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@ARTICLE{Schicker:1025356,
      author       = {Schicker, Doris and Rramani, Qëndresa and Lim, Shirley Xue
                      Li and Saruco, Elodie and Pleger, Burkhard and Weber, Bernd
                      and Schultz, Johannes and Freiherr, Jessica and Ohla,
                      Kathrin},
      title        = {{T}aste {I}t! 7-{D}ay exposure to a protein-enriched milk
                      drink increases its smell, taste, and flavor familiarity and
                      facilitates acquisition of taste familiarity of a novel
                      protein drink},
      journal      = {Food quality and preference},
      volume       = {106},
      issn         = {0950-3293},
      address      = {Amsterdam},
      publisher    = {Elsevier},
      reportid     = {FZJ-2024-02819},
      pages        = {104808 -},
      year         = {2023},
      abstract     = {Novel and reformulated food, in particular protein-enhanced
                      drinks, provide an important strategy to promotehealthy
                      eating. Despite their availability, protein-enriched foods
                      are not widely accepted, likely owing to theirunexpected
                      “taste”. Those expectations change with experience and
                      exposure may improve product acceptance.However, the sensory
                      drivers of this phenomenon are unknown. In this randomised,
                      controlled, multi-center trialwith pre and post intervention
                      measurements, 100 healthy adult participants consumed either
                      a novel proteinenrichedmilk drink (PD) or a conventional
                      milk drink (CD) for seven days. Participants evaluated
                      familiarity andhedonic value of the taste, smell, and flavor
                      of different milk drinks including the intervention drinks
                      in thelaboratory before and after a seven day exposure. A
                      novel protein-enhanced drink was evaluated after
                      interventiononly. Exposure to PD increased familiarity of
                      its smell, taste, and especially flavor. The perception of
                      theother non-exposed drinks was unchanged. PD exposure also
                      led to increased taste familiarity of a novel proteindrink
                      suggesting that the “acquired taste” transfers to other
                      protein drinks. While PD hedonic ratings wereunaffected by
                      exposure, increased familiarity was positively associated
                      with hedonic ratings for all three sensorymodalities smell,
                      taste, and flavor. No changes in the perception of any drink
                      were observed in the groupconsuming the CD. The transfer of
                      the acquired taste familiarity to a novel drink after 7-days
                      of exposure to anunfamiliar protein-enriched drink indicates
                      that exposure may increase acceptance of similar drinks.},
      cin          = {INM-3},
      ddc          = {660},
      cid          = {I:(DE-Juel1)INM-3-20090406},
      pnm          = {5251 - Multilevel Brain Organization and Variability
                      (POF4-525)},
      pid          = {G:(DE-HGF)POF4-5251},
      typ          = {PUB:(DE-HGF)16},
      UT           = {WOS:000991086400001},
      doi          = {10.1016/j.foodqual.2023.104808},
      url          = {https://juser.fz-juelich.de/record/1025356},
}