Construct · 1 fields · 1 citations

consumer rejection threshold: a standalone construct

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Sensory science

the concentration of an off-flavor at which consumers begin to prefer an untainted sample, set apart from detection threshold.

In sensory science, consumer rejection threshold refers to the concentration of an off-flavor at which consumers begin to prefer an untainted sample, set apart from detection threshold. This meaning comes from Prescott (2005) in Food Quality and Preference.[1]

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Nearby constructs

concentration4 fields · 4 citationsjingle · one word, four constructs preference4 fields · 7 citationsjingle · one word, four constructs quality6 fields · 13 citationsjingle · one name, six constructs

References

Prescott, J., Norris, L., Kunst, M., & Kim, S. (2005). Estimating a “consumer rejection threshold” for cork taint in white wine. Food Quality and Preference, 16(4), 345-349. https://doi.org/10.1016/j.foodqual.2004.05.010

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