O. FerreiraREQUIMTE/LAQV – Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal [email protected]Search for other works by this author on:
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Chapter 23: Delicious or Interesting? On the Changing Aims of Contemporary Cuisine and Its Role in Food Adoptionp529-543ByCharles SpenceCharles SpenceCrossmodal Research Laboratory, Department of Experimental Psychology, Anna Watts Building, University of Oxford, Oxford, UK [email protected]Search for other works by this author on:
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