{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T02:14:54Z","timestamp":1791252894079,"version":"4.1.0"},"reference-count":71,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2016,12,1]],"date-time":"2016-12-01T00:00:00Z","timestamp":1480550400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2016,12,1]],"date-time":"2016-12-01T00:00:00Z","timestamp":1480550400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2017,8,2]],"date-time":"2017-08-02T00:00:00Z","timestamp":1501632000000},"content-version":"am","delay-in-days":244,"URL":"http:\/\/www.elsevier.com\/open-access\/userlicense\/1.0\/"},{"start":{"date-parts":[[2016,12,1]],"date-time":"2016-12-01T00:00:00Z","timestamp":1480550400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2016,12,1]],"date-time":"2016-12-01T00:00:00Z","timestamp":1480550400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2016,12,1]],"date-time":"2016-12-01T00:00:00Z","timestamp":1480550400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2016,12,1]],"date-time":"2016-12-01T00:00:00Z","timestamp":1480550400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2016,12,1]],"date-time":"2016-12-01T00:00:00Z","timestamp":1480550400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100000199","name":"U.S. Department of Agriculture","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100000199","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Hatch Formula Funds","award":["2015-31200-06009"],"award-info":[{"award-number":["2015-31200-06009"]}]},{"name":"USDA Northeast Sustainable Agriculture Research & Education"},{"DOI":"10.13039\/100000071","name":"National Institute of Child Health and Human Development (NICHD)","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100000071","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Appetite"],"published-print":{"date-parts":[[2016,12]]},"DOI":"10.1016\/j.appet.2016.07.026","type":"journal-article","created":{"date-parts":[[2016,7,23]],"date-time":"2016-07-23T12:57:21Z","timestamp":1469278641000},"page":"116-125","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":50,"special_numbering":"C","title":["Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice"],"prefix":"10.1016","volume":"107","author":[{"given":"Valerie B.","family":"Duffy","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shristi","family":"Rawal","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jeeha","family":"Park","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mark H.","family":"Brand","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mastaneh","family":"Sharafi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4222-2467","authenticated-orcid":false,"given":"Bradley W.","family":"Bolling","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"9","key":"10.1016\/j.appet.2016.07.026_bib1","doi-asserted-by":"crossref","first-page":"858","DOI":"10.1080\/10408390701724223","article-title":"Astringency: Mechanisms and perception","volume":"48","author":"Bajec","year":"2008","journal-title":"Critical Reviews In Food Science and Nutrition"},{"issue":"1","key":"10.1016\/j.appet.2016.07.026_bib2","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1016\/j.physbeh.2004.02.033","article-title":"Valid across-group comparisons with labeled scales: The gLMS versus magnitude matching","volume":"82","author":"Bartoshuk","year":"2004","journal-title":"Physiology & Behavior"},{"issue":"1471","key":"10.1016\/j.appet.2016.07.026_bib3","doi-asserted-by":"crossref","first-page":"1137","DOI":"10.1098\/rstb.2006.1853","article-title":"Psychophysics of sweet and fat perception in obesity: Problems, solutions and new perspectives","volume":"361","author":"Bartoshuk","year":"2006","journal-title":"Philosophical Transactions of the Royal Society of London B Biological Sciences"},{"issue":"6","key":"10.1016\/j.appet.2016.07.026_bib4","doi-asserted-by":"crossref","first-page":"1165","DOI":"10.1016\/0031-9384(94)90361-1","article-title":"PTC\/PROP Tasting: Anatomy, psychophysics, and sex effects","volume":"56","author":"Bartoshuk","year":"1994","journal-title":"Physiology & Behavior"},{"issue":"9","key":"10.1016\/j.appet.2016.07.026_bib5","doi-asserted-by":"crossref","first-page":"R374","DOI":"10.1016\/j.cub.2013.03.038","article-title":"Better fruits and vegetables through sensory analysis","volume":"23","author":"Bartoshuk","year":"2013","journal-title":"Current Biology"},{"issue":"Suppl.