Acquired (dis)liking of natural cheese in different repeated exposure environment
- 주제(키워드) Acquired liking , Natural cheese , Repeated exposure , Environment setting , Consumer acceptance
- 등재 SCIE, SCOPUS
- 발행기관 ELSEVIER SCIENCE BV
- 발행년도 2017
- URI http://www.dcollection.net/handler/ewha/000000147112
- 본문언어 영어
- Published As http://dx.doi.org/10.1016/j.foodres.2017.05.031
초록/요약
This study investigated the development of (dis)liking of various types of natural cheese with repeated exposures among Korean young females in two environment settings. Six types of natural cheese with varying flavor and texture characteristics were selected: Brie, Emmental, Gorgonzola, Gouda, Parmigiano-Reggiano and sharp Cheddar. The subjects were randomly divided into two groups (individual evaluation vs. social interaction) and exposed to all six types of cheeses eight times for 4 weeks. The acceptance scores for these cheeses were monitored at the beginning (first taste test) and end (second taste test) of the exposure test as well as 1 month after the completion of exposure test (third taste test). The results showed that the acceptance of cheese was affected by the cheese type and the number of test trials but not by tasting environment. The acceptance levels were higher for Brie, Gouda and sharp Cheddar than for Emmental, Gorgonzola and Parmigiano-Reggiano. When the subjects were exposed to Brie, Emmental, Gouda, and sharp Cheddar repeatedly, their acceptance level increased significantly. This study demonstrated that the liking of natural cheese can occur through repeated exposure to the cheese, but with the outcome varying with the type of cheese.
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