title: Effect of sensory exposure on liking for fat- or sugar-reduced biscuits.
abstract: This study investigates the effect of exposure to fat- or sugar-reduced biscuits on liking for these products. Two sets of biscuits were manufactured, each including a standard variant and 4 variants differing by the level of reduction of either fat or sugar content, to 33% of fat content or 28% of sugar content. Biscuit consumers were recruited to eat either the fat (n = 113) or the sugar-reduced set of biscuits (n = 106). They participated in 5 testing sessions, once a week, in laboratory conditions. During each session, they rated their liking of the 5 variants. At the end of each of the 4 first sessions, consumers were given 16 biscuits for their home consumption during the week. Participants were split into 3 groups of exposure: every week, a control group received the standard variant, a "direct" group received the most reduced variant and a "stepwise" group received a more and more reduced variant. After both control and stepwise exposure, almost no evolution of liking was observed. At the end of the direct exposure period to the 33% fat-reduced variant, liking for this variant significantly improved. On the contrary, after the direct exposure to the 28% sugar-reduced variant, liking only improved for 9 and 16% sugar-reduced variants.
authors.affiliation: CNRS, UMR6265 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; INRA, UMR1324 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; Université Bourgogne-Franche-Comté, UMR Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France. Electronic address: coralie.biguzzi@gmail.com.
authors.forename: Coralie
authors.initials: C
authors.lastname: Biguzzi
authors.affiliation: CNRS, UMR6265 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; INRA, UMR1324 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; Université Bourgogne-Franche-Comté, UMR Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France.
authors.forename: Christine
authors.initials: C
authors.lastname: Lange
authors.affiliation: CNRS, UMR6265 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; INRA, UMR1324 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; Université Bourgogne-Franche-Comté, UMR Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France.
authors.forename: Pascal
authors.initials: P
authors.lastname: Schlich
mesh_terms: D000328:Adult; D001939:Bread; D004032:Diet; D004041:Dietary Fats / Q000008:administration & dosage; D019422:Dietary Sucrose / Q000008:administration & dosage; D004777:Environment; D005247:Feeding Behavior; D005260:Female; D005518:Food Preferences; D005523:Food Supply; D006801:Humans; D008297:Male; D008875:Middle Aged; D009765:Obesity / Q000209:etiology; D013649:Taste; D055815:Young Adult
chemical_list: D004041:Dietary Fats; D019422:Dietary Sucrose
keywords: Biscuit; Direct exposure; Liking; Progressive exposure; Reduced fat; Reduced sugar