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Practical tips for better sensory research during product development at small and medium enterprises
In this whitepaper (available in Dutch and English) some practical tips for sensory and consumer research during product development are provided.
Practical tips for better sensory research during product development at small and medium enterprisesPraktische tips voor beter sensorisch onderzoek tijdens productontwikkeling in het midden- en kleinbedrijf
Deze whitepaper bevat praktische tips voor het uitvoeren van sensorisch onderzoek tijdens productontwikkeling in het midden- en kleinbedrijf.
Praktische tips voor beter sensorisch onderzoek tijdens productontwikkeling in het midden- en kleinbedrijfCombinations of vegetables can be more accepted than individual vegetables
Enhancing sweetness of vegetables by addition of sucrose or sweeteners can increase acceptance but is not necessarily desirable. An alternative strategy could be to combine vegetables with other vegetables. By offering combinations of vegetables it might be possible to suppress...
Combinations of vegetables can be more accepted than individual vegetablesSweetness but not sourness enhancement increases acceptance of cucumber and green capsicum purees in children
For children it is important to consume enough vegetables to establish healthy dietary patterns. Taste acceptance is an important factor contributing to food choice and consumption. Sweetness and sourness enhancement can increase acceptance of specific foods in children. The aim of...
Sweetness but not sourness enhancement increases acceptance of cucumber and green capsicum purees in childrenEffect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green Capsicum
Vegetables have low taste intensities, which might contribute to low acceptance. The aim of this study was to investigate the effect of taste (sweetness, sourness, bitterness, umami, and saltiness) and fattiness enhancement on consumer acceptance of cucumber and green capsicum purees....
Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green CapsicumThe role of smell, taste, flavour and texture cues in the identification of vegetables
It has been shown that the identification of many foods including vegetables based on flavour cues is often difficult. The effect of providing texture cues in addition to flavour cues on the identification of foods and the effect of providing taste cues only on the identification of...
The role of smell, taste, flavour and texture cues in the identification of vegetablesTaste intensities of ten vegetables commonly consumed in The Netherlands
Bitterness has been suggested to be the main reason for the limited palatability of several vegetables. Vegetable acceptance has been associated with preparation method. However, the taste intensity of a variety of vegetables prepared by differentmethods has not been studied yet. The...
Taste intensities of ten vegetables commonly consumed in The NetherlandsFrequently consumed vegetables have almost no taste
Taste is a main driver in preferences and food choices. Humans are predispositioned to prefer sweet and salty tastes and reject bitter and sour tastes, therefore bitter taste is often thought to cause the rejection of vegetables by children. In our study we investigated the taste and...
Frequently consumed vegetables have almost no taste