Effects of colorant concentration and ‘natural colour’ or ‘sodium content’ claim on saltiness perception, consumer liking and emotion, and purchase intent of dipping sauces
Sineenath Sukkwai
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, HatYai, Songkhla, 90112 Thailand
Search for more papers by this authorKongkarn Kijroongrojana
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, HatYai, Songkhla, 90112 Thailand
Search for more papers by this authorPichayaphat Chonpracha
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803-4200 USA
Search for more papers by this authorKairy Dharali Pujols
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803-4200 USA
Search for more papers by this authorJosé R. Alonso-Marenco
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803-4200 USA
Search for more papers by this authorRyan Ardoin
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803-4200 USA
Search for more papers by this authorCorresponding Author
Witoon Prinyawiwatkul
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803-4200 USA
Correspondent: E-mail: [email protected]Search for more papers by this authorSineenath Sukkwai
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, HatYai, Songkhla, 90112 Thailand
Search for more papers by this authorKongkarn Kijroongrojana
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, HatYai, Songkhla, 90112 Thailand
Search for more papers by this authorPichayaphat Chonpracha
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803-4200 USA
Search for more papers by this authorKairy Dharali Pujols
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803-4200 USA
Search for more papers by this authorJosé R. Alonso-Marenco
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803-4200 USA
Search for more papers by this authorRyan Ardoin
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803-4200 USA
Search for more papers by this authorCorresponding Author
Witoon Prinyawiwatkul
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803-4200 USA
Correspondent: E-mail: [email protected]Search for more papers by this authorSummary
Natural colorant (no colorant, NC = 0%; moderate colorant, MC = 1.2%; high colorant, HC = 3.6% w/w) and salt (regular salt, RS = NaCl; reduced sodium, ReS = KCl; no salt, NS) were added in mayonnaise-based dipping sauces to evaluate effects of colorant concentration and ‘natural colorant’ or ‘sodium content’ claim on saltiness expectation, consumer liking and emotion, and purchase intent (PI) of these products. Regardless of the salt type and content, increasing colorant concentration decreased colour liking scores while saltiness expectation tentatively increased as indicated by higher % of ‘too much’ responses for saltiness on a JAR (Just-About-Right) scale. At a given salt type and content, liking scores of salty taste decreased with increasing colorant concentration, both before and after the ‘sodium content’ claim was given to consumers. Emotion scores elicited by consuming dipping sauces were affected by colorant concentration. Positive emotions (good, interested, satisfied) decreased while negative emotions (guilty, unsafe, worried) increased with increasing colorant concentration. Statements of ‘natural colorant’ and ‘sodium content’ claim had minimal effects on elicited emotions and PI.
Supporting Information
| Filename | Description |
|---|---|
| ijfs13704-sup-0001-TableS1.docxWord document, 23.6 KB | Table S1. Emotion scores of dipping sauces after consumers tasted the samples. |
| ijfs13704-sup-0002-TableS2.docxWord document, 23.6 KB | Table S2. Emotion scores of dipping sauces after a statement of ‘sodium content’ was provided to consumers. |
| ijfs13704-sup-0003-TableS3.docxWord document, 23.6 KB | Table S3. Emotion scores of dipping sauces after a statement of ‘natural colourant’ was provided to consumers. |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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