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 431309
Title Consumer acceptance of salt-reduced 'soy sauce' foods over rapidly repeated exposure
Author(s) Kremer, S.; Shimojo, R.; Holthuysen, N.T.E.; Köster, E.P.; Mojet, J.
Source Food Quality and Preference 27 (2013)2. - ISSN 0950-3293 - p. 179 - 190.
DOI http://dx.doi.org/10.1016/j.foodqual.2012.06.002
Department(s) Consumer Science & Intelligent Systems
AFSG Food Quality
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) mere exposure - boredom - pleasantness - complexity - satiation - curiosity - liking - taste
Abstract The stability of the liking for salt reduced products was tested in a rapidly repeated exposure study using soup and bread (with ham). Salt was partially replaced by naturally brewed soy sauce. First, 44 consumers performed 5 two-alternative forced choice tests to establish the exchange rate (ER) at which table salt could be replaced with soy sauce without significantly changing overall taste intensity. Secondly, the same consumers rated their liking for 5 samples with varying table salt and/or soy sauce content to determine the optimal exchange rate (OER), which is the highest concentration of NaCl in products that can be replaced with soy sauce without significant losses in both overall taste intensity and product liking. Finally, a new group of 64 consumers performed rapidly repeated exposure tests with two variants per product type: the non-salt-reduced standard variant (A) and a salt/soy sauce variant (B) based on the OER (NaCl reduction soup: 24.4%; bread & ham: 38.9%). Repeated exposure to the soy sauce variant had a significant to very significant positive effect on the liking for the products in all groups of subjects with the exception of a small group that did not like the soy sauce variant of bread. The influence of the rapidly repeated exposure was interpreted in terms of the optimal arousal theory. The results also demonstrated the importance of determining the ER, the OER and the development of preference over repeated exposure in the developed three-stage procedure.
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