Differential Threshold and Psychophysical Power Function of Sweetness Sensation: Applied Psychophysics and Prospect Theory on Formulating Baking Products

Chang, Ming Hsu; Chiou, Wen‐Bin

doi:10.1111/j.1745-459x.2006.00078.x

Cited by 13 publications

(8 citation statements)

References 5 publications

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“…The average difference threshold for adults corresponded to 6.21% of the added sugar content of the grape nectar. This result is in agreement with the values reported by other authors in different food matrices: 8.5% in orange nectar (Pineli et al, ), 6.7% in chocolate‐flavored milk (Oliveira et al, ), 6.7–7.0% for dairy‐based emulsions, and 5.7–6.2% for sucrose solutions (Hoppert, Zahn, Puschmann, Ullmann, & Rohm, ), 7.0–11.0% for pound cakes (Chang & Chiou, ).…”

Section: Discussionsupporting

confidence: 93%

Children and adults' sensory and hedonic perception of added sugar reduction in grape nectar

Lima

Ares

Deliza

2018

Journal of Sensory Studies

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Reducing the added sugar content of sugar‐sweetened beverages is one of the most cost‐effective strategies to achieve short‐term changes in added sugar intake. The present study aimed at evaluating children and adults' sensory and hedonic perception of added sugar reduction in grape nectar. For this purpose, two studies were carried out. In the first study, five sequential difference thresholds for added sugar in grape nectar were determined with school‐aged children and adults using paired comparisons. In the second study 105 children (6–12 years old) and 100 adults evaluated six samples with different added sugar content. They were asked to rate their overall liking and to answer a check‐all‐that‐apply question. Results confirmed the feasibility of reducing the added sugar concentration of grape nectar without affecting the sensory and hedonic perception of both children and adults. Children were less able to detect changes in the sensory characteristics of the added sugar reduced nectar samples than adults but showed higher hedonic sensitivity to added sugar reduction. Large heterogeneity in hedonic reaction toward added sugar‐reduced nectar samples was found in both age groups. Practical applications Results from the present work are expected to provide insights for the development of gradual added sugar reduction programs in fruit nectar for both children and adults. According to the estimated difference thresholds, gradual added sugar reduction could be implemented considering sequential reductions lower than 6.21% to assure that consumers do not perceive changes in the sensory characteristics of the product. Considering that such small reductions would not affect consumer liking, the time elapsed between sequential added sugar reduction steps would not require long waiting times.

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Section: Discussionsupporting

confidence: 93%

Children and adults' sensory and hedonic perception of added sugar reduction in grape nectar

Lima

Ares

Deliza

2018

Journal of Sensory Studies

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“…The baseline sweetener content (or baker's content) was set as 100%; this was the standard sweetener condition against which other levels were compared. Sweetener content in the comparison set was varied according to a preliminary study that measured the consumers' differential thresholds for changes in sweetener content (see Chang and Chiou 2006 for details). The comparison stimulus set consisted of 12 sweetener content adjustments in the stimulus food, pound cake.…”

Section: Participants and Designmentioning

confidence: 99%

“…The 12 sweetener levels, separated by a change of 2.5% in sweetener content, were as follows: -15.0, -12,5, -10.0, -7.5, -5.0, -2.5, +2.5, +5.0, +7.5, +10.0, +12.5 and +15.0%. Chang and Chiou (2006) measured the consumers' differential thresholds for sweetness with differing levels of sweetener and found no significant difference in differential thresholds between situations in which sweetener was reduced and those in which it was increased. Hence, calculations of differential thresholds in the current study combined data from trials involving sweetener increase and reduction.…”

Section: Participants and Designmentioning

confidence: 99%

Effects of Health‐related Claims on the Differential Threshold of Consumers' Sweetness Sensation

