期刊名称：International Journal on Food System Dynamics
印刷版ISSN：1869-6945
出版年度：2018
卷号：9
期号：4
页码：314-320
DOI：10.18461/ijfsd.v9i4.942
语种：English
出版社：CentMA
摘要：The aim of this study was to investigate how sensory‐liking attribute perceptions (appearance, taste and organoleptic characteristics) can change between a readily visible vs a processed insect product before and after tasting. Results indicate that texture and appearance of the insect are perceived as stronger barriers than the taste attribute. Moreover, both unprocessed and processed insect‐based products generate more positive perceptions after tasting compared to expectations. The positive experience of tasting products with both visible and processed insect may lead consumers to reconsider their initial negative expectations and attitude towards entomophagy.
