Linking the Sensory Taste Properties of Chocolate-Based Biscuits to Consumers’ Emotions: A Cross-Cultural Study

This research measured consumers’ emotions and change in emotion to the specific sensory taste properties and attitudes of chocolate-based biscuits. The sample size involved 216 respondents from South Africa (n = 106) and Switzerland (n = 110). Respondents tasted chocolate-based biscuits and complet...

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Detalhes bibliográficos

Principais autores:	Annchen Mielmann, Thomas A. Brunner
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2022-08-01
Colecção:	Applied Sciences
Assuntos:	sensory properties emotional response ultra-processed food sweet baked products attitude
Acesso em linha:	https://www.mdpi.com/2076-3417/12/16/8038
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