Consumer acceptance of salt-reduced " soy sauce" bread over repeated in home consumption

Food Quality and Preference

Volumn 28, Issue 2, 2013, Pages 484-491

  Kremer, S ^a   Shimojo, R ^b   Holthuysen, N ^a   Koster E P ^c   Mojet, J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Kikkoman Europe R and D Laboratory BV   (Netherlands)

^c UTRECHT UNIVERSITY   (Netherlands)

Author keywords

Boredom test; Long term acceptance; Optimal arousal theory; Umami

Indexed keywords

EID: 84873255149     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2012.12.001     Document Type: Article

References (36)

1. Beauchamp G.K. Sensory and receptor responses to umami: an overview of pioneering work. American Journal of Clinical Nutrition 2009, 90(Suppl.):723S-727S.
2. Birch L.L., Billman J.B., Richards S.S. Time of day influences food acceptability. Appetite 1984, 5:109-116.
3. Brown I.J., Tzoulaki I., Candeias V., Elliott P. Salt intakes around the world: Implications for public health. International Journal of Epidemiology 2009, 38:791-813.
4. Cairncross, S. E. (1948). The effect of monosodium glutamate on food flavor. In: Flavor and acceptability of monosodium glutamate: Proceedings of the symposium. Chicago, IL: Quartermaster Food and Container Institute and Associates, Food and Container Institute, 32-38.
5. Chung S.-J., Vickers Z. Long-term acceptability and choice of teas differing in sweetness. Food Quality and Preference 2007, 18:963-974.
6. Crandall C.S. The liking of foods as a result of exposure: Eating doughnuts in Alaska. Journal of Social Psychology 1984, 125:187-194.
7. Goh F.X.W., Itohiya Y., Shimojo R., Sato T., Hasegawa K., Leong L.P. Using naturally brewed soy sauce to reduce salt in selected foods. Journal of Sensory Studies 2011, 26:429-435.
8. Goldman A. Predicting product performance in the marketplace by immediate- and extended-use sensory testing. Food Technology 1994, 48(10):103-106.
9. Hatamoto, O., Sato, T., Hasegawa, K., & Shimojo, R. (2010). (In English: Salt reduction effect on the dishes by using naturally brewed soy sauce). Nihon Shoyu Kyokai, Fukushima, October 21st, ISSN: 13499823.
10. Hetherington M.M., Bell A., Rolls B.J. Effects of repeat consumption on pleasantness, preference and intake. British Food Journal 2000, 102:507-521.
11. Hoek A.C., Elzerman J.E., Hageman R., Kok F.J., Luning P.A., De Graaf C. Are meat substitutes liked beter over time? A repeated in-home use test with meat substitutes or meat in meals. Food Quality and Preference 2013, 28(1):253-263.
12. Hetherington M.M., Pirie L.M., Nabb S. Stimulus satiation: Effects of repeated exposure to foods on pleasantness and intake. Appetite 2002, 38(1):19-28.
13. Kahneman D., Snell J. Predicting a changing taste: Do people know what they will like?. Journal of Behavioral Decision Making 1992, 5:187-200.
14. King S.C., Weber A.J., Meiselman H.L., Lv N. The effect of meal situation, social interaction, physical environment and choice on food acceptability. Food Quality and Preference 2004, 15(7-8):645-653.
15. Kinnear M., de Kock H.L. Would repeated consumption of sports drinks with different acidulants lead to hedonic adjustment?. Food Quality and Preference 2011, 22:340-345.
16. Köster E.P. Les epreuvershedoniques. Evaluation sensorielle: Manuel methodologique 1990, Lavoisier Tec & Doc, Paris. F. Strigler (Ed.).
17. Köster E.P., Couronne T., Leon F., Levy C., Marcelino A.S. Repeatability in hedonic sensory measurements: A conceptual exploration. Food Quality and Preference 2003, 14:165-176.
18. Köster E.P. The psychology of food choice: Some often encountered fallacies. Food Quality and Preference 2003, 14:359-373.
19. Köster M., Prescott J., Köster E. Incidental learning and memory for three basic tastes in food. Chemical Senses 2004, 29(5):441-453.
20. Köster E.P., Mojet J. Boredom and the reasons why some new products fail. Consumer-led food product development 2007, Woodhead Publishing, Abbington, Cambridge. H.J.H. MacFie (Ed.).
21. Kremer S., Mojet J., Shimojo R. Salt reduction in foods using naturally brewed soy sauce. Journal of Food Science 2009, 74:S255-S262.
22. Kremer S., Shimojo R., Holthuysen N., Köster E.P., Mojet J. Consumer acceptance of salt-reduced " soy sauce" foods over rapidly repeated exposure. Food Quality and Preference 2013, 27:179-190.
23. Levy C.M., Mac Rae A.W., Köster E.P. Perceived stimulus complexity and food preference. Acta Psychologica 2006, 123:394-413.
24. Matuszewska I., Barylko-Pikielna N., Szczecinska A., Radzanowska J. Comparison of three procedures for consumer assessment of fat spreads: Short report. Polish Journal of Food and Nutrition Sciences 1997, 6:139-142.
25. Meiselman H.L., de Graaf C., Lesher L.L. The effects of variety and monotony on food acceptance and intake at a midday meal. Physiology & Behavior 2000, 70:119-125.
26. Mojet J., Köster E.P. Sensory memory and food texture. Food Quality and Preference 2005, 16:251-266.
27. Pliner P. The effects of mere exposure on liking for edible substances. Appetite 1982, 3:283-290.
28. Porcherot C., Issanchou S. Dynamics of liking for flavoured crackers: Test of predictive value of a boredom test. Food Quality and Preference 1998, 9:21-29.
29. R Development Core Team. (2005). R: A language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria. http://www.R-project.org.
30. RIVM. (2012). Zoutconsumptie van kinderen en volwassenen in Nederland. Resultaten uit de Voedselconsumptiepeiling 2007-2010. RIVM rapport 350050007/2012.
31. Stubenitsky K., Aaron J.I., Catt S.L., Mela D.J. Effect of information and extended use on the acceptance of reduced-fat products. Food Quality and Preference 1999, 10:367-376.
32. Tuorila-Ollikainen H., Laehteenmaeki L., Salovaara H. Attitudes, norms, intentions and hedonic responses in the selection of low salt bread in a longitudinal choice experiment. Appetite 1986, 7:127-139.
33. Wickham H. Ggplot2: elegant graphics for data analysis 2009, Springer, New York.
34. World Health Organization (WHO). (2007). Reducing salt intake in populations. Report of a WHO forum and technical meeting. Geneva: WHO Document Production Services.
35. Zandstra E.H., De Graaf C., Van Trijp J.C.M. Effects of variety and repeated in-home consumption on product acceptance. Appetite 2000, 35:113-119.
36. Zandstra E.H., Weegels M.F., Van Spronsen A.A., Klerk M. Scoring or boring? Predicting boredom through repeated in-home consumption. Food Quality and Preference 2004, 15:549-555.