Familiarity, monotony, or variety: The role of flavor complexity in food intake

E.P. Köster*, J. Mojet

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

12 Citations (Scopus)

Abstract

The perceived complexity of new food products plays a crucial role in their introduction to the market. Simple flavors and textures that have the advantage of being accepted at first sight quickly become boring, whereas complex new tastes are not immediately liked, but have to pass a phase of exploration before becoming liked for a much longer time. The mechanisms that govern these processes are discussed in the chapter, and ways are indicated that lead to the introduction of products with long-lasting success.

Original languageEnglish
Title of host publicationFlavor
Subtitle of host publicationFrom Food to Behaviors, Wellbeing and Health
EditorsP. Etiévant, Elisabeth Guichard, Christian Salles, Andree Voilley
PublisherWoodhead Publishing
Pages277-291
ISBN (Electronic)9780081003008
ISBN (Print)9780081002957
DOIs
Publication statusPublished - 2016

Publication series

NameWoodhead Publishing Series in Food Science, Technology and Nutrition
PublisherWoodhead publishing
Volume299

Keywords

  • Arousal motivation theory
  • Consumer insight
  • Food boredom
  • Implicit real-world methodology
  • Market introduction strategy
  • Perceived flavor complexity

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