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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    Preference and perception of fat in salty and sweet foods
    Bolhuis, Dieuwerke P. ; Costanzo, Andrew ; Keast, Russell S.J. - \ 2018
    Food Quality and Preference 64 (2018). - ISSN 0950-3293 - p. 131 - 137.
    Fat - Preference - Salt - Saltiness - Sugar - Sweetness - Taste

    Introduction Higher liking for fat is a risk factor for obesity. Fat in food is often combined with a sweet or salty taste. This study aims to investigate the role of fat on pleasantness and perception in both a salty and a sweet liquid food product. Methods In a complete factorial design, 47 participants (23 males) tasted creamy tomato soup and custard in four fat concentrations (0, 7.5, 15, 30%), combined with four salt concentrations (0.04, 0.35, 0.7, 1.5%) in soup, and four sugar concentrations (0.56, 4.5, 9, 18%) in custard. Participants rated pleasantness, saltiness intensity, sweetness intensity and fattiness intensity. The preferred fat concentrations were determined by hedonic ranking. Results Fat and salt separately affected pleasantness in soup (P <.01). Fat, sugar and their interaction affected pleasantness in custard (P <.001). Sugar and salt were a stronger influencer of pleasantness than fat. Preference for fat in soup was variable, whereas the highest concentration of 30% fat was preferred in custard (P <.001). Ratings of fattiness intensity were more responsive to fat concentrations in soup than in custard (P-interaction fat × food base <.001). Conclusion Salt and sugar are stronger influencers on food liking than fat. Across foods, there is no consistent effect of fat on perception or on liking, therefore the attractiveness of fat in foods cannot be generalised. The attraction to high fat levels in custard, while hardly perceiving differences in fat concentrations, remains unclear and needs further investigation.

    Increasing saltiness perception through perceptual constancy created by expectation
    Dijksterhuis, Garmt ; Boucon, Claire ; Berre, Elodie Le - \ 2014
    Food Quality and Preference 34 (2014). - ISSN 0950-3293 - p. 24 - 28.
    Expectation - Perceptual constancy - Saltiness - Taste perception

    Reducing salt levels in food products is an important motivation for research, as the general intake of salt by consumers is too high. Finding strategies for salt reduction, while maintaining salty taste of products remains a big challenge. In this paper we show the effect that a perceptual expectation of a taste can have on subsequent taste perception, in the same product. A perceptual expectation is based on previous experience, memory, or other information from the product. Our hypothesis is that, if a product looks the same, smells the same and has the same texture as the product one is used to eat, small variations in taste will go unnoticed. In a consumer study, we investigated if the expectation, or implicit assumption, that saltiness remains constant across mouthfuls, can indeed reduce the perception of variation in salt concentration. We were able to demonstrate the existence of such an effect. We found that perceptual expectation, based on the first bite, can influence saltiness perception.

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