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Jensen JD, Mielby LA, Kidmose U. Consumer preferences for attributes in sweet beverages and market impacts of beverage innovation. Appetite 2024; 197:107329. [PMID: 38561064 DOI: 10.1016/j.appet.2024.107329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 03/11/2024] [Accepted: 03/27/2024] [Indexed: 04/04/2024]
Abstract
Consumption of sugar-sweetened beverages (SSB) is considered as an important risk factor for the development of overweight and obesity in populations worldwide, with a particular focus on the risks in the younger parts of the population - children and adolescents. Together with fiscal measures and information tools, innovation-based approaches such as the development of sugar-free or sugar-reduced versions of established beverages and development of new beverage products have been used to reduce this challenge, but the effects of product innovation on sugar intake are not well understood from the literature, as previous studies have largely ignored substitution effects of product innovation in the beverage domain. The objective of the present study was to investigate the potential effectiveness of product innovation as a strategy to affect consumers' intake of energy from sweetened non-alcoholic beverages. Using household panel shopping data from approximately 3000 Danish households over the years 2006-2014, we developed a hedonic pricing approach to estimate the influence of product attributes on consumers' utility, based on observed data for Danish households' purchases of sweet drinks. Overall, the study found that beverages' degree of sweetness positively affected the satiation effect of beverage consumption and in turn made the demand for these beverages less sensitive to e.g. price changes or introduction of competing products, whereas the energy density of the beverages positively affected the demand sensitivity to market changes. Findings like these can be useful for assessing market effects as well as environmental and public health impacts of changes to the market environment.
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Affiliation(s)
- Jørgen Dejgård Jensen
- Copenhagen University, Department of Food and Resource Economics, Rolighedsvej 23, DK-1958, Frederiksberg C, Denmark.
| | - Line Ahm Mielby
- Danish Technological Institute, Food and Production, Kongsvang Allé 29, DK-8000, Aarhus C, Denmark.
| | - Ulla Kidmose
- Aarhus University, Department of Food Science, Agro Food Park 48, DK-8200, Aarhus N, Denmark.
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Mathiesen SL, Mielby LA, Byrne DV, Wang QJ. Music to eat by: A systematic investigation of the relative importance of tempo and articulation on eating time. Appetite 2020; 155:104801. [DOI: 10.1016/j.appet.2020.104801] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 07/07/2020] [Accepted: 07/07/2020] [Indexed: 11/17/2022]
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Junge JY, Bertelsen AS, Mielby LA, Zeng Y, Sun YX, Byrne DV, Kidmose U. Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers. Foods 2020; 9:foods9101425. [PMID: 33050242 PMCID: PMC7600934 DOI: 10.3390/foods9101425] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/02/2020] [Accepted: 10/04/2020] [Indexed: 11/16/2022] Open
Abstract
Tastes interact in almost every consumed food or beverage, yet many aspects of interactions, such as sweet-sour interactions, are not well understood. This study investigated the interaction between sweetness from sucrose and sourness from citric and tartaric acid, respectively. A cross-cultural consumer study was conducted in China (n = 120) and Denmark (n = 139), respectively. Participants evaluated six aqueous samples with no addition (control), sucrose, citric acid, tartaric acid, or a mixture of sucrose and citric acid or sucrose and tartaric acid. No significant difference was found between citric acid and tartaric acid in the suppression of sweetness intensity ratings of sucrose. Further, sucrose suppressed sourness intensity ratings of citric acid and tartaric acid similarly. Culture did not impact the suppression of sweetness intensity ratings of citric or tartaric acid, whereas it did influence sourness intensity ratings. While the Danish consumers showed similar suppression of sourness by both acids, the Chinese consumers were more susceptible towards the sourness suppression caused by sucrose in the tartaric acid-sucrose mixture compared to the citric acid-sucrose mixture. Agglomerative hierarchical cluster analysis revealed clusters of consumers with significant differences in sweetness intensity ratings and sourness intensity ratings. These results indicate that individual differences in taste perception might affect perception of sweet-sour taste interactions, at least in aqueous solutions.
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Affiliation(s)
- Jonas Yde Junge
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark; (J.Y.J.); (A.S.B.); (L.A.M.); (D.V.B.)
