Sensory Analysis and Consumer Research in New Product Development - Ruiz-Capillas, Claudia||Herranz, Ana Herrero
English[eng]
Keywords: maize-based stiff porridge||enrichment||hydrothermally treated soybeans||acceptability||new product development||consumer research||sensory profiling||meat products||ethanol extracts of spices||stevia||steviol glycosides||rebaudiosides||Reb A||Reb D||Reb M||aftertaste||CATA||PROP||consumer||preference||food acceptability||knowledge management||quality||entomophagy||edible insect||novel food||check-all-that-apply method||oat biscuit||functional food||yoghurt||tea||oolong tea||sensory quality||texture properties||food design||sensory profile||consumer test||meat product||consumers||flexitarianism||corpus linguistics||online product reviews||fish valorization||unexploited||low commercial value||hedonic tests||sustainability||product reformulation||molecular and Note by Note products||classical dishes||emotions||sensory analysis||food quality||sensory attributes||new meat product development||healthier meat products||Quantitative Descriptive Analysis (QDA)||Check All That Apply (CATA)||Napping||Flash Profile||Temporal Dominance of Sensations (TDS)||sensory evaluation||sensory analytical test||affective test||food industry||Regional Innovation Scheme (RIS)||new product development (NPD)||texture||snacks||ideation||white space||marketplace||sensory properties||healthier products||food quality and safety||quantitative descriptive analysis (QDA)||check-all-that-apply (CATA)||napping||flash profile (FP)||temporal dominance of sensations (TDS)