TY - BOOK ID - 133339025 TI - Sensory Analysis and Consumer Research in New Product Development AU - Ruiz-Capillas, Claudia AU - Herranz, Ana Herrero PY - 2021 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Technology: general issues KW - maize-based stiff porridge KW - enrichment KW - hydrothermally treated soybeans KW - acceptability KW - new product development KW - consumer research KW - sensory profiling KW - meat products KW - ethanol extracts of spices KW - stevia KW - steviol glycosides KW - rebaudiosides KW - Reb A KW - Reb D KW - Reb M KW - aftertaste KW - CATA KW - PROP KW - consumer KW - preference KW - food acceptability KW - knowledge management KW - quality KW - entomophagy KW - edible insect KW - novel food KW - check-all-that-apply method KW - oat biscuit KW - functional food KW - yoghurt KW - tea KW - oolong tea KW - sensory quality KW - texture properties KW - food design KW - sensory profile KW - consumer test KW - meat product KW - consumers KW - flexitarianism KW - corpus linguistics KW - online product reviews KW - fish valorization KW - unexploited KW - low commercial value KW - hedonic tests KW - sustainability KW - product reformulation KW - molecular and Note by Note products KW - classical dishes KW - emotions KW - sensory analysis KW - food quality KW - sensory attributes KW - new meat product development KW - healthier meat products KW - Quantitative Descriptive Analysis (QDA) KW - Check All That Apply (CATA) KW - Napping KW - Flash Profile KW - Temporal Dominance of Sensations (TDS) KW - sensory evaluation KW - sensory analytical test KW - affective test KW - food industry KW - Regional Innovation Scheme (RIS) KW - new product development (NPD) KW - texture KW - snacks KW - ideation KW - white space KW - marketplace KW - sensory properties KW - healthier products KW - food quality and safety KW - quantitative descriptive analysis (QDA) KW - check-all-that-apply (CATA) KW - napping KW - flash profile (FP) KW - temporal dominance of sensations (TDS) UR - https://www.unicat.be/uniCat?func=search&query=sysid:133339025 AB - Sensory analysis and consumer research are relevant tools in innovation andnew product development, from design to commercialization. This Special Issuehas collected 13 valuable scientific contributions, including 1 review, 12 originalresearch articles and an editorial. The SI provides an interesting outlookand better understanding of sensorial analysis with the different techniques andconsumer research on new product development. Important practical applicationshave been reported on the development of different novel, functional andenhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecularproducts, etc.), which helps increase knowledge in this field. This SI isvery useful for both present and future uses for the different players involved inthis kind of product development (industry, companies, researchers, scientists,marketing, merchandising, consumers, etc.). ER -