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 66326
Title Taste adaptation during the eating of sweetened yoghurt
Author(s) Theunissen, M.J.M.; Polet, I.A.; Kroeze, J.H.A.; Schifferstein, H.N.J.
Source Appetite 34 (2000). - ISSN 0195-6663 - p. 21 - 27.
Department(s) Marketing and Consumer Behaviour
Product Design and Quality Management Group
Publication type Refereed Article in a scientific journal
Publication year 2000
Abstract Taste adaptation, a gradual decline of taste intensity with prolonged stimulation, is frequently observed in laboratory experiments. However, during normal eating the taste of food does not seem to decrease or disappear. During eating, the presence of saliva, the interactions between tastants and odorants, and mouth movements can influence the time course of taste intensity. Therefore, results from standard laboratory adaptation experiments about adaptation seem of limited relevance to the prediction of the time course of taste intensity when eating real foods. We studied whether taste adaptation occurs when subjects eat yogurt, sweetened with two concentrations of sucrose (3.75 and 7.5Ž In addition, we examined whether this adaptation is related to taste adaptation measured with a filter paper method. During the eating of yogurt, sweetness intensity declined with time, whereas sourness intensity did not. As expected, taste adaptation in the ″yogurt task″ was only slightly correlated to adaptation measured with filter paper.
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