Open AccessSensory and Hedonic Evaluation in Response to Food-Cue Exposure: The Case of Juicing Demonstration of Fresh Oranges
Author(s) -
Hyeyoung Kim,
Lisa House,
Asli Odabasi,
Charles A. Sims
Publication year - 2015
Publication title -
international journal of marketing studies
Language(s) - English
Resource type - Journals
eISSN - 1918-7203
pISSN - 1918-719X
DOI - 10.5539/ijms.v7n5p65
Subject(s) - odor , sweetness , flavor , food science , orange (colour) , orange juice , sensory system , wine tasting , psychology , mathematics , cognitive psychology , chemistry , neuroscience , wine
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