CONSUMER AWARENESS OF TEXTURE AND OF OTHER FOOD ATTRIBUTES, II

A word association test given to one hundred and fifty respondents drawn from three geographic locations and representing a sample balanced with respect to socio-economic class, sex, and age confirmed the results of a previous test (Food Technol. 27, 74, 1963) conducted with one hundred General Foods employees. Frequency of free associations indicated that texture is a discernible characteristic of foods and that, in general, its awareness equals that of flavor. Women and people in higher economic brackets showed a higher degree of texture awareness.