Sensorial effects and consumer perception

The color of citric beverages, in particular, is related to the consumer s perception of flavor, sweetness, and other characteristics in relation to the quality of these products (Tepper, 1993 Cortes, Esteve, and Frigola, 

Consumer purchases of raw chilled meat are critically influenced by color, as appearance is the first impression of meat offered to the public. Other aspects of meat quality, such as composition, palatability, and safety, are of secondary concern (Huang, Ho, and McMillin, 2005). It must be kept in mind that consumer perceptions, related to human subjectivity, will ultimately determine purchasing and consumption decisions (Verbeke et al., 2007). 

It is becoming increasingly obvious that what the public says it wants, and what it actually buys, are often not the same, which often indicates that people s desires and realities are at opposite ends of the spectrum. People want food that is fast and easy to prepare (such as that intended for microwave heating) to look, smell, and taste as good as food prepared in a conventional oven, and also to be as safe and nutritious. To accomplish these desires and demands, it is often necessary to add more additives not fewer (Forman, 1998). 

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