Sensory suggestiveness and labeling: Do soy labels bias taste?

Brian Wansink, Se Bum Park

Research output: Contribution to journalArticle

88 Citations (Scopus)

Abstract

Can labels suggestively influence sensory perceptions and taste? Using a "Phantom Ingredient" taste test, we show that the presence or absence of a labeled ingredient (soy) and the presence or absence of a health claim negatively bias taste perceptions toward a food erroneously thought to contain soy. We found a label highlighting soy content made health claims believable but negatively influenced perceptions of taste for certain segments of consumers. Our results and discussion provide better direction for researchers who work with ingredient labeling as well as for those who work with soybean products.

Original languageEnglish
Pages (from-to)483-491
Number of pages9
JournalJournal of Sensory Studies
Volume17
Issue number5
DOIs
Publication statusPublished - 2002 Nov

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All Science Journal Classification (ASJC) codes

  • Food Science
  • Sensory Systems

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