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Cross-cultural determinants of food acceptability: Recent research on sensory perceptions and preferences

Authors
Journal
Trends in Food Science & Technology
0924-2244
Publisher
Elsevier
Publication Date
Volume
6
Issue
6
Identifiers
DOI: 10.1016/s0924-2244(00)89055-x
Disciplines
  • Physics

Abstract

Abstract Studies of cross-cultural chemosensory perceptions and preferences are examined from the point of view of their ability to explain differences in food selection in different cultures. It is unclear from the limited literature whether psychophysical judgements of taste or of other sensory qualities of foods differ cross-culturally. However, preference for these same qualities appears to be dependent on the context in which they are experienced, and thus cultural preference differences are evident, most probably as a function of the different dietary experiences of different cultures.

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