How information enhances acceptability of a low-fat spread

The effect of nutritional information (fat and salt content) on the acceptance and perceived sensory attributes of a lowfat (40% vegetable fat), low-salt (0.7% NaCl) spread was studied among 50 subjects. Pleasantness, saltiness and melting rate in the mouth were rated without information, after 7 days' of home-use, and with information. The effect of information on ratings was studied before and after home-use. Subjects' concern about food and health was assessed by a background questionnaire. Nutritional information presented before the period of home-use increased the pleasantness and melting-rate ratings, while information Presented after home-use did not significantly affect either pleasantness or sensory ratings. Concern about food and health had a positive effect on pleasantness ratings, and information had stronger impact on concerned subjects. Pleasantness or attribute intensity ratings did not change during the home-use period. The results indicate that information about the nutritional content of food affects hedonic ratings and perceived attribute intensities. Copyright (C) 1996 Elsevier Science Ltd.