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By Philip G. Creed

ISBN-10: 0751404330

ISBN-13: 9780751404333

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7 a) Individual consumers compared to groups of consumers. Booth (1981) noted that acceptability, palatability and liking are dynamic characteristics of food, changing with the individual's psychological states. These could be determined by psychometric tests but would be impracticable, involving obtaining too many responses. Booth (1981) proposed reducing the number of attitudes to be measured, to four motivational measures of acceptability from one extreme to another; (nice/nasty, good for you/bad for you, convenient to 46 use/inconvenient, suitable/unsuitable) and two more neutral measures depending on the circumstances (economical/expensive, usual/novel).

This non-psychological introspective view of pleasure or hedonism became entangled with ethics and petered out as a psychological theory of hedonism (Figure 9). Berlyne (1973) described the two remaining 'streams' as 'Behaviour' and Scaling' theory. Behaviour divides into three theories; reinforcement or reward; incentive value depending on expectation, and feedback. Scaling also divides into three theories; experimental aesthetics (subjective liking or preference); social attitudes (leading to Thurstone's (1927) and Likert's (1932) methods) and decision theory (based on utility).

It can therefore be postulated that pleasure is fundamentally related to human motivational and physiological needs. These needs often focus on the eating of food so models of how these needs interact to explain and predict food acceptability have been devised. 2 The applicability of models incorporating factors affectin g pleasure Most models which measure pleasure incorporate psychological, physiological, sociological and contextual factors. From the previous section it can be seem that pleasure is deeply rooted as a human emotion affected by many psychological and physiological factors.

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A Study of the Sensory Characteristics of Food produced by the Sous Vide System by Philip G. Creed


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