\u00a01","key":"10.1016\/j.appet.2016.07.026_bib6","doi-asserted-by":"crossref","first-page":"i218","DOI":"10.1093\/chemse\/bjh192","article-title":"Taste damage: Previously unsuspected consequences","volume":"30","author":"Bartoshuk","year":"2005","journal-title":"Chemical Senses"},{"issue":"3\u20134","key":"10.1016\/j.appet.2016.07.026_bib7","doi-asserted-by":"crossref","first-page":"231","DOI":"10.1007\/s12078-012-9128-6","article-title":"Using milk fat to reduce the irritation and bitter taste of ibuprofen","volume":"5","author":"Bennett","year":"2012","journal-title":"Chemosensory Perception"},{"issue":"4","key":"10.1016\/j.appet.2016.07.026_bib8","doi-asserted-by":"crossref","first-page":"S818","DOI":"10.1111\/1750-3841.12821","article-title":"Flavor of fresh blueberry juice and the comparison to amount of sugars, acids, anthocyanidins, and physicochemical measurements","volume":"80","author":"Bett-Garber","year":"2015","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.appet.2016.07.026_bib9","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1016\/j.foodchem.2015.04.106","article-title":"Harvest date affects aronia juice polyphenols, sugars, and antioxidant activity, but not anthocyanin stability","volume":"187","author":"Bolling","year":"2015","journal-title":"Food Chemistry"},{"key":"10.1016\/j.appet.2016.07.026_bib10","doi-asserted-by":"crossref","first-page":"14","DOI":"10.5962\/p.251408","article-title":"Aronia: Native shrubs with untapped potential","volume":"67","author":"Brand","year":"2010","journal-title":"Arnoldia"},{"issue":"4","key":"10.1016\/j.appet.2016.07.026_bib11","doi-asserted-by":"crossref","first-page":"950","DOI":"10.2337\/dc13-2085","article-title":"Dietary sugar and body weight: Have we reached a crisis in the epidemic of obesity and diabetes?: Health be damned! Pour on the sugar","volume":"37","author":"Bray","year":"2014","journal-title":"Diabetes Care"},{"issue":"1","key":"10.1016\/j.appet.2016.07.026_bib12","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1016\/j.foodqual.2012.09.008","article-title":"Personality factors predict spicy food liking and intake","volume":"28","author":"Byrnes","year":"2013","journal-title":"Food Quality and Preference"},{"issue":"1","key":"10.1016\/j.appet.2016.07.026_bib13","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/j.appet.2007.06.008","article-title":"Decreasing dislike for sour and bitter in children and adults","volume":"50","author":"Capaldi","year":"2008","journal-title":"Appetite"},{"issue":"8","key":"10.1016\/j.appet.2016.07.026_bib14","doi-asserted-by":"crossref","first-page":"1107","DOI":"10.1002\/ptr.3226","article-title":"The clinical effectiveness of chokeberry: A systematic review","volume":"24","author":"Chrubasik","year":"2010","journal-title":"Phytotherapy Research"},{"issue":"11 Suppl 3","key":"10.1016\/j.appet.2016.07.026_bib15","first-page":"S20","article-title":"Gustation assessment using the NIH Toolbox","volume":"80","author":"Coldwell","year":"2013","journal-title":"Neurology"},{"issue":"2","key":"10.1016\/j.appet.2016.07.026_bib16","doi-asserted-by":"crossref","first-page":"304","DOI":"10.1016\/j.physbeh.2005.10.018","article-title":"Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake","volume":"87","author":"Dinehart","year":"2006","journal-title":"Physiology & Behavior"},{"key":"10.1016\/j.appet.2016.07.026_bib17","series-title":"The smell identification test administration manual","author":"Doty","year":"1995"},{"key":"10.1016\/j.appet.2016.07.026_bib18","doi-asserted-by":"crossref","first-page":"489","DOI":"10.1016\/0031-9384(84)90269-5","article-title":"Development of the university of Pennsylvania smell identification test: A standardized microencapsulated test of olfactory function","volume":"34","author":"Doty","year":"1984","journal-title":"Physiology & Behavior"},{"issue":"1","key":"10.1016\/j.appet.2016.07.026_bib19","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1093\/ajcn\/70.1.28","article-title":"Food preferences and reported frequencies of food consumption as predictors of current diet in young women","volume":"70","author":"Drewnowski","year":"1999","journal-title":"American Journal of Clinical Nutrition"},{"key":"10.1016\/j.appet.2016.07.026_bib20","doi-asserted-by":"crossref","first-page":"805","DOI":"10.1111\/j.1749-6632.1998.tb10663.x","article-title":"Taste changes across pregnancy","volume":"855","author":"Duffy","year":"1998","journal-title":"Annals of the New York Academy of Sciences"},{"issue":"2","key":"10.1016\/j.appet.2016.07.026_bib21","doi-asserted-by":"crossref","first-page":"237","DOI":"10.1016\/j.jada.2006.11.005","article-title":"Food