ArticleFoods (Basel, Switzerland)2021
Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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Who cites it
8 citing papers in PubMed, 31 citations in OpenAlex.
- Brow and Masticatory Muscle Activity Senses Subjective Hedonic Experiences during Food Consumption.Nutrients · 2021Trial
- Sensory Drivers of Consumer Acceptance and Behavioural Responses to Baobab Fruit Pulp (Foods (Basel, Switzerland) · 2026Article
- Sensory Preferences Influencing the Likelihood That African American Pregnant Women Will Consume Nutrient-Dense, Anti-Inflammatory Foods.International journal of environmental research and public health · 2026Article
- Metabolomic Insights into Volatile Profiles and Flavor Enhancement of Spice-Smoked Chicken Wings.Foods (Basel, Switzerland) · 2025Article
- Effect of Shape, Size, and Color of the Food Plate on Consumer Perception of Energy Value, Portion Size, Attractiveness, and Expected Price of Dessert.Foods (Basel, Switzerland) · 2024Article
- Reading Food Experiences from the Face: Effects of Familiarity and Branding of Soy Sauce on Facial Expressions and Video-Based RPPG Heart Rate.Foods (Basel, Switzerland) · 2021Article
- The Denied Pleasure of Eating: A Qualitative Study with Functionally Diverse People in Spain.Foods (Basel, Switzerland) · 2021Article
- Sensory Analysis and Consumer Research in New Product Development.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and Note by Note (NbN) versions. The study explores sensory characteristics, consumer liking of key attributes, their declared sensations and emotions, as well as consumers' facial expressions responding to the dishes. These objectives were investigated by descriptive quantitative analysis and consumer tests. Tests included a 9-point hedonic scale for degree of liking a dish, Check-All-That-Apply (CATA) for declared sensations and FaceReader for facial expressions. The influence of factors associated with consumer attitudes toward new food and willingness to try the dishes in the future were also determined. It was stated that the product profiles represent different sensory characteristics due to the technology of food production and the ingredients used. The food neophobia and consumer innovativeness had a significant (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.