Taste adaptation during the eating of sweetened yoghurt

M.J.M. Theunissen, I.A. Polet, J.H.A. Kroeze, H.N.J. Schifferstein

Research output: Contribution to journalArticleAcademicpeer-review

16 Citations (Scopus)


Taste adaptation, a gradual decline of taste intensity with prolonged stimulation, is frequently observed in laboratory experiments. However, during normal eating the taste of food does not seem to decrease or disappear. During eating, the presence of saliva, the interactions between tastants and odorants, and mouth movements can influence the time course of taste intensity. Therefore, results from standard laboratory adaptation experiments about adaptation seem of limited relevance to the prediction of the time course of taste intensity when eating real foods. We studied whether taste adaptation occurs when subjects eat yogurt, sweetened with two concentrations of sucrose (3.75 and 7.5Ž In addition, we examined whether this adaptation is related to taste adaptation measured with a filter paper method. During the eating of yogurt, sweetness intensity declined with time, whereas sourness intensity did not. As expected, taste adaptation in the ″yogurt task″ was only slightly correlated to adaptation measured with filter paper.
Original languageEnglish
Pages (from-to)21-27
Publication statusPublished - 2000

Fingerprint Dive into the research topics of 'Taste adaptation during the eating of sweetened yoghurt'. Together they form a unique fingerprint.

Cite this