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molecular cuisine, sensory quality, consumer preference, food attitude, innovative technique


The aim of the study was to explore consumers’ attitude toward molecular cuisine, specifically the sensory evaluation of these dishes. The experiment was performed in a laboratory among 10 panelists and 150 consumers to compare a sensory profile of molecular courses to their traditional versions.

Sensory profile of traditional dishes had a significantly higher, or comparable intensity in sensory attributes than molecular version and was preferred by consumers (p<_0.05). The results indicate positive attitude of consumers to modernist dishes and their moderately high sensory-experience ratings. Most of them showed willingness to try other molecular dishes in the future.

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