Journal
FOOD QUALITY AND PREFERENCE
Volume 27, Issue 2, Pages 179-190Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodqual.2012.06.002
Keywords
Optimal arousal theory; Umami; Exchange rate; Optimal exchange rate; Boredom test
Categories
Ask authors/readers for more resources
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. (C) 2012 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available