Tuorila H, Meiselman H L, Bell R, Cardello A V, Johnson W
US Army Natick Research, Development and Engineering Center, USA.
Appetite. 1994 Dec;23(3):231-46. doi: 10.1006/appe.1994.1056.
Expected and actual liking for novel and familiar foods were examined under various conditions of sensory and verbal information with 121 subjects who differed in food neophobia. The possible mediating roles of uncertainty about product identity and resemblance to familiar foods were also investigated. Subjects were divided into three verbal information groups (no information; product name; ingredient and use information) balanced for neophobia, age and gender. All groups rated test samples under three sensory conditions: (1) appearance only, (2) appearance and smell and (3) appearance, smell and taste. Neophilics rated novel foods more favorably than did neophobics. Accumulating sensory experience (appearance, smell, taste) decreased liking for novel foods but increased liking for familiar foods. Verbal information generally increased liking for all samples. Liking and certainty of product identity were curvilinearly related for novel foods, but linearly related for familiar foods. Liking for products judged to closely resemble the test product predicted up to 64% of the variability in expected and actual liking. Eight weeks later, subjects rated one of the two novel foods higher than in the first exposure, but no other exposure effects were observed. Our data suggest that information (possibly via reduced uncertainty), resemblance to more familiar foods, and exposure contribute to reducing initially negative responses to novel foods; furthermore, neophobia decreases liking for novel foods similarly at all levels of sensory input (visual, smell and taste).
在各种感官和言语信息条件下，对121名食物新恐惧症程度不同的受试者对新奇食物和熟悉食物的预期喜好和实际喜好进行了研究。还调查了产品身份不确定性和与熟悉食物相似性可能起到的中介作用。受试者被分为三个言语信息组（无信息；产品名称；成分和用途信息），在新恐惧症、年龄和性别方面保持平衡。所有组在三种感官条件下对测试样品进行评分：（1）仅外观，（2）外观和气味，（3）外观、气味和味道。喜欢新奇食物的人对新奇食物的评价比恐惧新奇食物的人更积极。积累感官体验（外观、气味、味道）会降低对新奇食物的喜好，但会增加对熟悉食物的喜好。言语信息通常会增加对所有样品的喜好。对于新奇食物，对产品身份的喜好和确定性呈曲线相关，但对于熟悉食物则呈线性相关。对被判断与测试产品非常相似的产品的喜好预测了预期喜好和实际喜好中高达64%的变异性。八周后，受试者对两种新奇食物中的一种的评分高于首次接触时，但未观察到其他接触效应。我们的数据表明，信息（可能通过降低不确定性）、与更熟悉食物的相似性以及接触有助于减少对新奇食物最初的负面反应；此外，在所有感官输入水平（视觉、嗅觉和味觉）上，新恐惧症对新奇食物喜好的降低作用相似。
