THERE'S NO ACCOUNTING FOR TASTE:OR IS THERE?

Abstract

The palatability of food is to a considerable extent governed by its aesthetic or sensory qualities, namely appearance, aroma, texture and flavour. Recently, many innovative foods have exploited these attributes as an important aspect of their consumer appeal, for example, the texture of Wispa and Aero chocolate bars, the aroma, appearance and texture of Lymeswold cheese, the ‘snap, crackle, and pop’ of Rice Krispies, the ‘Sch—’ of Schweppes tonic water, the appearance of Monster Munchies and other extruded snack foods.

Citation

Ardeshir, H. (1988), "THERE'S NO ACCOUNTING FOR TASTE:OR IS THERE?", Nutrition & Food Science, Vol. 88 No. 2, pp. 10-12. https://doi.org/10.1108/eb059173