Chiou

Yeh

Chang

2009

Journal of Sensory Studies

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Health concerns play an important role in people's consumption of food products and judgments of food taste. Previous studies on the effects of food labeling suggest that consumers' sensory evaluations are influenced by health concerns. The current study examined whether health-related claims would affect sweetness sensations. Differential thresholds for sensitivity to sweetness were measured separately under three conditions: without health-related claims, with a label suggesting a health advantage and with a health warning label. Results indicated that thresholds under both health-related labeling conditions were lower than those under the condition with no health-related claim, suggesting that consumers exposed to health-related labels were more sensitive to sweetness. The threshold for the health advantage label lay between those for no health-related claims (which yielded the highest threshold) and the health warning (which yielded the lowest). These findings are discussed in terms of health concerns, and suggestions for future research are explored. PRACTICAL APPLICATIONSThe insights gained in this study give researchers and marketers information about how to measure consumers' differential threshold of sweetness 3 Corresponding 621 threshold with the psychophysical method. It provides information about the effects of health-related claims on the differential threshold of sweetness sensation. The findings and explanations are beneficial for product development researchers and marketer to predict consumers' change of differential threshold when employing health-related claims to influence sweetness sensation of food products with varying levels of sweetener changes. 622W

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“…JND is the minimal difference that can be detected between 2 stimuli (Lawless and Heymann 1999). JNDs are important, for example, when a negative change, such as the reduction in an expensive ingredient in a formula is not readily discernible to consumers (below JND), or when a positive change, such as an increment in the amount of a consumers’ favorable ingredient, is very apparent to consumers (above JND; Chang and Chiou 2006). Research on pungent food products have been conducted to study the interaction of chili peppers with other food ingredients such as cheese sauces, chicken patties, pork patties, sucrose, sodium chloride, and citric acid, among others (Sizer and Harris 1985; Carden and others 1999; Emrick and others 2005; Reinbach and others 2009).…”

Section: Introductionmentioning

confidence: 99%

Determination of Absolute Threshold and Just Noticeable Difference in the Sensory Perception of Pungency

Orellana-Escobedo¹,

Ornelas-Paz²,

Olivas³

et al. 2012

Journal of Food Science

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Absolute threshold and just noticeable difference (JND) were determined for the perception of pungency using chili pepper in aqueous solutions. Absolute threshold and JND were determined using 2 alternative forced-choice sensory tests tests. High-performance liquid chromatography technique was used to determine capsaicinoids concentration in samples used for sensory analysis. Sensory absolute threshold was 0.050 mg capsaicinoids/kg sample. Five JND values were determined using 5 reference solutions with different capsaicinoids concentration. JND values changed proportionally as capsaicinoids concentration of the reference sample solutions changed. Weber fraction remained stable for the first 4 reference capsaicinoid solutions (0.05, 0.11, 0.13, and 0.17 mg/kg) but changed when the most concentrated reference capsaicinoids solution was used (0.23 mg/kg). Quantification limit for instrumental analysis was 1.512 mg/kg capsaicinoids. Sensory methods employed in this study proved to be more sensitive than instrumental methods. Practical Application: A better understanding of the process involved in the sensory perception of pungency is currently required because "hot" foods are becoming more popular in western cuisine. Absolute thresholds and differential thresholds are useful tools in the formulation and development of new food products. These parameters may help in defining how much chili pepper is required in a formulated product to ensure a perceptible level of pungency, as well as in deciding how much more chili pepper is required in a product to produce a perceptible increase in its pungency.

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Differential Threshold and Psychophysical Power Function of Sweetness Sensation: Applied Psychophysics and Prospect Theory on Formulating Baking Products

Cited by 13 publications

References 5 publications

Children and adults' sensory and hedonic perception of added sugar reduction in grape nectar

Children and adults' sensory and hedonic perception of added sugar reduction in grape nectar

Effects of Health‐related Claims on the Differential Threshold of Consumers' Sweetness Sensation

Determination of Absolute Threshold and Just Noticeable Difference in the Sensory Perception of Pungency

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