Consumer acceptance of salt-reduced "soy sauce" foods over rapidly repeated exposure

Food Quality and Preference

Volumn 27, Issue 2, 2013, Pages 179-190

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

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UTRECHT UNIVERSITY   (Netherlands)

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

Author keywords

Boredom test; Exchange rate; Optimal arousal theory; Optimal exchange rate; Umami

Indexed keywords

EID: 84873258117     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2012.06.002     Document Type: Article

References (35)

1. Batenburg, M., & van der Velden, R. (2011). Saltiness enhancement by savoury aroma compounds. Journal of Food Science, 76, S280-S288.
2. Berlyne, D. E. (1955). The arousal and satiation of perceptual curiosity in the rat. Physiology and Psychology, 48, 238-246.
3. Berlyne, D. E. (1960). Conflict, arousal, and curiosity. New York: McGraw-Hill.
4. Berlyne, D. E. (1970). Novelty, complexity, and hedonic value. Perception and Psychophysics, 8, 279-286.
5. Breslin, P. A. S., & Beauchamp, G. K. (1997). Salt enhances flavour by suppressing bitterness. Nature, 387, 563.
6. Dember, W. N., & Earl, R. W. (1957). Analysis of exploratory, manipulatory and curiosity behaviour. Psychological Reviews, 64, 91-96.
7. Goh, F. X. W., Itohiya, Y., Shmoj, R., Sat, T., Hasegawa, K., & Leong, L. P. (2011). Using naturally brewed soy sauce to reduce salt in selected foods. Journal of Sensory Studies, 26, 429-435.
8. Hebb, D. O. (1949). The organization of behaviour. New York: Wiley.
9. Hetherington, M. M., Pirie, L. M., & Nabb, S. (2002). Stimulus satiation: effects of repeated exposure to foods on pleasantness and intake. Appetite, 38, 19-28.
10. Keast, R. S. J., & Breslin, P. A. S. (2002). An overview of binary taste-taste interactions. Food Quality and Preference, 14, 111-124.
11. Kinnear, M., & de Kock, H. L. (2011). Would repeated consumption of sports drinks with different acidulants lead to hedonic adjustment? Food Quality and Preference, 22, 340-345.
12. Köster, E. P. (1990). Les epreuvers hedoniques. In F. Strigler (Ed.), Evaluation sensorielle: Manuel methodologique. Paris: Lavoisier Tec & Doc.
13. Köster, E. P., Couronne, T., Leon, F., Levy, C., & Marcelino, A. S. (2003). Repeatability in hedonic sensory measurements: A conceptual exploration. Food Quality and Preference, 14, 165-176.
14. Köster, E. P. (2003). The psychology of food choice: Some often encountered fallacies. Food Quality and Preference, 14, 359-373.
15. Köster, E. P., & Mojet, J. (2007). Boredom and the reasons why some new products fail. In H. J. H. MacFie (Ed.), Consumer-led food product development. Abbington, Cambridge: Woodhead Publishing.
16. Kremer, S., Mojet, J., & Shimojo, R. (2009). Salt reduction in foods using naturally brewed soy sauce. Journal of Food Science, 74, S255-S262.
17. Kremer, S., Shimojo, R., Holthuysen, N., Köster, E.P., & Mojet, J. (in preparation). In home use test of consumer acceptance of salt-reduced "soy sauce"bread.
18. Levy, C. M., & Köster, E. P. (1999). The relevance of initial hedonic judgements in the prediction of subtle food choices. Food Quality and Preference, 10, 185-200.
19. Levy, C. M., Mac Rae, A. W., & Köster, E. P. (2006). Perceived stimulus complexity and food preference. Acta Psychologica, 123, 394-413.
20. Meiselman, H. L., de Graaf, C., & Lesher, L. L. (2000). The effects of variety and monotony on food acceptance and intake at a middaymeal. Physiology and Behavior, 70, 119-125.
21. Methven, L., Rahelu, K., Economou, L., Kinneavy, L., Labrooke-Davis, L., Kennedy, O. B., et al. (2010). The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: Equential profiling and boredom tests. Food Quality and preference, 21, 948-955.
22. Mojet, J., Heidema, J., & Christ-Hazelhof, E. (2004). Effect of concentration on taste- taste interactions in foods for elderly and young subjects. Chemical Senses, 29, 671-681.
23. Moskowitz, H. R. (2000). Engineering out food boredom: A product development approach that combines home use tests and time-preference analysis. Food Quality and Preference, 11, 445-456.
24. Pliner, P. (1982). The effects of mere exposure on liking for edible substances. Appetite, 3, 283-290.
25. Populin, T., Moret, S., Truant, S., & Conte, L. S. (2007). A survey on the presence of free glutamic acid in foodstuffs, with and without added monosodium glutamate. Food Chemistry, 104, 1712-1717.
26. Porcherot, C., & Issanchou, S. (1998). Dynamics of liking for flavoured crackers: Test of predictive value of a boredom test. Food Quality and Preference, 9, 21-29.
27. R Development Core Team (2005) R: A language and environment for statistical computing. Vienna, Austria: R Foundation for Statistical Computing. http:// www.R-project.org.
28. Roininen, K., Läthteemäki, L., & Tuorila, H. (1996). Effect of umami taste on pleasantness of low-salt soups during repeated testing. Physiology and Behavior, 60, 953-958.
29. Sofos, J. N. (1983). Effects of reduced salt (NaCl) levels on sensory and instrumental evaluation of Frankfurters. Journal of Food Science, 48, 1692-1699.
30. Voedingscentrum (2001). Nederlands Voedingsstoffen bestand (Dutch Nutrient Database). The Hague, The Netherlands.
31. Walker, E. L. (1980). Psychological complexity and preference: A hedgehog theory of behaviour. Belmont: Wadsworth.
32. Wickham, H. (2009). Ggplot2: Elegant graphics for data analysis. New York: Springer.
33. World Health Organization (WHO) (2007). Reducing salt intake in populations. Report of a WHO forum and technical meeting. Geneva: WHO Document Production Services.
34. Zajonc, R. B. (1968). Attitudinal effects of mere exposure. Journal of Personality and Social Psychology Monograph Supplement, 9, 1-27.
35. Zandstra, E. H., Weegels, M. F., Van Spronsen, A. A., & Klerk, M. (2004). Scoring or boring? Predicting boredom through repeated in-home consumption. Food Quality and Preference, 15, 549-555.