This study reports on the development of a process to objectively evaluate color using
descriptive analysis. Panelists established a color lexicon (hue, lightness, evenness) and a …

The sensory characteristics of sweet potatoes (n= 12 cultivars) with varying flesh color
(orange, purple, yellow) and the impact of flesh colors on consumer acceptance were …

BACKGROUND Sweet‐potato breeding programs need to integrate sensory
characterization and hedonic perception to provide global markets with widely accepted …

Pigmented potato cultivars were ranked by a consumer panel for overall acceptance, and
acceptance of aroma, appearance, and flavor. Potatoes were analyzed for total phenolics …

Background As eating quality is important for adoption of new varieties, nine orange‐fleshed
and three cream‐fleshed sweet potato varieties were assessed for sensory characteristics …

Color is an important quality feature of foods which, in many cases, determines consumer
choice and selection. This is particularly true in case of products which are used only as …

Eighty-six consumers rated seven samples of commercial orange juice, either reconstituted
from concentrate or not from concentrate pasteurized, for overall liking using the nine-point …

This study's aim was to investigate a consumer's reactions to foods that are naturally
atypically colored. Blue potatoes were used, and we characterized consumers who chose …

A multitude of crossmodal correspondences have now been documented between taste
(gustation) and visual features (such as hue). In the present study, new analytical methods …

This work studied evaluations by Austrian and Thai consumers of their sensory expectations
and perceptions of six Thai desserts, each made in three different colors (green, pink …