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The effects of information on sensory ratings and preferences: The importance of attitudes

Shepherd, R, Sparks, P, Bellier, S and Raats, MM (1991) The effects of information on sensory ratings and preferences: The importance of attitudes Food Quality and Preference, 3 (3). pp. 147-155.

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Eighty subjects rated flavoured milk samples which varied in sweetener (sugar versus aspartame) and fat content (full-versus low-fat milk). Twenty of the subjects were in a control condition and received no information about the samples. The remaining sixty subjects initially rated the samples with no information and then rated them again when given information on the fat and sugar content of the samples. Ratings of sweetness, body, healthiness and calorie content were influenced by the information but liking and likelihood of buying were not affected in the overall group. Dividing subjects on the basis of attitudes towards low- and full-fat flavoured milks, however, showed different effects within the two subgroups. When information was given, both liking and rated likelihood of buying increased for the type of sample towards which subjects had a more generally positive attitude. Those subjects with more positive attitudes towards low-fat flavoured milks showed a clear differentiation in ratings of the healthiness of the samples when information was provided. However, those with more positive attitudes towards full-fat flavoured milks did not differentiate the samples in terms of rated healthiness. Similar effects were found when the subjects were divided on the basis of dietary restraint. Those subjects with higher scores for dietary restraint showed greater differentiation of the samples in terms of calorie content, healthiness and sweetness. © 1993.

Item Type: Article
Divisions : Surrey research (other units)
Authors :
Sparks, P
Bellier, S
Date : 1 January 1991
DOI : 10.1016/0950-3293(91)90051-F
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 09:17
Last Modified : 24 Jan 2020 16:31

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