Reverse Osmosis Water-Based Beverages as a Product Innovation
in Gastronomic Facilities: Expert Panelists’ Sensory Evaluation
and Generation Y Consumers’ Attitudes

J 2019

Reverse Osmosis Water-Based Beverages as a Product Innovation in Gastronomic Facilities: Expert Panelists’ Sensory Evaluation and Generation Y Consumers’ Attitudes

ZELENÝ, Jiří and Kristína BEDNÁROVÁ

Basic information

Original name

Reverse Osmosis Water-Based Beverages as a Product Innovation in Gastronomic Facilities: Expert Panelists’ Sensory Evaluation and Generation Y Consumers’ Attitudes

Authors

ZELENÝ, Jiří and Kristína BEDNÁROVÁ

Edition

Economia Agro-Alimentare / Food Economy (SCOPUS), Bologna, Italy, FrancoAngeli Edizioni, 2019, 1126-1668

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

21101 Food and beverages

Country of publisher

Italy

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

URL

Organization unit

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

DOI

http://dx.doi.org/10.3280/ECAG2019-001004

UT WoS

FSTA:2020-02-HA

Keywords in English

coffee, hedonic evaluation, tea, triangle test, willingness to pay

Abstract

V originále

First part of the research explored possible sensory differences of water, coffee and tea made from 1) filtered tap water by reverse osmosis (RO) and 2) tap water with no treatment (NT) evaluated by 6 expert panelists. Second part of the research consisted of survey research in Prague and Bratislava with 436 respondents exploring their attitudes towards RO water-based beverages.

Citovat

ZELENÝ, Jiří and Kristína BEDNÁROVÁ. Reverse Osmosis Water-Based Beverages as a Product Innovation in Gastronomic Facilities: Expert Panelists’ Sensory Evaluation and Generation Y Consumers’ Attitudes. Economia Agro-Alimentare / Food Economy (SCOPUS). Bologna, Italy: FrancoAngeli Edizioni, 2019, vol. 21, No 1, p. 49-72. ISSN 1126-1668. Available from: https://dx.doi.org/10.3280/ECAG2019-001004.

@article{22685,
   author = {Zelený, Jiří and Bednárová, Kristína},
   article_location = {Bologna, Italy},
   article_number = {1},
   doi = {http://dx.doi.org/10.3280/ECAG2019-001004},
   keywords = {coffee, hedonic evaluation, tea, triangle test, willingness to pay},
   language = {eng},
   issn = {1126-1668},
   journal = {Economia Agro-Alimentare / Food Economy (SCOPUS)},
   title = {Reverse Osmosis Water-Based Beverages as a Product Innovation in Gastronomic Facilities: Expert Panelists’ Sensory Evaluation and Generation Y Consumers’ Attitudes},
   url = {https://www.dropbox.com/s/wttynfrnrwf2poo/EAA_01_2019_Art_Zeleny.pdf?dl=0},
   volume = {21},
   year = {2019}
}

TY  - JOUR
ID  - 22685
AU  - Zelený, Jiří - Bednárová, Kristína
PY  - 2019
TI  - Reverse Osmosis Water-Based Beverages as a Product Innovation in Gastronomic Facilities: Expert Panelists’ Sensory Evaluation and Generation Y Consumers’ Attitudes
JF  - Economia Agro-Alimentare / Food Economy (SCOPUS)
VL  - 21
IS  - 1
SP  - 49-72
EP  - 49-72
PB  - FrancoAngeli Edizioni
SN  - 11261668
KW  - coffee, hedonic evaluation, tea, triangle test, willingness to pay
UR  - https://www.dropbox.com/s/wttynfrnrwf2poo/EAA_01_2019_Art_Zeleny.pdf?dl=0
N2  - First part of the research explored possible sensory differences of water, coffee and tea made from 1) filtered tap water by reverse osmosis (RO) and 2) tap water with no treatment (NT) evaluated by 6 expert panelists. Second part of the research consisted of survey research in Prague and Bratislava with 436 respondents exploring their attitudes towards RO water-based beverages.
ER  -

ZELENÝ, Jiří and Kristína BEDNÁROVÁ. Reverse Osmosis Water-Based Beverages as a Product Innovation in Gastronomic Facilities: Expert Panelists’ Sensory Evaluation and Generation Y Consumers’ Attitudes. \textit{Economia Agro-Alimentare / Food Economy (SCOPUS)}. Bologna, Italy: FrancoAngeli Edizioni, 2019, vol.~21, No~1, p.~49-72. ISSN~1126-1668. Available from: https://dx.doi.org/10.3280/ECAG2019-001004.

Detailed Information on Publication Record