Bitterness and astringency are found in a variety of foods, including nuts, fruits, chocolate, tea,
wine, and soymilk. In fruits and beverages, the taste of bitterness and the tactile sensation …

This study conceptualizes the winescape framework using a wine region's image as
perceived by wine tourists, in the process integrating grounded theory, namely servicescape, …

Understanding consumer needs, desires or preferences has led to an extensive body of
literature in two traditionally independent disciplines: business and science. There is an …

When several choice options are sampled one at a time in a sequence and a single choice
of the best option is made at the end of the sequence, which location in the sequence is …

Volatile constituents of strawberry jam were identified and their olfactive impact estimated by
HRGC effluent sniffing. Amounts of volatiles in jam were only slightly affected by addition of …

The attributes of a wine rely on the sensory acuity of the winemaker or the winemaker’s team.
Depending on the winery operations or the style of wine made, the winemaker can be …

This study facilitates a better understanding of the socio-demographics and consumption
dynamics of wine consumers using the retailing ‘platform’ of the winery tasting room with them …

Purpose The purpose of this paper is to examine the utilisation of product choice cues in a
retail environment and the impact of consumer involvement on this utilisation. It further …

During the past decade, Canadian consumers have developed a keen interest in local and
organic foods. In response, the Canadian government established standards to regulate their …

The organoleptic quality of fresh market tomato can be described by a set of attributes, including
fruit appearance, taste, aroma and texture. Sensory analysis is the most-valid method to …