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Palabras clave – provistas por la editorial

mayonnaise; Choquet integral; multi-attribute time-intensity (MATI) data; foods; fuzzy measure; specialty food; monosodium glutamate (MSG); food label; plant breeding; consumer test; perception; multi-criteria decision-making; interaction indices; multicollinearity; unique food products; sensory thresholds; natural; quality control; Shapley value; processing; thermosensing; willingness to pay; esophageal cancer; cross-cultural affective test; carryover effects; Prunus dulcis; hot beverages; sensory acceptability; mixed models; chicken soup; sensory bias; product development; temperature; methodological study; relative importance of attributes to liking; product improvement; nonlinear models; consumer; lexicon; descriptive sensory analysis; emulsification; ingredient; hydroSOStainable products; temporal drivers of liking (TDOL); texture; MSG substitutes; functional data analysis; food; ethnic food; descriptive analysis; LMG statistic; shelf life; sensory evaluation; sensory; coffee; fruit chews; descriptive