Future directions in sensory and consumer science: Four perspectives and audience voting

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• 作者：S.R. Jaeger^a ; ¹ ; ^{sara.jaeger@plantandfood.co.nz} ; J. Hort^b ; ¹ ; C. Porcherot^c ; ¹ ; G. Ares^d ; ¹ ; S. Pecore^e ; ¹ ; H.J.H. MacFie^f ; ¹
• 关键词：Sensory ; Consumer ; Research ; Pangborn 2015 conference
• 刊名：Food Quality and Preference
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：56
• 期：part_PB
• 页码：301-309
• 全文大小：410 K
• 卷排序：56

文摘

Some key directions for the future of sensory and consumer science were identified. The inter-disciplinary aspects of sensory and consumer science should continue to strengthen. Individual differences in perception and decision making needs to be better understood. The ecological validity of sensory and consumer science should continue to increase. Efforts to measure consumer responses in context should continue to increase.