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Extra resources for A Study of the Sensory Characteristics of Food produced by the Sous Vide System
Motivational. As there is much interconnection between these various factors, the following section discusses and illustrates the influence of some of the 'Human' and 'Situational' factors on food acceptability and hence perceived pleasure (Appendix C). 3 Human and situational factors influencing food acceptabili Associations gained from prior experience can have a strong influence on food preferences, for example, linked to specific emotions on certain occasions, or associations gained without experiencing a food (Lyman 1989).
Foods may be eaten for their 'powerful hedonic effects' on mood and to increase pleasure and relieve boredom (Rogers et a!. 1992). Other mechanisms are hunger and satiety; hunger the motivation to eat and satiety the maintenance of inhibition of further eating with satiation being the process of moving from hunger to satiety (Blundell eta!. 1988). Individual consumers can also have varying attitudes towards foods; some may limit themselves to a restricted range compared to others. Variety seeking has been measured using a list of statements with 5 point Likert agree/disagree attitude scales (Van Trijp and Steenkamp 1992) and the opposite, food neophobia, using 5 positively and 5 negatively worded statements with a 7 point Likert disagree/agree scale (Pliner and Hobden 1992; Pliner et al.
Several food acceptance models summarised in Table 3 and shown in detail in Appendix C are based on either:a sequential approach - showing the factors sequentially through the process of the consumer accepting food. an interaction approach - showing the interactions without detailing the • • mechanisms involved. g. motivational. As there is much interconnection between these various factors, the following section discusses and illustrates the influence of some of the 'Human' and 'Situational' factors on food acceptability and hence perceived pleasure (Appendix C).