Scoring or boring? Predicting boredom through repeated in-home consumption

Stability in consumer responses to familiar and new chocolates during a period of exposure

“…These results show that familiarity was quite similar for all three products with averages in the range between 5.1 and 5.6 (in CLT1) on a scale between 1 and 9 with N1 having the lowest and N2 the highest familiarity. In others words, the least familiar product in CLT1 got the highest increase in liking after exposure, which to a certain extent corresponds to the results in Sulmont-Rosse et al (2008) and Zandstra et al, (2004). ( Kinnear and de Kock (2011) found effects of product exposure in a study on sports drinks.. Products that were initially preferred became less preferred after 14 days.…”

“…Results showed that exposure led to an increase in liking for drinks with a high arousal potential, while no evolution of liking was observed for drinks with a moderate arousal potential. Moreover, Zandstra, Weegels, Van Spronsen, and Klerk (2004) concluded that a positive or negative effect of repeated exposure might depend on the initial level of novelty of the stimulus. It is therefore of interest to discuss the results in this chocolate study in light of the results from the familiarity rating described in Figure 1.…”

Long-term acceptability and choice of teas differing in sweetness

“…Zandstra, Weegels, Van Spronsen, and Klerk (2004) reviewed 13 studies that had measured changes in liking produced by repeatedly consuming foods. Of these, 5 showed increases in liking with repeated consumption; 8 showed decreases in liking, and 12 showed no systematic liking changes.…”

The effect of NaFeEDTA on sensory perception and long term acceptance of instant noodles by Vietnamese school children

“…Besides rice, noodles can be considered as one of the main staple foods in Vietnamese diets. Previous studies suggested repeated consumption did not change the liking of staple foods, and appeared to demonstrate a flat time-preference curve (Hetherington et al, 2002;Meiselman et al, 2000;Zandstra et al, 2004). In the study of Hetherington et al (2002) two groups were given either chocolate or bread and butter for 22 days on a daily basis.…”

“…The effect of the added iron fortificant on the sensory quality of the food product should be minimal (Hurrell, 2002;Lotfi, Mannar, Merx, & Heuvel, 1996). Also, the fortified product should be accepted for a long period without feeling of boredom as there is ample evidence that respondents change their opinions about a food product after repeated exposure to the same food product over longer periods of time (Hetherington, Bell, & Rolls, 2000;Hetherington, Pirie, & Nabb, 2002;Meiselman, De Graaf, & Lesher, 2000;Porcherot & Issanchou, 1998;Zandstra, De Graaf, & van Trijp, 2000;Zandstra, Weegels, van Spronsen, & Klerk, 2004).…”