Abstract This study investigated changes in the liking of seasoned food products with novel flavors among Indonesian consumers. Subjects were repeatedly exposed to kangkung (Indonesian-style stir-fried spinach) seasoned with four flavor variants of Korean fermented soybean paste: sweet, umami, hot and spicy, and fermented. Seventy-eight subjects completed the experiment, which consisted of three taste-test trials and four exposure conditioning sessions. Consumer taste tests were applied (1) at the beginning of the experiment, (2) immediately after the completion of four exposure conditioning sessions, and (3) 1 month after the second taste test. The liking ratings of the samples were evaluated as well as the reasons for liking and disliking them. General linear model analysis, general linear mixed model analysis for repeated measure, chi-square analysis, and correspondence analysis were applied to the data. Additionally, cluster analysis was performed to compare the acceptance levels and the drivers of liking in the two groups who had different overall liking baselines. The hedonic and perceptual discrimination abilities of the samples increased for the entire group as the repeated-exposure sessions progressed. Moreover, overall liking score increased with exposures for most of the samples. When consumers were clustered into two groups based on the similarity of their initial preferences for the samples, the initial heterogeneity of sample liking between the two groups decreased in the later stages of the taste-test trials. Stronger agreement between subjects was observed on the preferences for kangkung samples as a whole group after being repeatedly exposed to the samples.

中文翻译：

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学会了解自己喜欢什么：反复接触民族风味的案例研究

摘要 本研究调查了印度尼西亚消费者对具有新颖风味的调味食品的喜好变化。受试者反复接触 kangkung（印尼式炒菠菜），用四种韩国发酵豆酱调味：甜、鲜、辣和发酵。78 名受试者完成了实验，其中包括三个味觉测试试验和四个暴露调节阶段。消费者口味测试适用于 (1) 在实验开始时，(2) 在完成四次暴露调节会话后立即进行，以及 (3) 在第二次口味测试后 1 个月。评估样品的喜欢等级以及喜欢和不喜欢它们的原因。一般线性模型分析，重复测量的一般线性混合模型分析，对数据进行卡方分析和对应分析。此外，还进行了聚类分析以比较具有不同整体喜好基线的两组的接受程度和喜好驱动因素。随着重复暴露会话的进行，整个组的样本的享乐和感知辨别能力增加。此外，大多数样本的整体喜好分数随着曝光量的增加而增加。当消费者根据他们对样品的初始偏好的相似性分为两组时，两组之间的初始样品喜好异质性在味觉测试试验的后期阶段会降低。在反复接触样品后，受试者之间在对 kangkung 样品作为一个整体的偏好方面观察到了更强的一致性。