Odour-induced taste enhancement and consumption of low-sugar pastry

This paper describes a study that tests for the enhancement of low-sugar pastry via olfaction and examines its effects on pastry consumption.
Koubaa

Introduction

The health trend in developed markets has weakened demand for certain pastry products while creating a fast-growing market for innovative healthy pastry products with higher nutritional content. In the US and western Europe, the bakery and pastry industry is a mature and fragmented market (Catalyst Corporate Finance 2016). Product innovation is therefore a key differentiator and manufacturers are adapting their products to meet the ...

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