preference questionnaire as a screening tool for assessing dietary risk of cardiovascular disease within health risk appraisals","volume":"107","author":"Duffy","year":"2007","journal-title":"Journal of the American Dietetic Association"},{"issue":"6","key":"10.1016\/j.appet.2016.07.026_bib22","doi-asserted-by":"crossref","first-page":"S226","DOI":"10.1111\/j.1750-3841.2012.02707.x","article-title":"Optimizing the orosensory properties of model functional beverages: The influence of novel sweeteners, odorants, bitter blockers, and their mixtures on (+)-catechin","volume":"77","author":"Gaudette","year":"2012","journal-title":"Journal of Food Science"},{"issue":"2","key":"10.1016\/j.appet.2016.07.026_bib23","doi-asserted-by":"crossref","first-page":"S418","DOI":"10.1111\/1750-3841.12742","article-title":"Diversity in sensory quality and determining factors influencing mandarin flavor liking","volume":"80","author":"Goldenberg","year":"2015","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.appet.2016.07.026_bib24","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/j.foodchem.2013.12.096","article-title":"Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines","volume":"154","author":"Gonzalo-Diago","year":"2014","journal-title":"Food Chemistry"},{"issue":"1","key":"10.1016\/j.appet.2016.07.026_bib25","doi-asserted-by":"crossref","first-page":"98","DOI":"10.1016\/j.jneumeth.2006.07.009","article-title":"On-line psychophysical data acquisition and event-related fMRI protocol optimized for the investigation of brain activation in response to gustatory stimuli","volume":"159","author":"Haase","year":"2007","journal-title":"Journal of Neuroscience Methods"},{"key":"10.1016\/j.appet.2016.07.026_bib26","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.appet.2013.11.015","article-title":"Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old children","volume":"74","author":"Hartvig","year":"2014","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2016.07.026_bib27","doi-asserted-by":"crossref","first-page":"228","DOI":"10.1016\/j.foodqual.2014.07.012","article-title":"Initial liking influences the development of acceptance learning across repeated exposures to fruit juices in 9-11 year-old children","volume":"39","author":"Hartvig","year":"2015","journal-title":"Food Quality and Preference"},{"issue":"3","key":"10.1016\/j.appet.2016.07.026_bib28","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1093\/chemse\/bjm084","article-title":"Supertasting and PROP bitterness depends on more than the TAS2R38 gene","volume":"33","author":"Hayes","year":"2008","journal-title":"Chemical Senses"},{"issue":"6","key":"10.1016\/j.appet.2016.07.026_bib29","doi-asserted-by":"crossref","first-page":"437","DOI":"10.1093\/chemse\/bjv027","article-title":"Quinine bitterness and grapefruit liking associate with allelic variants in TAS2R31","volume":"40","author":"Hayes","year":"2015","journal-title":"Chemical Senses"},{"issue":"4","key":"10.1016\/j.appet.2016.07.026_bib30","doi-asserted-by":"crossref","first-page":"369","DOI":"10.1016\/j.physbeh.2010.03.017","article-title":"Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking","volume":"100","author":"Hayes","year":"2010","journal-title":"Physiology & Behavior"},{"issue":"3","key":"10.1016\/j.appet.2016.07.026_bib31","doi-asserted-by":"crossref","first-page":"311","DOI":"10.1093\/chemse\/bjq132","article-title":"Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults","volume":"36","author":"Hayes","year":"2011","journal-title":"Chemical Senses"},{"issue":"1","key":"10.1016\/j.appet.2016.07.026_bib32","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.foodqual.2012.02.014","article-title":"Effects of evoked consumption contexts on hedonic ratings: A case study with two fruit beverages","volume":"26","author":"Hein","year":"2012","journal-title":"Food Quality and Preference"},{"issue":"7","key":"10.1016\/j.appet.2016.07.026_bib33","doi-asserted-by":"crossref","first-page":"620","DOI":"10.1016\/j.foodqual.2011.03.005","article-title":"Preference, liking and wanting for beverages in children aged 9\u201314 years: Role of sourness perception, chemical composition and background variables","volume":"22","author":"Kildegaard","year":"2011","journal-title":"Food Quality and Preference"},{"issue":"5610","key":"10.1016\/j.appet.2016.07.026_bib34","doi-asserted-by":"crossref","first-page":"1221","DOI":"10.1126\/science.1080190","article-title":"Positional