Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Conditioned Taste Aversion01:14

Conditioned Taste Aversion

Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single exposure...
Parentral Nutrition: Centeral and Peripheral Parental Nutrition01:27

Parentral Nutrition: Centeral and Peripheral Parental Nutrition

Parenteral Nutrition (PN) delivers essential nutrients directly into the bloodstream, bypassing the digestive system. It is commonly used for individuals with severe digestive disorders or conditions that prevent normal nutrient absorption.
PN can be administered through two primary routes:
1. Central Parenteral Nutrition (CPN):
CPN involves delivering a high concentration of nutrients through a large vein. This is typically achieved using a Peripherally Inserted Central Catheter (PICC) or,...
Gustation01:43

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
Ethnic Identity within a Larger Culture01:27

Ethnic Identity within a Larger Culture

Adolescents from ethnic minority backgrounds face a multifaceted journey in forming their identities, shaped by the intersections of cultural expectations and personal exploration. For these adolescents, identity formation involves not only typical developmental challenges but also navigating the perceptions and attitudes of the majority culture. As they grow, adolescents in ethnic minority groups often become increasingly aware of stereotypes, social biases, and discrimination, all of which...
Primary Motives: Hunger and Thirst01:25

Primary Motives: Hunger and Thirst

Hunger and thirst are fundamental physiological drives crucial for maintaining homeostasis and ensuring the survival of both humans and animals. These drives are regulated through complex interactions between the brain, hormones, and sensory receptors.
Hunger arises when the brain detects changes in the body's nutrient levels, including glucose, lipids, amino acids, and hormones such as ghrelin and leptin. The hypothalamus plays a central role in hunger regulation. The lateral hypothalamus acts...
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

What is local? US consumer perception of local dairy foods.

Journal of dairy science·2026
Same author

Drivers of Liking for Oat Milk.

Journal of food science·2026
Same author

The role of sugar reduction on flavor and acceptance of school lunch chocolate milk.

Journal of dairy science·2026
Same author

Use of in ovo transponder telemetry to determine the effects of a reduction in temperature initiated on day twelve of incubation on the subsequent body temperature and somatic characteristics of Ross 708 broiler chicks.

Poultry science·2025
Same author

Effects of the in ovo injection of an Escherichia coli vaccine on the hatchability and subsequent early post hatch characteristics of commercial layer chicks.

Poultry science·2024
Same author

Consumer acceptance of protein beverage ingredients: Less is more.

Journal of dairy science·2024

Related Experiment Video

Updated: Jul 9, 2026

Breakfast Habits among Schoolchildren in the City of Uruguaiana, Brazil
06:48

Breakfast Habits among Schoolchildren in the City of Uruguaiana, Brazil

Published on: July 29, 2020

Chocolate milk and the Hispanic consumer.

J L Thompson1, P D Gerard, M A Drake

  • 1Dept. of Food Science, Southeast Dairy Foods Research Center, North Carolina State Univ., Raleigh, NC 27695, USA.

Journal of Food Science
|November 24, 2007
PubMed
Summary
This summary is machine-generated.

Hispanic children and adults show distinct preferences for chocolate milk, with children generally liking it more. Key drivers of liking were consistent across ethnic groups, suggesting ethnicity isn't the sole factor in chocolate milk preference.

More Related Videos

Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation
07:12

Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation

Published on: August 26, 2016

Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings
04:16

Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings

Published on: February 7, 2025

Related Experiment Videos

Last Updated: Jul 9, 2026

Breakfast Habits among Schoolchildren in the City of Uruguaiana, Brazil
06:48

Breakfast Habits among Schoolchildren in the City of Uruguaiana, Brazil

Published on: July 29, 2020

Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation
07:12

Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation

Published on: August 26, 2016

Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings
04:16

Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings

Published on: February 7, 2025

Area of Science:

  • Food Science
  • Consumer Behavior
  • Sensory Analysis

Background:

  • The U.S. Hispanic population is growing, with increasing purchasing power.
  • Understanding Hispanic consumer attitudes toward chocolate milk is limited.
  • This study addresses a gap in knowledge regarding Hispanic preferences for chocolate milk.

Purpose of the Study:

  • To investigate Hispanic consumer attitudes and preferences for chocolate milk.
  • To identify key drivers of liking for chocolate milk among different ethnic groups.
  • To explore potential ethnic differences in chocolate milk perception.

Main Methods:

  • Qualitative focus groups with Hispanic adults and children (n=60).
  • Quantitative consumer testing of 5 chocolate milk products (n=224).
  • Statistical analysis including ANOVA and preference mapping.

Main Results:

  • Chocolate milks were significantly differentiated by sensory attributes (visual, flavor, mouthfeel).
  • Hispanic children reported higher overall liking for chocolate milk compared to adults.
  • While adults differed in discrimination, Hispanics showed higher liking for chocolate flavor specifically.

Conclusions:

  • Consumer clusters for chocolate milk liking were identified, with drivers consistent across studies.
  • Ethnicity was not the exclusive determinant of consumer clusters for chocolate milk.
  • Findings provide insights for product development and marketing targeting diverse consumer groups.