The hedonic response of preschoolers to three fish dishes has been investigated by actual tasting in a natural consumption place followuing the "realt food" or direct submission techniques. Fish dishes were: Cod with tomato sauce. Plaice with tomato sauce. Oven baked breaded plaice. Hierarchical Cluster Analysis of the preference data identified four groups of children with homogeneous liked and dislikes. PLS-regression modelling of fish dishes acceptability of sensory-driven children subgroups with homogenous fish preference revealed different focusing on sensory characteristic of fish dishes among clusters. For nearly six children out of then liking is positvely related to fish odour, fis taste and gresines whereas it is negatively correlated to softness, jelly-like texture, fast melting in mouth and falling apart easily texture. For one children of seven liking is positively related with bread-relate attributes and negatively with tomato-related attributes. For one children out of ten liking is negatively related to tomato related attributes and fish odour.Patterns of preference for and drivers of liking of fish dishes are valuable information to project more applealing fish dishes that are more likely to be consumed by pre-schoolers.
|Translated title of the contribution||[Autom. eng. transl.] Study on the food satisfaction of kindergarten children|
|Number of pages||10|
|Publication status||Published - 2012|
- product development
- scuola dell'infanzia
- sviluppo di prodotto