Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 430513
Title Effect of spatial distribution of tastants on taste intensity, fluctuation of taste intensity and consumer preference of (semi-)solid food products
Author(s) Mosca, A.C.; Bult, J.H.F.; Stieger, M.A.
Source Food Quality and Preference 28 (2013)1. - ISSN 0950-3293 - p. 182 - 187.
Department(s) Product Design and Quality Management Group
AFSG Quality in Chains
Chair Sensory Science and Eating Behaviour
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) pulsatile stimulation - saltiness enhancement - ice-cream - salt - sugar - pleasantness - perception - contrast - bread - fat
Abstract Two sensory studies were carried out to compare the taste intensity, the perceived fluctuation of taste intensity and the consumer preference of food products with homogeneous and inhomogeneous distributions of tastants using 2-alternative forced choice tests. The first study evaluated pairs of gels, breads and sausages (1 homogeneous product and 1 inhomogeneous product). The second study evaluated 4 types of gel and 4 types of sausage (1 homogeneous product and 3 inhomogeneous products varying in the magnitude of tastant concentration differences). In the first study, all products with an inhomogeneous distribution of tastants were perceived sweeter or saltier than the respective homogeneous products. Tastant concentration differences were perceived as fluctuations of taste intensity in inhomogeneous gels and breads, but not in inhomogeneous sausages. Inhomogeneous gels and sausages were more preferred than the homogeneous products, whereas inhomogeneous and homogeneous breads were equally preferred. In the second study, inhomogeneous gels with large tastant concentration differences were perceived sweeter than the homogeneous gel. The taste intensity of homogeneous and inhomogeneous sausages did not differ. Tastant concentration differences induced perceivable taste intensity fluctuations in inhomogeneous gels, but not in inhomogeneous sausages. The inhomogeneous gel with the largest tastant concentration difference was more preferred than the homogeneous gel. Homogeneous and inhomogeneous sausages were equally preferred. Results suggest that the enhancement of taste that is caused by tastant concentration differences does not require the conscious perception of taste intensity fluctuations. We conclude that products in which tastants are heterogeneously distributed are equally or more preferred than products in which tastants are homogeneously distributed. Therefore, the modulation of the spatial distribution of tastants might be used as a strategy to reduce sugar and salt in food products without compromising consumer preference.
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