Sökning: "taste attributes"

Visar resultat 1 - 5 av 39 uppsatser innehållade orden taste attributes.

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

    Magister-uppsats, Umeå universitet/Institutionen för kost- och måltidsvetenskap

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

    Sammanfattning : 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. LÄS MER

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

    Master-uppsats, Uppsala universitet/Institutionen för geovetenskaper

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

    Sammanfattning : 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. LÄS MER

  4. 3. Creating A Chicken Analogue with Mycoprotein

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Jiayi Zheng; [2022]
    Nyckelord :meat analogue; mycoprotein; product development; sodium alginate; food technology; Technology and Engineering;

    Sammanfattning : To meet the growing demand of meat alternatives, this project was dedicated to creating a chicken analogue prototype with mycoprotein. Within the project, two approaches of alginate gelation, external (diffusion) crosslinking and internal crosslinking, were studied in this particular food matrix. LÄS MER

  5. 4. Virtual influencers come to the rescue? A quantitative study exploring consumer purchase intentions based on their perceived credibility of virtual influencers, with the mediating role of taste leadership

    Magister-uppsats, Lunds universitet/Företagsekonomiska institutionen

    Författare :Louelle Tameu; Yimei Xie; [2022]
    Nyckelord :Virtual influencer; Influencer marketing; Source credibility; Taste leadership; Purchase intention; Business and Economics;

    Sammanfattning : Thesis purpose: The purpose of this research is to investigate the extent to which virtual influencers are perceived as credible sources of advertising and how their credibility attributes affect purchase intention among consumers. Specifically, this study aims to provide a deeper comprehension of this new influencer marketing phenomenon and to guide marketing managers in the understanding of consumer perceptions of virtual influencers. LÄS MER

  7. 5. Ett doft- och smakbibliotek avseende hampfrö-presskaka, gula mjölmasklarver, texturerad veteprotein, ärtproteinisolat och ärtprotein koncentrat : En sensorisk undersökning av alternativa proteinkällor

    Kandidat-uppsats, Högskolan Kristianstad/Fakulteten för naturvetenskap

    Författare :Michael Vu; Sofie Holmberg; [2021]
    Nyckelord :Hempseed press cake; mealworm; textured wheat protein; pea protein; alternative protein sources; fragrance- and flavour library; Hampfrö-presskaka; mjölmask; texturerad veteprotein; ärtprotein; alternativa proteinkällor; doft- och smakbibliotek;

    Sammanfattning : Syftet med studien är att genom sensoriska analyser sammanställa ett doft- och smakbibliotek för hampfrö-presskaka, gula mjölmasklarver, texturerad veteprotein, ärtproteinisolat och ärtprotein koncentrat. Metoderna pilotstudie, konsensustest och in-house intensitetstest används i studieprocessen. LÄS MER