cloning of the human quantitative trait locus underlying taste sensitivity to phenylthiocarbamide","volume":"299","author":"Kim","year":"2003","journal-title":"Science"},{"issue":"2","key":"10.1016\/j.appet.2016.07.026_bib35","doi-asserted-by":"crossref","first-page":"833","DOI":"10.1007\/s00394-015-0942-x","article-title":"Estimated intake and major food sources of flavonoids among US adults: Changes between 1999-2002 and 2007\u20132010 in NHANES","volume":"55","author":"Kim","year":"2016","journal-title":"European Journal of Nutrition"},{"key":"10.1016\/j.appet.2016.07.026_bib36","doi-asserted-by":"crossref","first-page":"116","DOI":"10.1016\/j.foodqual.2013.03.009","article-title":"Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States","volume":"31","author":"Koppel","year":"2014","journal-title":"Food Quality and Preference"},{"issue":"1","key":"10.1016\/j.appet.2016.07.026_bib37","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.maturitas.2008.11.021","article-title":"Dietary quality indices and human health: A review","volume":"62","author":"Kourlaba","year":"2009","journal-title":"Maturitas"},{"issue":"1","key":"10.1016\/j.appet.2016.07.026_bib38","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/j.appet.2012.10.023","article-title":"Explaining and predicting individually experienced liking of berry fractions by the hTAS2R38 taste receptor genotype","volume":"61","author":"Laaksonen","year":"2013","journal-title":"Appetite"},{"issue":"4","key":"10.1016\/j.appet.2016.07.026_bib39","doi-asserted-by":"crossref","first-page":"2421","DOI":"10.1016\/j.foodchem.2012.12.035","article-title":"Sensory quality and compositional characteristics of blackcurrant juices produced by different processes","volume":"138","author":"Laaksonen","year":"2013","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.appet.2016.07.026_bib40","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1093\/chemse\/bjl040","article-title":"Subthreshold olfactory stimulation can enhance sweetness","volume":"32","author":"Labbe","year":"2007","journal-title":"Chemical Senses"},{"issue":"5","key":"10.1016\/j.appet.2016.07.026_bib41","doi-asserted-by":"crossref","first-page":"821","DOI":"10.1016\/j.physbeh.2004.10.004","article-title":"Sweet and bitter tastes of alcoholic beverages mediate alcohol intake in of-age undergraduates","volume":"83","author":"Lanier","year":"2005","journal-title":"Physiology & Behavior"},{"issue":"5","key":"10.1016\/j.appet.2016.07.026_bib42","first-page":"1066","article-title":"PROP taster status and the rejection of foods with added tastants","volume":"17","author":"Lee","year":"2008","journal-title":"Food Science and Biotechnology"},{"issue":"3","key":"10.1016\/j.appet.2016.07.026_bib43","doi-asserted-by":"crossref","first-page":"421","DOI":"10.1016\/j.physbeh.2004.08.028","article-title":"Sweet and sour preferences in young children and adults: Role of repeated exposure","volume":"83","author":"Liem","year":"2004","journal-title":"Physiology & Behavior"},{"issue":"8","key":"10.1016\/j.appet.2016.07.026_bib44","doi-asserted-by":"crossref","first-page":"713","DOI":"10.1093\/chemse\/bjh077","article-title":"Sour taste preferences of children relate to preference for novel and intense stimuli","volume":"29","author":"Liem","year":"2004","journal-title":"Chemical Senses"},{"issue":"2","key":"10.1016\/j.appet.2016.07.026_bib45","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1093\/chemse\/15.2.151","article-title":"Oral astringency: Effects of repeated exposure and interactions with sweeteners","volume":"15","author":"Lyman","year":"1990","journal-title":"Chemical Senses"},{"key":"10.1016\/j.appet.2016.07.026_bib46","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1016\/j.foodqual.2015.01.004","article-title":"An investigation of flavor complexity and food neophobia","volume":"42","author":"Olabi","year":"2015","journal-title":"Food Quality and Preference"},{"issue":"6","key":"10.1016\/j.appet.2016.07.026_bib47","doi-asserted-by":"crossref","first-page":"793","DOI":"10.1017\/thg.2015.69","article-title":"Food preference patterns in a UK Twin cohort","volume":"18","author":"Pallister","year":"2015","journal-title":"Twin Research and Human Genetics"},{"issue":"4\u20135","key":"10.1016\/j.appet.2016.07.026_bib48","doi-asserted-by":"crossref","first-page":"343","DOI":"10.1016\/S0950-3293(99)00009-9","article-title":"Effect of viscosity, temperature and pH on astringency in cranberry