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Globalization, international migration and food promotion via media platforms have led to increased consumption of ethnic food. The main aim of the research is to explore the relation between attitudes and behaviour in the ethnic food consumption. An on-line survey was conducted on a sample of 230 respondents. Most respondents consume ethnic food, mostly on a weekly basis, at home and in restaurants. The largest share of respondents has neutral attitudes towards ethnic food. Respondents with positive attitudes towards ethnic food consume ethnic food more often at home, those with neutral attitudes consume such food in restaurants, while respondents who have negative attitudes about ethnic food consume ethnic food mostly at friend's. The respondents with positive attitudes towards ethnic food give higher importance to all ethnic food attributes. Results of this research can serve producers and distributors of ethnic foods to better suit the demands of modern consumers.Keywords: attitudes, consumers, ethnic food, survey Sažetak Globalizacija, internacionalne migracije i medijski pristup promociji hrane doveli su do rasta konzumacije etničke hrane. Osnovni cilj provedenog istraživanja bio je utvrditi povezanost stavova i ponašanja u konzumaciji etničke hrane. On-line anketno ispitivanje provedeno je na uzorku od 230 ispitanika. Većina ispitanika konzumira etničku hranu, najčešće na tjednoj razini, kod kuće i u restoranima. Najveći udio ispitanika ima neutralne stavove o etničkoj hrani. Ispitanici s pozitivnim stavovima o etničkoj hrani u većem udjelu konzumiraju etničku hranu kod kuće, oni s neutralnim stavovima učestalije konzumiraju takvu hranu u restoranima, dok ispitanici koji imaju negativne stavove o etničkoj hrani u većem udjelu konzumiraju takvu hranu kod prijatelja. Ispitanicima s pozitivnim stavovima o etničkoj hrani važnija su sva ispitana obilježja etničke hrane. Rezultati ovog istraživanja mogu poslužiti proizvođačima i 349Original scientific paper Journal of Central European Agriculture, 2018, 19(2), p.349-367 DOI: /10.5513/JCEA01/19.2.1992 distributerima etničke hrane u svrhu uspješnije prilagodbe zahtjevima suvremenih potrošača.

Electronic nose (e-nose) and electronic tongue (e-tongue) instrumental systems were designed to crudely mimic human olfactory and taste sensory organs and are composed of an array of sensors. Complex data sets from electronic nose and electronic tongue signals combined with multivariate statistics represent rapid and efficient tools for classification, discrimination, recognition and identification of samples, as well as for the prediction of concentrations of different compounds. A wide variety of sensors can be employed into the design of these instrumental systems, especially that of electronic tongues, offering numerous practical applications. In this study, characteristics of sensors and possibilities of electronic nose and electronic tongue applications in the dairy industry were reviewed.

No abstract

Croatian traditional cheese, which ripens in a lamb skin sack, was studied to determine compositional, biochemical and sensory changes over 60 days of ripening. The ripening time had a significant effect on the chemical, biochemical and sensory parameters, particularly on the medium-and long-chain free fatty acids (P < 0.05) and total FFAs (P < 0.001). At the end of ripening palmitic, oleic and stearic acids were the predominant FFAs. Cheese ripened for more than 45 days was less acceptable to consumers as a consequence of extensive proteolysis and lipolysis. Therefore, ripening for more than 45 days, which is commonly practised by cheesemakers, is not recommended.