Abstract
Color cues, food forms, different tastes and flavors influence food choice decisions. Hence, they are of interest for caterers and chefs. The series of sensory experiences described here was conducted with 133 curious guests to test how color, form and flavor can be used to increase demand of more sustainable dishes. Based on scientific literature, six experiences one for each of our taste qualities (salty, bitter, umami, fatty, sour, sweet) were offered in the form of food samples cooked by a German two-star Michelin chef. Results reveal the sensory interest of participants, but also limits when offering sustainable dishes out-of-home.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Gastronomy and Food Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
