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The Influence of “Tastiness” and “Healthiness” Labels in Cheese Flavor Perception

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Chemosensory Perception

Abstract

Tastiness and healthiness labels are known to influence consumer expectations, acceptance, attention, and hedonic ratings regarding the food so labeled. Surprisingly, few studies have focused on flavor perception in relation to these labels. Thus, the present study rated the perceived intensity of flavors in Comté and Emmental cheeses in three groups named “tastiness group,” “healthiness group,” and “control group” (without label). Results showed a significant effect of the label with Comté cheese, i.e., the intensity of perceived flavors was rated higher with a “tastiness” label than with either no label or with a “healthiness” label and higher with no label than with a “healthiness” label. Furthermore, no significant difference in relation to label was observed in the case of Emmental cheese. Additionally, the effect of label on flavor perception appeared to be strongly dependent on age. These findings are discussed in terms of the possible subsequent influence of changed perception on eating behavior.

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Acknowledgments

The authors are grateful to Richard Howards for his editorial assistance. This research was supported by a grant from the CIGC (Comite Interprofessionnel du Gruyère de Comté—France).

Conflict of interest

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

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Authors and Affiliations

  1. Université de Franche-Comté, Place Leclerc, 25000, Besançon, France

    L. Jacquot, L. Berthaud, C. Diep & G. Brand

  2. Centre des Sciences du Goût et de l’Alimentation (CSGA), 9E Bd Jeanne d’Arc, 21000, Dijon, France

    L. Berthaud, A. Sghaïr, C. Diep & G. Brand

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  1. L. Jacquot
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  2. L. Berthaud
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  3. A. Sghaïr
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  4. C. Diep
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  5. G. Brand
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Correspondence to G. Brand.

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Jacquot, L., Berthaud, L., Sghaïr, A. et al. The Influence of “Tastiness” and “Healthiness” Labels in Cheese Flavor Perception. Chem. Percept. 6, 53–59 (2013). https://doi.org/10.1007/s12078-013-9146-z

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  • DOI: https://doi.org/10.1007/s12078-013-9146-z

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