Which ones, in short, make the difference in the consumer's mouth and mind? And you can't ask the consumer, says Langstaff. You ask the consumer, 'Why does it taste better?' They say, 'Because I like it better.' The consumer's flavor lexicon is tiny: yum and yuck.
In "Gulp: Adventures on the Alimentary Canal," Mary Roach explores the complexities of taste and consumer perception. The author highlights the challenge of understanding why certain flavors resonate with consumers. Langstaff notes that when asked about their preferences, consumers often provide vague answers, primarily leaning on basic reactions such as "yum" or "yuck," indicating a limited vocabulary when it comes to describing taste.
This limited flavor lexicon makes it difficult to pinpoint what truly influences a consumer's perception of food. Rather than relying on specific feedback from consumers regarding what makes a taste preferable, one must consider the subtleties of flavor that impact their experience. Ultimately, this raises the question of which specific characteristics of a food's flavor profile are most significant in shaping consumer preferences.
