Reducing bitter taste through perceptual constancy created by an expectation

Elodie Le Berrre; Claire Boucon; Marcia Knoop; Garmt Bernard Dijksterhuis

doi:10.1016/j.foodqual.2012.10.010

Reducing bitter taste through perceptual constancy created by an expectation

Elodie Le Berrre, Claire Boucon, Marcia Knoop, Garmt Bernard Dijksterhuis

Sensorik og forbrugervidenskab

10 Citationer (Scopus)

Abstract

The influence of a perceptual expectation, based on the first bite of a model product, on the perception of the taste of subsequent bites is investigated for bitter taste. A model product (chocolate ice cream) consisting of three regions of differing concentrations of a bitter compound (theobromine) was evaluated by a sensory panel using a multiple-bite Time-Intensity (TI) method. TI bitterness parameters were compared to those obtained with the model product containing the same amount of bitter compound but distributed homogeneously through the product. The relevant parameters of the resulting TI bitterness curves, i.e. the area under the curve, the time to return to zero, the overall maximum intensity, show that when the first bite is of a low bitter intensity, the perception of subsequent regions in the product assimilate towards a lower perceived bitterness intensity.

Originalsprog	Engelsk
Tidsskrift	Food Quality and Preference
Vol/bind	28
Udgave nummer	1
Sider (fra-til)	370-374
Antal sider	5
ISSN	0950-3293
DOI	https://doi.org/10.1016/j.foodqual.2012.10.010
Status	Udgivet - apr. 2013

Adgang til dokumentet

10.1016/j.foodqual.2012.10.010

Citationsformater

@article{e12fb1ca33fc4d0993b77d03eeaeb895,

title = "Reducing bitter taste through perceptual constancy created by an expectation",

abstract = "The influence of a perceptual expectation, based on the first bite of a model product, on the perception of the taste of subsequent bites is investigated for bitter taste. A model product (chocolate ice cream) consisting of three regions of differing concentrations of a bitter compound (theobromine) was evaluated by a sensory panel using a multiple-bite Time-Intensity (TI) method. TI bitterness parameters were compared to those obtained with the model product containing the same amount of bitter compound but distributed homogeneously through the product. The relevant parameters of the resulting TI bitterness curves, i.e. the area under the curve, the time to return to zero, the overall maximum intensity, show that when the first bite is of a low bitter intensity, the perception of subsequent regions in the product assimilate towards a lower perceived bitterness intensity.",

author = "{Le Berrre}, Elodie and Claire Boucon and Marcia Knoop and Dijksterhuis, {Garmt Bernard}",

year = "2013",

month = apr,

doi = "10.1016/j.foodqual.2012.10.010",

language = "English",

volume = "28",

pages = "370--374",

journal = "Food Quality and Preference",

issn = "0950-3293",

publisher = "Pergamon Press",

number = "1",

}

TY - JOUR

T1 - Reducing bitter taste through perceptual constancy created by an expectation

AU - Le Berrre, Elodie

AU - Boucon, Claire

AU - Knoop, Marcia

AU - Dijksterhuis, Garmt Bernard

PY - 2013/4

Y1 - 2013/4

N2 - The influence of a perceptual expectation, based on the first bite of a model product, on the perception of the taste of subsequent bites is investigated for bitter taste. A model product (chocolate ice cream) consisting of three regions of differing concentrations of a bitter compound (theobromine) was evaluated by a sensory panel using a multiple-bite Time-Intensity (TI) method. TI bitterness parameters were compared to those obtained with the model product containing the same amount of bitter compound but distributed homogeneously through the product. The relevant parameters of the resulting TI bitterness curves, i.e. the area under the curve, the time to return to zero, the overall maximum intensity, show that when the first bite is of a low bitter intensity, the perception of subsequent regions in the product assimilate towards a lower perceived bitterness intensity.

AB - The influence of a perceptual expectation, based on the first bite of a model product, on the perception of the taste of subsequent bites is investigated for bitter taste. A model product (chocolate ice cream) consisting of three regions of differing concentrations of a bitter compound (theobromine) was evaluated by a sensory panel using a multiple-bite Time-Intensity (TI) method. TI bitterness parameters were compared to those obtained with the model product containing the same amount of bitter compound but distributed homogeneously through the product. The relevant parameters of the resulting TI bitterness curves, i.e. the area under the curve, the time to return to zero, the overall maximum intensity, show that when the first bite is of a low bitter intensity, the perception of subsequent regions in the product assimilate towards a lower perceived bitterness intensity.

U2 - 10.1016/j.foodqual.2012.10.010

DO - 10.1016/j.foodqual.2012.10.010

M3 - Journal article

SN - 0950-3293

VL - 28

SP - 370

EP - 374

JO - Food Quality and Preference

JF - Food Quality and Preference

IS - 1

ER -

Reducing bitter taste through perceptual constancy created by an expectation

Abstract

Adgang til dokumentet

Fingeraftryk

Citationsformater