- Sino-Danish Center for Education and Research (SDC), 8000 Aarhus, Denmark; (Y.Z.); (Y.-X.S.)
| | - Anne Sjoerup Bertelsen
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark; (J.Y.J.); (A.S.B.); (L.A.M.); (D.V.B.)
| | - Line Ahm Mielby
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark; (J.Y.J.); (A.S.B.); (L.A.M.); (D.V.B.)
| | - Yan Zeng
- Sino-Danish Center for Education and Research (SDC), 8000 Aarhus, Denmark; (Y.Z.); (Y.-X.S.)
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Yuan-Xia Sun
- Sino-Danish Center for Education and Research (SDC), 8000 Aarhus, Denmark; (Y.Z.); (Y.-X.S.)
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Derek Victor Byrne
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark; (J.Y.J.); (A.S.B.); (L.A.M.); (D.V.B.)
- Sino-Danish Center for Education and Research (SDC), 8000 Aarhus, Denmark; (Y.Z.); (Y.-X.S.)
| | - Ulla Kidmose
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark; (J.Y.J.); (A.S.B.); (L.A.M.); (D.V.B.)
- Sino-Danish Center for Education and Research (SDC), 8000 Aarhus, Denmark; (Y.Z.); (Y.-X.S.)
- Correspondence: ; Tel.: +45-2086-5197
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Bertelsen AS, Mielby LA, Alexi N, Byrne DV, Kidmose U. Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions. Foods 2020; 9:foods9020146. [PMID: 32024062 PMCID: PMC7074324 DOI: 10.3390/foods9020146] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 01/24/2020] [Accepted: 01/30/2020] [Indexed: 01/03/2023] Open
Abstract
Aroma-taste interactions, which are believed to occur due to previous coexposure (concurrent presence of aroma and taste), have been suggested as a strategy to aid sugar reduction in food and beverages. However, coexposures might be influenced by individual differences. We therefore hypothesized that aroma-taste interactions vary across individuals. The present study investigated how individual differences (gender, age, and sweet liker status) influenced the effect of aroma on sweetness intensity among young adults. An initial screening of five aromas, all congruent with sweet taste, for their sweetness enhancing effect was carried out using descriptive analysis. Among the aromas tested, vanilla was found most promising for its sweet enhancing effects and was therefore tested across three sucrose concentrations by 129 young adults. Among the subjects tested, females were found to be more susceptible to the sweetness enhancing effect of vanilla aroma than males. For males, the addition of vanilla aroma increased the sweet taste ratings significantly for the 22–25-year-olds, but not the 19–21-year-olds. Consumers were clustered according to their sweet liker status based on their liking for the samples. Although sweet taste ratings were found to vary with the sweet liker status, aroma enhanced the sweetness ratings similarly across clusters. These results call for more targeted product development in order to aid sugar reduction.
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Wang QJ, Mielby LA, Junge JY, Bertelsen AS, Kidmose U, Spence C, Byrne DV. The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review. Foods 2019; 8:E211. [PMID: 31208021 PMCID: PMC6617395 DOI: 10.3390/foods8060211] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 06/11/2019] [Accepted: 06/12/2019] [Indexed: 02/07/2023] Open
Abstract
When it comes to eating and drinking, multiple factors from diverse sensory modalities have been shown to influence multisensory flavour perception and liking. These factors have heretofore been strictly divided into either those that are intrinsic to the food itself (e.g., food colour, aroma, texture), or those that are extrinsic to it (e.g., related to the packaging, receptacle or external environment). Given the obvious public health need for sugar reduction, the present review aims to compare the relative influences of product-intrinsic and product-extrinsic factors on the perception of sweetness. Evidence of intrinsic and extrinsic sensory influences on sweetness are reviewed. Thereafter, we take a cognitive neuroscience perspective and evaluate how differences may occur in the way that food-intrinsic and extrinsic information become integrated with sweetness perception. Based on recent neuroscientific evidence, we propose a new framework of multisensory flavour integration focusing not on the food-intrinsic/extrinsic divide, but rather on whether the sensory information is perceived to originate from within or outside the body. This framework leads to a discussion on the combinability of intrinsic and extrinsic influences, where we refer to some existing examples and address potential theoretical limitations. To conclude, we provide recommendations to those in the food industry and propose directions for future research relating to the need for long-term studies and understanding of individual differences.
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Affiliation(s)
- Qian Janice Wang
- Department of Food Science, Faculty of Science and Technology, Aarhus University, 5792 Aarslev, Denmark.
