Pleasantness ratings and consumption of open sandwiches with varying NaCl and acid contents.
The objective was to compare taste-and-spit pleasantness ratings of open sandwiches to ratings after ad libitum consumption. In the latter test, open sandwiches were ingested one at a time at a laboratory breakfast. Three rye breads of different acid and NaCl concentrations (non-sour + normal NaCl, sour + low NaCl, sour + normal NaCl) were evaluated with butter or margarine with two levels of NaCl (1 or 2 per cent). Subjects (N = 27) rated the samples more pleasant after consumption than in taste-and-spit tests. Mean pleasantness ratings by sample in taste-and-spit and postconsumption tests correlated with the amount of bread consumed (r = 0.63, r = 0.82, respectively). The taste-and-spit ratings of individual subjects correlated poorly with the amount of bread consumed, only three correlation coefficients out of 27 being significant. Taste-and-spit pleasantness ratings can perhaps be used to predict the average consumption of a product but not consumption by individual subjects. The laboratory tests should be developed further to reflect better food acceptability in natural conditions.
Hellemann
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U
Department of Food Chemistry and Technology, University of Helsinki, Finland.
Tuorila
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H
D000328:Adult; D001939:Bread; D002079:Butter; D003611:Dairy Products; D004041:Dietary Fats / Q000008:administration & dosage; D004435:Eating; D005260:Female; D005518:Food Preferences; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D008875:Middle Aged; D010938:Plant Oils; D012727:Sex Characteristics; D012965:Sodium Chloride; D013649:Taste; D013662:Tea
D004041:Dietary Fats; D010938:Plant Oils; D013662:Tea; D012965:Sodium Chloride; D002079:Butter