Impact of health labels on flavor perception and emotional profiling: A consumer study on cheese
Schouteten, De Steur, De Pelsmaeker, Lagast, De Bourdeaudhuij and Gellynck, Nutrients 7(12), 2015. Within-subjects study, 129 consumers rated liking, saltiness and flavour intensity before and after tasting four labelled versions of an identical cheese. Light cheese had lower expected and perceived liking; the salt-reduced cheese was expected to be less enjoyable but the gap did not appear after tasting; labels changed perceived intensity of label-related attributes such as saltiness; emotional profiles differed before tasting with few differences after.
Schouteten, De Steur, De Pelsmaeker, Lagast, De Bourdeaudhuij and Gellynck, Nutrients 7(12), 2015. Within-subjects study, 129 consumers rated liking, saltiness and flavour intensity before and after tasting four labelled versions of an identical cheese. Light cheese had lower expected and perceived liking; the salt-reduced cheese was expected to be less enjoyable but the gap did not appear after tasting; labels changed perceived intensity of label-related attributes such as saltiness; emotional profiles differed before tasting with few differences after.
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Schouteten, J. J., De Steur, H., De Pelsmaeker, S., Lagast, S., De Bourdeaudhuij, I., & Gellynck, X. (2015). Impact of health labels on flavor perception and emotional profiling: A consumer study on cheese. Nutrients, 7(12). doi:10.3390/nu7125533 https://doi.org/10.3390/nu7125533