CONSUMER AWARENESS OF TEXTURE AND OF OTHER FOOD ATTRIBUTES, II
- 1 May 1971
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 2 (2) , 196-206
- https://doi.org/10.1111/j.1745-4603.1971.tb00581.x
Abstract
A word association test given to one hundred and fifty respondents drawn from three geographic locations and representing a sample balanced with respect to socio-economic class, sex, and age confirmed the results of a previous test (Food Technol. 27, 74, 1963) conducted with one hundred General Foods employees. Frequency of free associations indicated that texture is a discernible characteristic of foods and that, in general, its awareness equals that of flavor. Women and people in higher economic brackets showed a higher degree of texture awareness.Keywords
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