Essays about: "perceived sensory attributes"

Showing result 1 - 5 of 12 essays containing the words perceived sensory attributes.

1. 1. Riesling In Rock : A quantitative study about how music affects the sensory perception of wine

   University essay from Umeå universitet/Institutionen för kost- och måltidsvetenskap

   Author : Kristian Rönnlund; [2023]
   Keywords : Wine; Music; Sensory analysis; Riesling; Vin; Musik; Sensorisk analys; Riesling;

   Abstract : Abstract Aim. To see if different auditory conditions affect the perceived intensity of the sensory attributes scent, acidity, sweetness, fruitiness, minerality and liking of wine, additionally the aim is to see if the effect is the same for different wines made from the same grape. Background. READ MORE

3. 2. Perceived sensory dimensions (PSD) – ett verktyg för att främja hälsa i urban miljö? : utveckling av ett analys- och designverktyg applicerat på Uppsala innerstad

   University essay from SLU/Dept. of Urban and Rural Development

   Author : Vide Carlén; [2023]
   Keywords : PSD; urban design; hälsa; välmående; social hållbarhet;

   Abstract : Syftet med detta arbete är att utforska hur perceived sensory dimensions (PSD) kan utvecklas och prövas i urban miljö med eller utan grönska för att göra det möjligt att främja hälsa. Med det syftet skapades ett verktyg för landskapsarkitekter och andra designers baserat på teorin PSD. READ MORE

4. 3. Applying the Theory of Planned Behaviour to Predict the Consumption of Meat Analogues

   University essay from Göteborgs universitet/Graduate School

   Author : Alexej Mikus; Milena Conny Annika Desch; [2022-08-04]
   Keywords : Theory of Planned Behaviour TPB ; meat analogues; perceived sensory attributes; food curiosity; brand trust; consumer intention; consumer behaviour; sustainable consumption; food consumption; confirmatory factor analysis; structural equation modelling; binary logistic regression;

   Abstract : The increasing trend to consciously reduce meat consumption is accompanied by a strong growth in the supply and demand of meat analogue products. This study aims to predict the consumer intention to consume plant-based meat analogues based on an extension of Ajzen’s (1991) theory of planned behaviour (TPB) with the four factors: perceived sensory attributes, brand trust, food curiosity, and socio-demographic characteristics and lifestyle determinants. READ MORE

5. 4. Food Neophobia and its Influence on the Lack of Diversification in Seafood Consumption

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Natalie Longmore; [2022]
   Keywords : Seafood consumption; Seafood; Food neophobia; Food technology; Agriculture and Food Sciences;

   Abstract : This master’s thesis is performed in collaboration with the Research Institute of Sweden. The purpose of the study was to investigate food neophobia, or an aversion to trying new foods, in the Swedish population and see if it correlates with the country's low and undiversified seafood consumption. READ MORE

6. 5. A sensory evaluation of swidden rye (Secale cereale) – how the taste of history and geographical location can play part in a sustainable food production

   University essay from Uppsala universitet/Institutionen för geovetenskaper

   Author : Amanda Jonsson; [2022]
   Keywords : Sustainable Development; Sensory science; Landrace; Terroir; Food system; Consumer science;

   Abstract : Due to their resilience, durability, and broad genetic variations, increasing the production and consumption of landrace cereals has been highlighted as a solution to handle increasing environmental variability resulting from climate change. However, the consumption of landrace cereals remains low due to limited production and purchase availability for consumers. READ MORE