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The essence of aroma

Date of publication: May 13, 2014

Catalogue: Asia Pacific 2014: Celebrating Asian Creativity

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Authors: Manjunath Desai, Geeta R. Lobo

Abstract:

Research has shown that food choices made by an individual is a result of a complex interaction of a range of factors. Flavour preference, an expression of food choice, is an output of these interactions. This paper examines the influence of cultural contextual factors on flavour preferences by taking aroma as a semiotic system. The attempt is to understand if the semiotic coding of food aroma is idiosyncratic or if there are predictable patterns. And if there are patterns, to uncover some of the rules that guide coding of meanings with food aroma.

Manjunath Desai

Author

This is a long description of some author details.

Geeta R. Lobo

Author

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Desai and Lobo (2014a, May 13). The essence of aroma. ANA - ESOMAR. Retrieved December 11, 2023, from


https://ana.esomar.org/documents/an-analysis-of-the-quality-factor-for-adding-value-in-food-and-drink-markets-