Department of Nutritional Science and Food Management, Ewha Womans University, Ewhayeodae-gil 52, Seodaemun-Gu, Seoul 03760, Republic of Korea.
Department of Nutritional Science and Food Management, Ewha Womans University, Ewhayeodae-gil 52, Seodaemun-Gu, Seoul 03760, Republic of Korea.
Food Res Int. 2017 Sep;99(Pt 1):403-412. doi: 10.1016/j.foodres.2017.05.031. Epub 2017 May 29.
This study investigated the development of (dis)liking of various types of natural cheese with repeated exposures among Korean young females in two environment settings. Six types of natural cheese with varying flavor and texture characteristics were selected: Brie, Emmental, Gorgonzola, Gouda, Parmigiano-Reggiano and sharp Cheddar. The subjects were randomly divided into two groups (individual evaluation vs. social interaction) and exposed to all six types of cheeses eight times for 4 weeks. The acceptance scores for these cheeses were monitored at the beginning (first taste test) and end (second taste test) of the exposure test as well as 1 month after the completion of exposure test (third taste test). The results showed that the acceptance of cheese was affected by the cheese type and the number of test trials but not by tasting environment. The acceptance levels were higher for Brie, Gouda and sharp Cheddar than for Emmental, Gorgonzola and Parmigiano-Reggiano. When the subjects were exposed to Brie, Emmental, Gouda, and sharp Cheddar repeatedly, their acceptance level increased significantly. This study demonstrated that the liking of natural cheese can occur through repeated exposure to the cheese, but with the outcome varying with the type of cheese.
本研究在两种环境设置下，调查了韩国年轻女性在多次接触不同类型的天然奶酪后对其（不）喜欢程度的发展。选择了六种具有不同风味和质地特征的天然奶酪：布里干酪、埃曼塔尔奶酪、戈贡佐拉奶酪、高达奶酪、帕玛森-雷吉亚诺奶酪和切达奶酪。将受试者随机分为两组（个体评价与社会互动），并在四周内八次接触所有六种奶酪。在暴露测试的开始（第一次品尝测试）和结束（第二次品尝测试）以及暴露测试完成一个月后（第三次品尝测试），监测这些奶酪的接受评分。结果表明，奶酪的接受程度受到奶酪类型和测试次数的影响，但不受品尝环境的影响。布里干酪、高达奶酪和切达奶酪的接受程度高于埃曼塔尔奶酪、戈贡佐拉奶酪和帕玛森-雷吉亚诺奶酪。当受试者反复接触布里干酪、埃曼塔尔奶酪、高达奶酪和切达奶酪时，他们的接受程度显著提高。本研究表明，通过对奶酪进行反复接触，可以产生对天然奶酪的喜爱，但结果因奶酪类型而异。
