ISSN:
1745-459X
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Chemistry and Pharmacology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The responses of Australians and Japanese to the sweetness of 36 products from 6 food categories, namely beverages, biscuits, cereals, chocolates, fruit juices and jams were compared using ‘sweetness liking’, ‘sweetness strength’ and ‘sweetness just right’ scales. Similar responses were obtained for the two panels with jams and fruit juices, but considerable disagreement particularly as regards ‘sweetness liking’ occurred with beverages, biscuits and chocolates where there was evidence that familiarity with the products influenced sweetness responses. Where it was possible to compare the ‘sweetness strength’ of similar products from each country, e.g., strawberry jam, there were no obvious differences. The sweetness of products from both countries covered a wide range of levels, and liking for sweetness levels appeared to be dependent on the context of the product and familiarity with the product. Prediction of liking for the sweetness level of a particular product does not appear possible and it is clear that with a significant number of products from either country that modification of sweetness levels would be necessary for acceptance by the other culture.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-459X.1994.tb00237.x
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