juice","volume":"10","author":"Peleg","year":"1999","journal-title":"Food Quality and Preference"},{"issue":"2","key":"10.1016\/j.appet.2016.07.026_bib49","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1016\/S0950-3293(03)00037-5","article-title":"Sweet\u2013sour mixture suppression in older and young adults","volume":"15","author":"Pelletier","year":"2004","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.appet.2016.07.026_bib50","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1016\/S0950-3293(03)00053-3","article-title":"Intensity of taste and astringency sensations elicited by red wines is associated with sensitivity toPROP (6-n-propylthiouracil)","volume":"15","author":"Pickering","year":"2004","journal-title":"Food Quality and Preference"},{"issue":"8","key":"10.1016\/j.appet.2016.07.026_bib51","doi-asserted-by":"crossref","first-page":"459","DOI":"10.1016\/j.idairyj.2009.03.004","article-title":"Explaining the liking for drinking yoghurt: The role of sensory quality, food choice motives, health concern and product information","volume":"19","author":"Pohjanheimo","year":"2009","journal-title":"International Dairy Journal"},{"issue":"2\u20133","key":"10.1016\/j.appet.2016.07.026_bib52","doi-asserted-by":"crossref","first-page":"459","DOI":"10.1016\/j.physbeh.2004.04.009","article-title":"Responses of PROP taster groups to variations in sensory qualities within foods and beverages","volume":"82","author":"Prescott","year":"2004","journal-title":"Physiology & Behavior"},{"issue":"8","key":"10.1016\/j.appet.2016.07.026_bib53","doi-asserted-by":"crossref","first-page":"719","DOI":"10.1093\/chemse\/bjt040","article-title":"Do polymorphisms in the TAS1R1 gene associate with broader differences in human taste intensity?","volume":"38","author":"Rawal","year":"2013","journal-title":"Chemical Senses"},{"issue":"3","key":"10.1016\/j.appet.2016.07.026_bib54","doi-asserted-by":"crossref","first-page":"138","DOI":"10.1007\/s12078-015-9194-7","article-title":"The taste and smell protocol in the 2011\u20132014 U.S. National health and nutrition examination survey (NHANES): Test-Retest reliability and validity testing","volume":"8","author":"Rawal","year":"2015","journal-title":"Chemosensory Perception"},{"issue":"21","key":"10.1016\/j.appet.2016.07.026_bib55","doi-asserted-by":"crossref","first-page":"4278","DOI":"10.1093\/hmg\/ddq324","article-title":"The perception of quinine taste intensity is associated with common genetic variants in a bitter receptor cluster on chromosome 12","volume":"19","author":"Reed","year":"2010","journal-title":"Human Molecular Genetics"},{"issue":"3","key":"10.1016\/j.appet.2016.07.026_bib56","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1016\/j.foodqual.2008.11.002","article-title":"A\u00a0cross-cultural study of preference for apple juice with different sugar and acid contents","volume":"20","author":"R\u00f8dbotten","year":"2009","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.appet.2016.07.026_bib57","doi-asserted-by":"crossref","first-page":"166","DOI":"10.1016\/j.foodqual.2015.06.015","article-title":"Consumption of lingonberries by TAS2R38 genotype and sensory quality of texture-designed lingonberry samples","volume":"45","author":"Sandell","year":"2015","journal-title":"Food Quality and Preference"},{"issue":"6","key":"10.1016\/j.appet.2016.07.026_bib58","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1007\/s12263-014-0433-3","article-title":"Genetic variation in the hTAS2R38 taste receptor and food consumption among Finnish adults","volume":"9","author":"Sandell","year":"2014","journal-title":"Genes & Nutrition"},{"issue":"5","key":"10.1016\/j.appet.2016.07.026_bib59","doi-asserted-by":"crossref","first-page":"555","DOI":"10.1038\/ejcn.2012.31","article-title":"Skin carotenoid status measured by resonance Raman spectroscopy as a biomarker of fruit and vegetable intake in preschool children","volume":"66","author":"Scarmo","year":"2012","journal-title":"European Journal of Clinical Nutrition"},{"issue":"2","key":"10.1016\/j.appet.2016.07.026_bib60","doi-asserted-by":"crossref","first-page":"e88446","DOI":"10.1371\/journal.pone.0088446","article-title":"Strawberry flavor: Diverse chemical compositions, a seasonal influence, and effects on sensory perception","volume":"9","author":"Schwieterman","year":"2014","journal-title":"PLoS One"},{"key":"10.1016\/j.appet.2016.07.026_bib61","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1016\/j.appet.2016.01.007","article-title":"Dietary behaviors