Fruit and Vegetable Quality
percept, a strong impression of wholeness, can lead to an informational overload or being out of the reach of an attentional mec ...
a blend of properties translate into important sensations and how single or blended sensations translate into Hedonic tones in c ...
Adams, 1988; Holder and Christensen, 1988; Cornish, 1992; Soliman and Doss, 1992). But cultivar reactions did not always coincid ...
scales. Anchor points were: 0not perceptible and 100strongly per- ceptable. Consumer Acceptance Acceptance tests with a repres ...
ment 2. But the highest sugar and acid values did not coincide with higher intensities perceived by the descriptive panel. The c ...
189 ‘Vanessa’ ‘Counter’ EC 1 EC 3.5 EC 6 EC 1 EC 3.5 EC 6 Recommendable 46.3 b 53.4 b 35.3 a 53.5 a 61.2 b 52.8 a Red. sugars (g ...
sugars also were negatively correlated with the same factor. The con- sumer acceptance ratings for “recommendable” were positive ...
Juiciness was significantly reduced by the treatments; perhaps the per- ception of the sugars is reduced in presence of low juic ...
forces were measured (Figure 10.4). The adverse effect of increasing firmness was consistent in both experiments. The dislike of ...
which of the three clusters the consumers belonged to (Figure 10.5, Fig- ure 10.6). These differences were of the same magnitude ...
Conclusion A stimulus may consist of a single chemical compound or physical property. Both should be able to be measured with th ...
interaction of several descriptive and/or instrumental attributes, as in the case of sweet note perception of tomatoes, may faci ...
uation of Food,M. L. Anson, C. O. Chichester, E. M. Mrak, G. F. Stewart, eds., Academic Press, New York, pp. 494–518. Andani, Z. ...
Holder, R. and Christensen, H. 1988. The effect of electrical conductivity on the growth and composition of cherry tomatoes grow ...
Presented at Health and Pleasure at the Table. A Symposium held at the Uni- versity of Montreal, Montreal, Canada, May 1994. Nor ...
CHAPTER 11 House of Quality—An Integrated View of Fruit and Vegetable Quality ANNE C. BECH INTRODUCTION HOUSE of Quality is the ...
ity that the consumer (the customer) perceives as an advantage into new products, expressed as listen to the voice of the custom ...
(see, e.g., Earle, 1997), which often begins with idea generation, either on the basis of market information the firm already po ...
ucts and services that satisfy or exceed the customer’s requirements” (Surak and McAnelly, 1992, p. 80), while, according to Oli ...
203 FIGURE 11.1 A revised and simplified Total Food Quality model (after Gunert et al., 1996). ...
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