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CONSUMER AWARENESS OF TEXTURE AND OF OTHER FOOD ATTRIBUTES, II
Author(s) -
SZCZESNIAK ALINA SURMACKA
Publication year - 1971
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1971.tb00581.x
Subject(s) - texture (cosmology) , test (biology) , flavor , word association , class (philosophy) , sample (material) , consumer awareness , association (psychology) , psychology , mathematics , geography , food science , artificial intelligence , computer science , marketing , business , biology , chemistry , paleontology , chromatography , psychoanalysis , image (mathematics) , psychotherapist
. A word association test given to one hundred and fifty respondents drawn from three geographic locations and representing a sample balanced with respect to socio‐economic class, sex, and age confirmed the results of a previous test ( Food Technol. 27, 74, 1963) conducted with one hundred General Foods employees. Frequency of free associations indicated that texture is a discernible characteristic of foods and that, in general, its awareness equals that of flavor. Women and people in higher economic brackets showed a higher degree of texture awareness.