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Effects of repeat consumption on pleasantness, preference and intake

Marion M. Hetherington (Department of Psychology, University of Dundee, Dundee, Scotland)
Ali Bell (Department of Psychology, University of Dundee, Dundee, Scotland)
Barbara J. Rolls (Nutrition Department, Penn State University, PA, USA)

British Food Journal

ISSN: 0007-070X

Article publication date: 1 August 2000

Abstract

The pleasantness of a food declines with consumption and this phenomenon has been demonstrated reliably in the short‐term. To investigate long‐term effects of repeat consumption on pleasantness, preference and intake, 21 volunteers consumed either a salty snack (french fries) or sweet snack (chocolate) every day for 15 days. Four dependent variables were measured: pleasantness ratings, ranked preference, frequency of consumption and ad libitum intake. Daily pleasantness of taste ratings decreased across the exposure period only for chocolate. Ranked preference for chocolate declined during the sweet snack condition and increased during the salty snack condition. Preference for french fries remained the same during the salty snack condition and increased during the sweet snack condition. Frequency of consuming chocolate outside the laboratory decreased during the sweet snack exposure. No such pattern was found for french fries in either condition. Ad libitum intake in the laboratory remained the same over time for both foods. Short‐term sensory‐specific satiety within the eating episode was consistent over time. Therefore, long‐term monotony effects were found only for pleasantness, preference and frequency of eating chocolate following repeated exposure, but these changes had no impact on ad libitum intake. Systematic, repeat exposure to a single food provides a useful paradigm for investigating the development of monotony.

Keywords

Citation

Hetherington, M.M., Bell, A. and Rolls, B.J. (2000), "Effects of repeat consumption on pleasantness, preference and intake", British Food Journal, Vol. 102 No. 7, pp. 507-521. https://doi.org/10.1108/00070700010336517

Publisher

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MCB UP Ltd

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