| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4317461 | Food Quality and Preference | 2012 | 6 Pages |
Abstract
⺠Repeated exposure (eight events) to no added salt soup increases liking for that soup. ⺠Familiarity of no added salt soup increases with exposure. ⺠Rated saltiness of salty and no added salt soups increases with exposure. ⺠Changes in salt perception do not solely account for liking change. ⺠No added salt soup post exposure liking equals initial liking of preferred salt level.
Keywords
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Food Science
Authors
Lisa Methven, Elodie Langreney, John Prescott,