Research has highlighted the need for drastic shifts in eating patterns towards healthy and sustainable diets. One element would be the successful introduction of new or reformulated products. This paper discusses the opportunities for studying the role of sensory properties in determining food choices. We illustrate the methodology with the example of mueslis in Germany. We span the sensory space using the check-all-that-apply method and analyse consumer demand in a discrete choice experiment. We identify two sizable segments with a preference for less sweet mueslis. Future research avenues for the combination of economic and sensory studies are discussed.

中文翻译：

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产品吸引力、感官知觉和消费者需求

研究强调需要彻底改变饮食模式，转向健康和可持续的饮食。要素之一是成功推出新产品或重新配制的产品。本文讨论了研究感官特性在决定食物选择中的作用的机会。我们以德国麦片为例来说明该方法。我们使用检查所有适用的方法跨越感官空间，并在离散选择实验中分析消费者需求。我们发现两个相当大的群体偏爱不太甜的麦片。讨论了经济研究和感官研究相结合的未来研究途径。