Type of milk typically consumed, and stated preference, but not health consciousness affect revealed preferences for fat in milk [0.03%]
牛奶的种类、声称偏好而不是健康意识影响牛奶脂肪显露偏好的效应
Alyssa J Bakke,Catherine V Shehan,John E Hayes
Alyssa J Bakke
Fat is an important source of both pleasure and calories in the diet. Dairy products are a major source of fat in the diet, and understanding preferences for fat in fluid milk can potentially inform efforts to change fat consumption pattern...
Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience [0.03%]
美食参与度和烹饪经验不同的个体对化学感觉刺激感知的差异
Nadia Byrnes,Christopher R Loss,John E Hayes
Nadia Byrnes
In the English language, there is generally a limited lexicon when referring to the sensations elicited by chemesthetic stimuli like capsaicin, allyl isothiocyanate, and eugenol, the orally irritating compounds found in chiles, wasabi, and ...
Check-All-That-Apply (CATA), Sorting, and Polarized Sensory Positioning (PSP) with Astringent Stimuli [0.03%]
涩味刺激下的检查全部适用(CATA)、排序及感官定位(PSP)研究
Erin E Fleming,Gregory R Ziegler,John E Hayes
Erin E Fleming
Multiple rapid sensory profiling techniques have been developed as more efficient alternatives to traditional sensory descriptive analysis. Here, we compare the results of three rapid sensory profiling techniques - check-all-that-apply (CAT...
Maximizing overall liking results in a superior product to minimizing deviations from ideal ratings: an optimization case study with coffee-flavored milk [0.03%]
最大化总体喜爱程度比最小化与理想评分的偏差更能获得成功的产品：以咖啡味牛奶为例的一个优化案例研究
Bangde Li,John E Hayes,Gregory R Ziegler
Bangde Li
In just-about-right (JAR) scaling and ideal scaling, attribute delta (i.e., "Too Little" or "Too Much") reflects a subject's dissatisfaction level for an attribute relative to their hypothetical ideal. Dissatisfaction (attribute delta) is a...
Gender differences in the influence of personality traits on spicy food liking and intake [0.03%]
人格特质对辛辣食品喜好和摄入的影响中的性别差异
Nadia K Byrnes,John E Hayes
Nadia K Byrnes
It has been proposed, and only minimally explored, that personality factors may play a role in determining an individual's sensitivity to and preference for capsaicin containing foods. We explored these relationships further here. Participa...
Predictors of children's food selection: The role of children's perceptions of the health and taste of foods [0.03%]
儿童食物选择的预测因素：儿童对食物健康和口味感知的作用
Simone P Nguyen,Helana Girgis,Julia Robinson
Simone P Nguyen
Food selection, decisions about which foods to eat, is a ubiquitous part of our everyday lives. The aim of this research was to investigate the role of taste versus health perceptions in 4- and 6-year-old children's food selection. In this ...
Just-About-Right and ideal scaling provide similar insights into the influence of sensory attributes on liking [0.03%]
刚刚好(JAR)评价和理想标度(IS)评价对感官属性喜好影响的比较研究
Bangde Li,John E Hayes,Gregory R Ziegler
Bangde Li
Just-about-right (JAR) scaling is criticized for measuring attribute intensity and acceptability simultaneously. Using JAR scaling, an attribute is evaluated for its appropriateness relative to one's hypothetical ideal level that is pre-def...
Interpreting consumer preferences: physicohedonic and psychohedonic models yield different information in a coffee-flavored dairy beverage [0.03%]
消费者偏好的解读：物理享乐模型和心理享乐模型在咖啡风味乳饮料中的应用得出不同的信息
Bangde Li,John E Hayes,Gregory R Ziegler
Bangde Li
Designed experiments provide product developers feedback on the relationship between formulation and consumer acceptability. While actionable, this approach typically assumes a simple psychophysical relationship between ingredient concentra...
Do polymorphisms in chemosensory genes matter for human ingestive behavior? [0.03%]
味觉和嗅觉基因多态性会影响人类摄食行为吗？
John E Hayes,Emma L Feeney,Alissa L Allen
John E Hayes
In the last decade, basic research in chemoreceptor genetics and neurobiology have revolutionized our understanding of individual differences in chemosensation. From an evolutionary perspective, chemosensory variations appear to have arisen...
Nadia K Byrnes,John E Hayes
Nadia K Byrnes
A number of factors likely affect the liking of capsaicin-containing foods such as social influences, repeated exposure to capsaicin, physiological differences in chemosensation, and personality. For example, it is well known that repeated ...