Long-term acceptability and choice of teas differing in sweetness

Would repeated consumption of sports drinks with different acidulants lead to hedonic adjustment?

“…However, the results showed that the consumers in this group significantly preferred some sports drinks (those with citric acid, malic acid or tartaric acid) more than others pre-exposure, but, as a group, did not have a specific drink preference during the second and third laboratory session. Chung and Vickers (2007b) measured consumers' choices and reported that different consumers used one of four different choice pattern strategies (constant-switchers, acquired-likers, non-switchers and systematic-switchers) in test situations of this nature. Another explanation of the changes in preferences as a result of exposure to a specific drink is the possibility that individuals' optimal arousal levels for the sport drink may have shifted.…”

“…Recent studies that included repeated exposure testing used smaller numbers. Luckow et al (2005) used 19 consumers per subgroup, while Chung and Vickers (2007b) included 20 or 21 consumers in a subgroup. Although not referring to specific numbers, Resurreccion (1998) stated that if products included in a consumer test vary a lot, a larger number of consumers are necessary to participate in the evaluation, while smaller panels can be used when the variability is small.…”

Impact of the arousal potential of uncommon drinks on the repeated exposure effect

“…This differential recovery of the liking after a relatively long period indicates that strong sweetness might be the most important factor in the development of boredom. Likewise, Chung and Vickers (2007) observed that participants became more tired of optimally sweetened teas than of low sweet teas.…”

Direct and indirect hedonic scaling methods: A comparison of the labeled affective magnitude (LAM) scale and best–worst scaling

“…During applications of this scale, it was shown that consumers can use this scale to rate the affective attributes of stimuli with equal or better sensitivity, greater reliability and equivalent ease of use than the 9-point hedonic scale (Schutz & Cardello, 2001). The LAM scale and its derivations are now being used in several laboratories as an efficient method for scaling food likes and dislikes (Cardello, Lawless, & Schutz, 2008;Chung & Vickers, 2007a, 2007bForde & Delahunty, 2004;Greene, Bratka, Drake, & Sanders, 2006;Guest, Essick, Patel, Prajapati, & McGlone, 2007;Keskitalo et al, 2007).…”