Consumer expectations for sensory properties in virgin olive oils

By G. Caporale, Sonia Policastro, A. Carlucci, E. Monteleone. 2006

195 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/12f3a1f52af0983a794e68f91a25b8f9fa497a28

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. E. Monteleone
2. J. Mojet
3. H. Tuorila
4. A. Recchia

In Sensory Systems

1. E. Monteleone
2. J. Mojet

Citations in the corpus

• The influence of information about organic production and fair trade on preferences for and perception of pineapple (2008, background): “Expectations created by information are the pathway to the observed differences in consumer evaluations (Deliza & MacFie, 1996; Schifferstein, Kole, & Mojet, 1999) and these pathways have been made explicit in a number of studies (Caporale & Monteleone, 2004; Caporale et al., 2006; Schifferstein et ”
• Responses to extra virgin olive oils in consumers with varying commitment to oils (2012, methodology): “The appropriateness was rated on a 7-point scale ranging from 1 = ‘‘not at all appropriate’’ to 7 = ‘‘extremely appropriate’’ (Caporale et al., 2006; Schutz, 1994), with the option ‘‘I do not know’’.”