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Jacquot L.,University of Franche Comte | Berthaud L.,University of Franche Comte | Berthaud L.,Center Des Science Du Gout Et Of Lalimentation Csga | Sghair A.,Center Des Science Du Gout Et Of Lalimentation Csga | And 4 more authors.
Chemosensory Perception | Year: 2013

Tastiness and healthiness labels are known to influence consumer expectations, acceptance, attention, and hedonic ratings regarding the food so labeled. Surprisingly, few studies have focused on flavor perception in relation to these labels. Thus, the present study rated the perceived intensity of flavors in Comté and Emmental cheeses in three groups named "tastiness group," "healthiness group," and "control group" (without label). Results showed a significant effect of the label with Comté cheese, i.e., the intensity of perceived flavors was rated higher with a "tastiness" label than with either no label or with a "healthiness" label and higher with no label than with a "healthiness" label. Furthermore, no significant difference in relation to label was observed in the case of Emmental cheese. Additionally, the effect of label on flavor perception appeared to be strongly dependent on age. These findings are discussed in terms of the possible subsequent influence of changed perception on eating behavior. © 2013 Springer Science+Business Media New York. Source

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