Article

Why do we like what we like?

2001-01-01

Abstract excerpt

Why do we find certain foods more pleasurable than others? Interactions of food components with human biology and with social and eating contexts give rise, in some predictable ways, to relatively stable individual food likes. While sensory and consumer research have traditionally focused on measuring existing likes, a better understanding of their basic determinants can provide ideas and tools to better predict a...

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Literature Corpus work: 57a8f2b2-3318-55d6-ad3d-69e38e33284c
DOI: 10.1002/1097-0010(20010101)81:1<10::aid-jsfa779>3.0.co;2-d

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