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ACCEPTABILITE ALIMENT [1 record]
Record 1 - internal organization data 2009-01-26
Record 1, English
Record 1, Subject field(s)
- Food Industries
Record 1, Main entry term, English
- food acceptability
1, record 1, English, food%20acceptability
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Color can dramatically influence the flavor perception of food. Food technologists often use various colored lights in their tasting sessions to mask the color of the foods being taste-paneled so tasters will make their acceptability judgments based on flavor rather than color. One study dramatically illustrates the influence of color on food acceptability ... In this study, panelists were offered a dinner of steak, peas and french fries abnormally colored but served under color-masked conditions. Panelists enjoyed the meals until normal lights were switched on. The appearance of blue steak, red peas and green french fries was so overwhelmingly objectionable to some of the panelists that they became ill. 2, record 1, English, - food%20acceptability
Record number: 1, Textual support number: 1 OBS
food acceptability: term extracted from the Glossaire de l'agriculture anglais/français and reproduced with the authorization of the OECD. 3, record 1, English, - food%20acceptability
Record 1, Key term(s)
- acceptability of food
Record 1, French
Record 1, Domaine(s)
- Industrie de l'alimentation
Record 1, Main entry term, French
- acceptabilité d'un aliment
1, record 1, French, acceptabilit%C3%A9%20d%27un%20aliment
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Les travaux ont pour but d'identifier les caractéristiques sensorielles qui sont déterminantes pour l'acceptabilité des aliments par les consommateurs, mais également de déterminer comment la perception globale du produit et les choix sont influencés par les caractéristiques extrinsèques que sont par exemple, la marque, l'indication d'origine, ou les allégations nutritionnelles. 2, record 1, French, - acceptabilit%C3%A9%20d%27un%20aliment
Record number: 1, Textual support number: 2 CONT
Différencier les facteurs qui influencent l'acceptabilité des aliments sur les plans : visuel; gustatif; olfactif; auditif; kinesthésique. 3, record 1, French, - acceptabilit%C3%A9%20d%27un%20aliment
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Industria alimentaria
Record 1, Main entry term, Spanish
- aceptabilidad de un alimento
1, record 1, Spanish, aceptabilidad%20de%20un%20alimento
correct, feminine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 CONT
Las propiedades funcionales, junto con las nutricionales y sensoriales condicionan la aceptabilidad de un alimento por parte del consumidor por lo que deben estar constantemente presentes en el diseño de nuevos alimentos. 1, record 1, Spanish, - aceptabilidad%20de%20un%20alimento
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