Product acceptability evaluation

The sensory attributes of foods are widely considered to be an important determinant, perhaps the most important determinant, of acceptability. Other factors that determine whether a food will be acceptable to an individual include the physiological state of the individual and the social, institutional and motivational context of eating, serving, cooking or purchase (Booth, 1981). Amerine et al. (1965) defined acceptance as either: (i) an experience or feature of an experience characterized by a positive (e.g. approach in a pleasant) attitude; or (ii) actual utilization (e.g. purchase, eating). They cautioned that the two definitions are often highly correlated but not necessarily the same. The factors that influence food choice and intake are shown in Figure 13.1.