Acquired (dis)liking of natural cheese in different repeated exposure environment

Go, Jung eun; Kim, Mi Ran

doi:10.1016/j.foodres.2017.05.031

Cited by 15 publications

(12 citation statements)

References 41 publications

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“…KOR, UAE, and US consumers generally liked dipping sauces eliciting chili spiciness more than salad dressing having a distinct fermented flavor. Protein or carbohydrate-based fermented flavors are difficult to be accepted when the flavor is culturally unfamiliar [ 34 , 35 , 36 ]. UAE consumers showed the lowest scores for flavor familiarity and mean overall liking of the salad dressing samples among the consumers from the three countries.…”

Section: Discussionmentioning

confidence: 99%

Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers

Kim

Adhikari

Shin

et al. 2020

Foods

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The present study investigated the drivers of liking ethnic sauces in a cross-cultural context. Experiments were conducted to understand the acceptance of salad dressings and dipping sauces developed from Korean fermented seasonings among consumers with different ethnic backgrounds, including: South Korean, United Arab Emirates (UAE), and American. The samples of interest included four types of salad dressings made from fermented soybean paste (doenjang) and four types of spicy dipping sauces made from fermented chili pepper paste (gochujang). The salad dressings were preferred by Korean and US consumers. Koreans liked the nutty-flavored salad dressings, whereas UAE and American consumers commonly liked the spicy type. There was a stronger cross-cultural agreement in liking dipping sauces rather than salad dressings. Both Korean and American consumers liked spicy dipping sauces that elicited a sweet taste. UAE consumers tended to prefer the less spicy dipping sauce samples. Consumers in all three countries generally liked spicy dipping sauces more than salad dressings. Cultural differences were observed between the responses depending on the presence and level of spiciness in the two different food types. For product development with ethnic fermented flavors or chili spices, the contextual appropriateness and consumer familiarity with the corresponding flavor should be taken into account.

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Section: Discussionmentioning

confidence: 99%

Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers

Kim

Adhikari

Shin

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Morita et al (2015) identified that the aroma compound c-dodecalactone (which contributes to milky flavor) was a key factor in overall liking of Cheddar cheese among Japanese consumers, and it was also shown that Japanese consumers prefer mild cheese flavor to characteristic cheese flavors. Go, Kim, and Chung (2017) applied check CATA (check-all-that-apply) methodology to understand sensory drivers that affect the liking/disliking of six different cheese samples among Korean consumers, with and without repeated exposure to these cheeses. It was found that the liking for some natural cheeses (Brie, Emmental, Gouda, and sharp Cheddar cheese) can increase over repeated exposure; the main positive attributes in earlier exposure sessions are flavor familiarity and soft texture, and selection frequencies of other terms such as "mild flavor", and "like with no particular reason" increased in later exposure sessions.…”

Section: Understanding the Preference Of Asian Consumers For Cheese Productsmentioning

confidence: 99%

“…Nonetheless, a pattern is emerging from the available data, suggesting that consumers in these Asian countries prefer cheeses that have mild and milky flavor and a softer texture (Zhang et al 2011;Morita et al 2015;Go, Kim, and Chung 2017;Euromonitor International 2019;Rong et al 2019). It is important to consider what soft texture means.…”

Section: Understanding the Preference Of Asian Consumers For Cheese Productsmentioning

confidence: 99%

“…It also significantly decreased the sensory firmness and elasticity compared to the control cheese. These changes are generally desired by Asian consumers, since a softer texture has been associated with liking of cheese (Zhang et al 2011;Go, Kim, and Chung 2017). Costa et al (2010) studied the effect of exopolysaccharides (EPS) produced by Lactococcus lactis ssp.…”

Section: Effect Of Polysaccharides On Syneresis and Cheese Moisture Contentmentioning

confidence: 99%

“…Nutty flavor in cheese was shown to be desirable to certain consumer clusters among Chinese youth (Zhang et al 2011), and was also shown to be an attribute selected by many Korean consumers as a reason for liking cheeses (Go, Kim, and Chung 2017). Nut-based ingredients, such as almond protein (Sathe and Sze 1997) and walnut protein (Mao and Hua 2012), were shown to have comparable functionalities to the more commonly used soy protein, and may have potential to be utilized in developing cheeses with novel characteristics and flavors which are appealing to groups among Asian consumers.…”

Section: Incorporation Of Plant Proteins In Cheese Matricesmentioning

confidence: 99%

See 2 more Smart Citations

Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a review

Ouyang

Kilcawley

Miao

et al. 2021

Critical Reviews in Food Science and Nutrition

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A method to “gamify” exposure to vegetable flavor and its potential influence on liking

Davis,

Kielb,

Moding

et al. 2024

Food Science & Nutrition

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Unpleasant flavor is a commonly stated reason for avoiding vegetables. However, repeated exposure to flavors, even unpleasant vegetable flavors, improves acceptability. Yet, increasing exposure to vegetables is difficult, as vegetables can be less convenient, available, and affordable than other foods. This study describes a method to circumvent these barriers to repeated flavor exposure. We designed a game with vegetable‐ or control‐flavored gummies, where players (N = 34) were challenged to identify the flavors over 2 weeks. One round was played per day, and the questions and gummies were designed to make it harder to identify the flavors as the game progressed. At screening, qualified subjects needed to consume <2.5 servings of nonstarchy vegetables per day as well as dislike at least one “target” and one “non‐target” vegetable. The “target” vegetables (kale and broccoli) were included in the game and the “non‐target” vegetables (asparagus and spinach) were included in sensory tests but not the game. Vegetable liking ratings were measured at baseline (before gameplay), after 1 week of gameplay, and after 2 weeks of gameplay. Pilot data indicate one target vegetable (kale) increased in liking after 1 and 2 weeks of gameplay among the vegetable group, but not the control group. Liking for broccoli (other target vegetable), as well as asparagus and spinach (nontarget vegetables), did not significantly change for either group. Thus, our “gamified” approach to vegetable flavor exposure may be useful in increasing acceptance of some vegetables, but additional work to identify why the game improved liking for kale but not broccoli is needed.

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Acquired (dis)liking of natural cheese in different repeated exposure environment

Cited by 15 publications

References 41 publications

Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers

Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers

Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a review

A method to “gamify” exposure to vegetable flavor and its potential influence on liking

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