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Oxford OX2 6GG, UK.
| | - Line Ahm Mielby
- Department of Food Science, Faculty of Science and Technology, Aarhus University, 5792 Aarslev, Denmark.
| | - Jonas Yde Junge
- Department of Food Science, Faculty of Science and Technology, Aarhus University, 5792 Aarslev, Denmark.
| | - Anne Sjoerup Bertelsen
- Department of Food Science, Faculty of Science and Technology, Aarhus University, 5792 Aarslev, Denmark.
| | - Ulla Kidmose
- Department of Food Science, Faculty of Science and Technology, Aarhus University, 5792 Aarslev, Denmark.
| | - Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Oxford OX2 6GG, UK.
| | - Derek Victor Byrne
- Department of Food Science, Faculty of Science and Technology, Aarhus University, 5792 Aarslev, Denmark.
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Hjelm L, Mielby LA, Gregersen S, Eggers N, Bertram HC. Partial substitution of fat with rye bran fibre in Frankfurter sausages – Bridging technological and sensory attributes through inclusion of collagenous protein. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.055] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Wang QJ, Mielby LA, Thybo AK, Bertelsen AS, Kidmose U, Spence C, Byrne DV. Sweeter together? Assessing the combined influence of product‐related and contextual factors on perceived sweetness of fruit beverages. J SENS STUD 2019. [DOI: 10.1111/joss.12492] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Qian Janice Wang
- Crossmodal Research Laboratory, Department of Experimental PsychologyOxford University, New Radcliffe House Oxford United Kingdom
- Department of Food Science, Faculty of Science and TechnologyAarhus University Aarslev Denmark
| | - Line Ahm Mielby
- Department of Food Science, Faculty of Science and TechnologyAarhus University Aarslev Denmark
| | | | - Anne Sjørup Bertelsen
- Department of Food Science, Faculty of Science and TechnologyAarhus University Aarslev Denmark
| | - Ulla Kidmose
- Department of Food Science, Faculty of Science and TechnologyAarhus University Aarslev Denmark
| | - Charles Spence
- Crossmodal Research Laboratory, Department of Experimental PsychologyOxford University, New Radcliffe House Oxford United Kingdom
| | - Derek Victor Byrne
- Department of Food Science, Faculty of Science and TechnologyAarhus University Aarslev Denmark
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Mielby LA, Wang QJ, Jensen S, Bertelsen AS, Kidmose U, Spence C, Byrne DV. See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages. Foods 2018; 7:foods7080119. [PMID: 30049964 PMCID: PMC6112041 DOI: 10.3390/foods7080119] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 07/23/2018] [Accepted: 07/24/2018] [Indexed: 11/16/2022] Open
Abstract
A study was designed to assess whether the individual and combined effects of product-intrinsic and product-extrinsic factors influence the perception of, and liking for, carbonated beverages. Four hundred and one participants tasted samples of one of three flavours (grapefruit, lemon, or raspberry) of carbonated aromatised non-alcoholic beer. The beverages were served in receptacles that differed in terms of their colour (red or black) and weight (lighter-no added weight, or heavier-20 g weight added). Each participant received the same beverage in each of the four different receptacles, and rated how much they liked the drink. They also evaluated the intensity of each beverage's sweetness, bitterness, sourness, and carbonation. The results revealed a significant influence of the colour of the receptacle on perceived carbonation, with the beverages tasted from the red receptacles being rated as tasting more carbonated than when served in black receptacles. In terms of flavour, the participants liked the raspberry beverage significantly more than the others, while also rating it as tasting sweeter and less bitter than either of the other flavours. Furthermore, there was a more complex interaction effect involving the weight of the receptacle: Specifically, the perceived bitterness of the beverage moderated the relationship between the receptacle weight and the perceived carbonation. At high levels of bitterness, the drinks were perceived to be more carbonated when served from the heavier receptacle as compared to the lighter one. These findings highlight the complex interplay of product extrinsic and intrinsic factors on the flavour/mouthfeel perception and preference for beverages, and stress the importance of taking both internal product development and external packaging into account in the design of health-oriented beverages.
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Affiliation(s)
- Line Ahm Mielby
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark.
| | - Qian Janice Wang
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark.
- Crossmodal Research Laboratory, Department of Experimental Psychology, Oxford University, New Radcliffe House, Oxford OX2 6BW, UK.
| | - Sidsel Jensen
- Carlsberg Breweries A/S, J. C. Jacobsens Gade 4, DK-1799 Copenhagen, Denmark.
| | - Anne Sjoerup Bertelsen
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark.
| | - Ulla Kidmose
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark.
| | - Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology, Oxford University, New Radcliffe House, Oxford OX2 6BW, UK.
| | - Derek Victor Byrne
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark.
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