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
Edition
Economia Agro-Alimentare / Food Economy (SCOPUS), Bologna, Italy, FrancoAngeli Edizioni, 2019, 1126-1668
Other information
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
Organization unit
University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Keywords in English
coffee, hedonic evaluation, tea, triangle test, willingness to pay
Tags
International impact, Reviewed
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.
Displayed: 30/12/2024 23:30