The color of food is an often overlooked sensory
attribute that can actually change consumers’ flavor
perception. In case of cheese, flavor is an important
attribute that affects consumer acceptance and marketing
(Young et al., 2004; Yates and Drake, 2007). When
likeable flavor notes are missing in low-fat cheeses, such
as buttery, nutty, and milky attributes, the attention
of consumers can be drawn to the cheese color and,
thus, become a detriment to sales if the cheese color is
outside the norm for cheese. Removing fat from cheese
is known to impart a translucent appearance (Merrill
et al., 1994; Paulson et al., 1998) and an increased
intensity of color when annatto is added (Sipahioglu,
et al., 1999). However, little information exists about
choosing the amount of colorant to use and the effect of
the color of cheese on consumer preference and buying
decisions.
The color of food is an often overlooked sensory
attribute that can actually change consumers’ flavor
perception. In case of cheese, flavor is an important
attribute that affects consumer acceptance and marketing
(Young et al., 2004; Yates and Drake, 2007). When
likeable flavor notes are missing in low-fat cheeses, such
as buttery, nutty, and milky attributes, the attention
of consumers can be drawn to the cheese color and,
thus, become a detriment to sales if the cheese color is
outside the norm for cheese. Removing fat from cheese
is known to impart a translucent appearance (Merrill
et al., 1994; Paulson et al., 1998) and an increased
intensity of color when annatto is added (Sipahioglu,
et al., 1999). However, little information exists about
choosing the amount of colorant to use and the effect of
the color of cheese on consumer preference and buying
decisions.
การแปล กรุณารอสักครู่..
The color of food is an often overlooked sensory
attribute that can actually change consumers’ flavor
perception. In case of cheese, flavor is an important
attribute that affects consumer acceptance and marketing
(Young et al., 2004; Yates and Drake, 2007). When
likeable flavor notes are missing in low-fat cheeses, such
as buttery, nutty, and milky attributes, the attention
ของผู้บริโภคที่สามารถวาดไป สี และ
จึงเป็นผู้มีอำนาจขายถ้าสีชีส
นอกบรรทัดฐานสำหรับชีส การเอาไขมันจากชีส
เป็นที่รู้จักกันเพื่อถ่ายทอดลักษณะโปร่งแสง ( Merrill
et al . , 1994 ; พอลสัน et al . , 1998 ) และความเข้มของสีมากขึ้น
เมื่อสีชาดเพิ่ม ( sipahioglu
, et al . , 1999 ) อย่างไรก็ตาม ข้อมูลที่มีอยู่เกี่ยวกับ
น้อยเลือกจำนวนสีที่จะใช้และผลของ
สีชีสความพึงพอใจของผู้บริโภคและการซื้อ
การตัดสินใจ
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