The effect of repeated exposure to fruit drinks on intake, pleasantness and boredom in young and elderly adults☆

Essed, N.H.; Staveren, W.A. van; Kok, F.J.; Ormel, Wieke; Zeinstra, Gertrude G.; Graaf, C. de

doi:10.1016/j.physbeh.2006.06.016

Cited by 29 publications

(23 citation statements)

References 32 publications

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“…[65][66][67] Moreover, multiple studies have demonstrated that repeated exposure to foods that are well liked at the start of a study can result in decreased liking of these foods due to product boredom. 68,69 Therefore, the fact that the intervention was successful at increasing children's vegetable intake even though liking ratings tended to decrease in both groups is not unexpected given previous findings in this area.…”

Section: Discussionsupporting

confidence: 52%

Feeding Strategies Derived from Behavioral Economics and Psychology Can Increase Vegetable Intake in Children as Part of a Home-Based Intervention: Results of a Pilot Study

Cravener¹,

Schlechter²,

Loeb³

et al. 2015

Journal of the Academy of Nutrition and Dietetics

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Section: Discussionsupporting

confidence: 52%

Feeding Strategies Derived from Behavioral Economics and Psychology Can Increase Vegetable Intake in Children as Part of a Home-Based Intervention: Results of a Pilot Study

Cravener¹,

Schlechter²,

Loeb³

et al. 2015

Journal of the Academy of Nutrition and Dietetics

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“…For initially liked products however, liking either remained stable or decreased over time, where the latter could be attributed to boredom or loss of interest [6], [7], [9], [12], [13], [15].…”

Section: Discussionmentioning

confidence: 99%

“…For products that are initially rated as pleasant, repeated exposure does not necessarily increase or stabilize liking. Multiple studies showed that liking for initially liked products such as chocolate, soups and juices, can decrease during multiple exposures over time [6], [7], [9], [12], [13]. This negative effect is associated with product boredom: after multiple exposures a consumer becomes bored with that specific food stimulus.…”

Section: Introductionmentioning

confidence: 99%

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Dealing with Consumer Differences in Liking during Repeated Exposure to Food; Typical Dynamics in Rating Behavior

et al. 2014

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Consumers show high interindividual variability in food liking during repeated exposure. To investigate consumer liking during repeated exposure, data is often interpreted on a product level by averaging results over all consumers. However, a single product may elicit inconsistent behaviors in consumers; averaging will mix and hide possible subgroups of consumer behaviors, leading to a misinterpretation of the results. To deal with the variability in consumer liking, we propose to use clustering on data from consumer-product combinations to investigate the nature of the behavioral differences within the complete dataset. The resulting behavioral clusters can then be used to describe product acceptance. To test this approach we used two independent data sets in which young adults were repeatedly exposed to drinks and snacks, respectively. We found that five typical consumer behaviors existed in both datasets. These behaviors differed both in the average level of liking as well as its temporal dynamics. By investigating the distribution of a single product across typical consumer behaviors, we provide more precise insight in how consumers divide in subgroups based on their product liking (i.e. product modality). This work shows that taking into account and using interindividual differences can unveil information about product acceptance that would otherwise be ignored.

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“…Different ages have been reported as an influencing factor in the sensory evaluations of some food products. For instance, younger consumers showed increased boredom with the repeated intake of orange‐based drinks, while older consumers were consistent in their level of boredom (Essed et al, ). Old adults were different from young adults in their assessments of pleasantness when evaluating a common product (i.e., waffles) in the Netherlands (Kremer et al, ).…”

Section: Introductionmentioning

confidence: 99%

Differences in consumer perception of Korean traditional soybean paste (Doenjang) between younger and older consumers by blind and informed tests

Kwak

Jung

Kim

et al. 2017

Journal of Sensory Studies

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The objective of this study was to investigate the effect of age groups on consumer acceptance of traditional doenjang, a Korean fermented soybean paste, by blinded and informed tests. Young (20–30 years old, n = 116) and old (40–50 years old, n = 121) adults participated in consumer acceptance tests of three commercial and 11 traditional doenjang samples. Overall, acceptance slightly increased, while willingness to pay increased significantly (p < .05) in the informed test compared with the blinded test. Throughout the cluster analysis, consumers were divided into two clusters by preference for each age group and test type. Old adults were influenced by information, and they assigned additional value to “traditional” processing, distinguishing traditional samples from commercial ones in the informed test. In contrast, the young adults did not show any significant differences in sample loading between the blinded and informed tests, implying that young consumers place no additional value on “traditional” processing of doenjang. Practical applications Age groups in the consumer acceptance test showed different consumer attitude toward a traditional food, a fermented soybean paste in this study. Consideration of age groups is critical when drastic changes in dietary habit, culture, and so on are existed in the society for the sensory evaluation of traditional foods. The finding of this study might suggest the separate consumer acceptance tests for young and old adults to obtain more insight from the products. Therefore, the industry that produce traditional foods need to consider age groups in their consumer acceptance test.

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The effect of repeated exposure to fruit drinks on intake, pleasantness and boredom in young and elderly adults☆

Cited by 29 publications

References 32 publications

Feeding Strategies Derived from Behavioral Economics and Psychology Can Increase Vegetable Intake in Children as Part of a Home-Based Intervention: Results of a Pilot Study

Feeding Strategies Derived from Behavioral Economics and Psychology Can Increase Vegetable Intake in Children as Part of a Home-Based Intervention: Results of a Pilot Study

Dealing with Consumer Differences in Liking during Repeated Exposure to Food; Typical Dynamics in Rating Behavior

Differences in consumer perception of Korean traditional soybean paste (Doenjang) between younger and older consumers by blind and informed tests

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