0000000000160418
AUTHOR
Amélie Pecourt
Identifying drivers of consumers' choice to develop new cooking devices
Edited by Dominique Valentin, Christelle Pêcher, Dzung Hoang Nguyen, Delores Chambers & Hervé Abdi; Identifying drivers of consumers' choice to develop new cooking devices. SPISE 2012: Taste and think
One dish - three cooking devices: A naturalistic setting to identify drivers of consumers' choice
One dish - three cooking devices: A naturalistic setting to identify drivers of consumers' choice. 9. Pangborn sensory science symposium
Comparing sensory descriptive methods for steam cooked potatoes: Optimized descriptive profile vs. conventional profile
International audience
Cross-cultural differences in consumer quality perception of rice
International audience; Most aspects of food product quality perception are culture-bound. We present a cross-cultural study aiming at understandinghow consumers from four countries (French, Japanese, Korean and Thai) perceive, describe and appreciate rice and ricequality. Marked differences were found in participants' motivation to consume rice: sensory and commodity in France; sensoryand health in Japan; nutrition and commodity in Thailand; and nutrition, health and safety in Korea. For the description of ricequalities, despite a few cultural differences, especially between Korean and Thai descriptions of white and brown rice samples,similar sensory profiles were obtained in the four coun…