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

Sensory and Consumer Science

10 Citations (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.

Original language	English
Journal	Food Quality and Preference
Volume	28
Issue number	1
Pages (from-to)	370-374
Number of pages	5
ISSN	0950-3293
DOIs	https://doi.org/10.1016/j.foodqual.2012.10.010
Publication status	Published - Apr 2013

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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.",

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AU - Le Berrre, Elodie

AU - Boucon, Claire

AU - Knoop, Marcia

AU - Dijksterhuis, Garmt Bernard

PY - 2013/4

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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.

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JO - Food Quality and Preference

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Reducing bitter taste through perceptual constancy created by an expectation

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