of adults born prematurely may explain future risk for cardiovascular disease","volume":"99","author":"Sharafi","year":"2016","journal-title":"Appetite"},{"issue":"1","key":"10.1016\/j.appet.2016.07.026_bib62","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1007\/s12078-012-9137-5","article-title":"Masking vegetable bitterness to improve palatability depends on vegetable type and taste phenotype","volume":"6","author":"Sharafi","year":"2013","journal-title":"Chemosensory Perception"},{"issue":"5","key":"10.1016\/j.appet.2016.07.026_bib63","doi-asserted-by":"crossref","first-page":"530","DOI":"10.1089\/chi.2015.0037","article-title":"Preschool-adapted liking survey (PALS): A brief and valid method to assess dietary quality of preschoolers","volume":"11","author":"Sharafi","year":"2015","journal-title":"Childhood Obesity"},{"issue":"3","key":"10.1016\/j.appet.2016.07.026_bib64","doi-asserted-by":"crossref","first-page":"1210","DOI":"10.1016\/j.foodchem.2012.05.079","article-title":"Children's hedonic response to berry products: Effect of chemical composition of berries and hTAS2R38 genotype on liking","volume":"135","author":"Suomela","year":"2012","journal-title":"Food Chemistry"},{"issue":"36","key":"10.1016\/j.appet.2016.07.026_bib65","doi-asserted-by":"crossref","first-page":"8581","DOI":"10.1021\/jf402449q","article-title":"Underutilized chokeberry (Aronia melanocarpa, Aronia arbutifolia, Aronia prunifolia) accessions are rich sources of anthocyanins, flavonoids, hydroxycinnamic acids, and proanthocyanidins","volume":"61","author":"Taheri","year":"2013","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.appet.2016.07.026_bib66","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.appet.2013.11.020","article-title":"Identifying flavor preference subgroups. Genetic basis and related eating behavior traits","volume":"75","author":"Tornwall","year":"2014","journal-title":"Appetite"},{"issue":"2","key":"10.1016\/j.appet.2016.07.026_bib67","doi-asserted-by":"crossref","first-page":"687","DOI":"10.1016\/j.appet.2011.12.020","article-title":"Genetic contribution to sour taste preference","volume":"58","author":"Tornwall","year":"2012","journal-title":"Appetite"},{"issue":"7\u20138","key":"10.1016\/j.appet.2016.07.026_bib68","doi-asserted-by":"crossref","first-page":"561","DOI":"10.1016\/S0950-3293(01)00076-3","article-title":"Consumer responses to an off-flavor in juice in the presence of specific health claims","volume":"13","author":"Tuorila","year":"2002","journal-title":"Food Quality and Preference"},{"issue":"1","key":"10.1016\/j.appet.2016.07.026_bib69","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/j.foodqual.2007.06.007","article-title":"Comparison of affective rating scales and their relationship to variables reflecting food consumption","volume":"19","author":"Tuorila","year":"2008","journal-title":"Food Quality and Preference"},{"issue":"1","key":"10.1016\/j.appet.2016.07.026_bib70","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1017\/S000711451300278X","article-title":"Flavonoid intake and risk of CVD: A systematic review and meta-analysis of prospective cohort studies","volume":"111","author":"Wang","year":"2014","journal-title":"British Journal of Nutrition"},{"issue":"8","key":"10.1016\/j.appet.2016.07.026_bib71","doi-asserted-by":"crossref","first-page":"749","DOI":"10.1093\/chemse\/bjm042","article-title":"Twin study of the heritability of recognition thresholds for sour and salty taste","volume":"32","author":"Wise","year":"2007","journal-title":"Chemical Senses"}],"container-title":["Appetite"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0195666316302938?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0195666316302938?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T01:52:25Z","timestamp":1759283545000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0195666316302938"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2016,12]]},"references-count":71,"alternative-id":["S0195666316302938"],"URL":"https:\/\/doi.org\/10.1016\/j.appet.2016.07.026","relation":{},"ISSN":["0195-6663"],"issn-type":[{"value":"0195-6663","type":"print"}],"subject":[],"published":{"date-parts":[[2016,12]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice","name":"articletitle","label":"Article Title"},{"value":"Appetite","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.appet.2016.07.026","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2016 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}