Taste adaptation during the eating of sweetened yogurt

Theunissen, M.J.M.; Polet, Ilse A.; Kroeze, Jan H.A.; Schifferstein, Hendrik N.J.

doi:10.1006/appe.1999.0275

Cited by 23 publications

(13 citation statements)

References 19 publications

(28 reference statements)

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“…A continuous and prolonged exposure to taste stimuli leads to adaptation and results in a gradual decrease of taste receptor response (Meiselman, 1972;Meiselman & Buffington, 1980). Under normal eating and drinking conditions, however, adaptation is reduced (Theunissen, Polet, Kroeze, & Schifferstein, 2000), a fact that has been attributed to mouth movements during chewing and swallowing (Theunissen & Kroeze, 1996). Meiselman and Halpern (1973) showed that adaptation is also reduced when the stimulus is delivered discontinuously as alternating pulses of tastant solution and water.…”

Section: Introductionmentioning

confidence: 96%

Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose

Mosca

Velde

Bult

et al. 2010

Food Quality and Preference

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Section: Introductionmentioning

confidence: 96%

Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose

Mosca

Velde

Bult

et al. 2010

Food Quality and Preference

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“…A multitude of factors affect taste from moment-to-moment (Lee et al 2007a;O'Mahony 1986), such as mastication rate (Boland et al 2006), ingredient interaction (Plug and Haring 1994) and taste adaptation (Gillan 1984), yet this variation often remains unnoticed in flavor perception (Theunissen et al 2000). Huttenlocher et al (2000, p221) argue that "people use prior information in estimating stimulus values that are represented inexactly".…”

Section: Introductionmentioning

confidence: 98%

Flavor Expectation: The Effect of Assuming Homogeneity on Drink Perception

et al. 2010

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Here, we investigate whether the expectation that a drink tastes consistent across mouthfuls influences reported taste. A paradigm was developed to prompt the expectation that drink stimuli tasted identical to each other. Participants sipped two drinks and indicated whether they tasted the same. In some trials, the drinks appeared to be poured from the same jug, prompting the homogeneous taste expectation. These 'same-jug' drink pairs were reported more similar than 'different-jug' drink pairs, where the drinks were seen to be poured from different jugs, even when sweetness differed. This effect did not occur when the difference in sweetness between the drinks was too great. This suggests that expectancy effects act to smooth out variation in taste within a window of taste differences, until differences become perceptually noticeable. The expectation effect also dwindled over the course of the experiment, suggesting that expectations of similarity were updated with increasing experience of incongruous same-jug drinks. We conclude that flavor perception is best considered in terms of windows of flavor variation within which sensation changes to be more in line with expectations derived from past and current consumption experiences.

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“…Together with these mechanical and physicochemical changes of the food bolus, consumers themselves are also prone to changes when eating or when drinking, also resulting in modifications of the food perception. These changes may be due either to sensory adaptation (Dalton, 2000;Theunissen, Polet, Kroeze, & Schifferstein, 2000) or to a drift of attention linked to physiological and mood changes such as satiety, boredom, fatigue, etc. (Porcherot & Issanchou, 1998;Rolls, Rolls, Rowe, & Sweeney, 1981).…”

Section: Introductionmentioning

confidence: 99%