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Tasting touches : the influence of tactile stimuli on the salt perception, hedonic taste evaluation and health perception of the consumer

Groothedde, Sara (2019) Tasting touches : the influence of tactile stimuli on the salt perception, hedonic taste evaluation and health perception of the consumer.

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Abstract:This research focuses on reducing excessive salt intake, as this is one of the most pressing health challenges of our time. This study investigates which texture design influences the salt perception, hedonic taste evaluation and health perception. A 3x3 experimental design was carried out, in which 3D printed packaging textures (smooth vs. rough vs. rough/granular) and salt levels in bouillon (minimum salt vs. medium salt vs. maximum salt) were manipulated. The results show that the different salt levels have an influence on salt perception, hedonic taste evaluation and health perception. In addition, the packaging textures can influence the salt perception of the consumer. However, it appears that the amount of salt in a product plays a major role in this, a packaging texture can only affect salt perception when there is enough salt in a product. This research is of value for existing theoretical knowledge, in addition it offers valuable insights for multiple disciplines on how the taste of the consumer can be influenced by different textures. Furthermore, this research can serve as a starting point for further research into how healthy products, in particular with little salt, can be made more attractive for consumers.
Item Type:Essay (Master)
Faculty:BMS: Behavioural, Management and Social Sciences
Subject:05 communication studies
Programme:Communication Studies MSc (60713)
Link to this item:http://purl.utwente.nl/essays/78017
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