Jozina Mojet | Wageningen University and Research Centre (original) (raw)

Papers by Jozina Mojet

Research paper thumbnail of Köster E, Mojet J: Flops analysis : a useful tool for future innovations (Part 2 : The reduction of future flop risks). AgroFOOD industry hi-tech 2012;23:6–10

Agro Food Industry Hi Tech, 2012

Research paper thumbnail of The role of memory in food choice and liking

Research paper thumbnail of Effects of starting weaning exclusively with vegetables on vegetable intake at the age of 12 and 23 months

Appetite, 2014

The low vegetable intake in children may be attributed to their low preference for vegetables. Du... more The low vegetable intake in children may be attributed to their low preference for vegetables. During the first year of life, first taste preferences are formed, which may track over time. In a previous study to increase infants' vegetable intake and liking, we found that at the start of weaning, infants had a higher vegetable intake in the lab after repeated exposure to vegetable purées than to fruit purées. The current study is a follow-up of these infants at the age of 12 and 23 months, and examined whether the group that started weaning with vegetables continued eating more vegetables than the group that started weaning with fruits. At 12 (n = 86) and 23 (n = 81) months of age the children's daily vegetable consumption was reported by their parents using a 3-day food diary. The intake of green beans and apple purée was measured in the laboratory. Reported daily intake of vegetables at 12 months of age was 38 % higher (P = 0.02) in the vegetable group (75 ± 43 g) than in the fruit group (54 ± 29 g), but was similar for both groups at 23 months of age (49 ± 43, 57 ± 35 g, respectively; NS). Both at 12 and 23 months of age, apple and green beans intake in the lab did not differ significantly between the groups. These findings suggest that weaning exclusively with vegetables results in a higher daily vegetable consumption until at least 12 months of age. More research is needed to investigate how to maintain this effect.

Research paper thumbnail of Taste perception with age: pleasantness and its relationships with threshold sensitivity and supra-threshold intensity of five taste qualities

Food Quality and Preference, 2005

The relationships between threshold sensitivity, supra-threshold intensity of NaCl, KCl, sucrose,... more The relationships between threshold sensitivity, supra-threshold intensity of NaCl, KCl, sucrose, aspartame, acetic acid, citric acid, caffeine, quinine HCl, monosodium glutamate (MSG) and inosine 5 0-monophosphate (IMP), and the pleasantness of these stimuli in products, were studied in 21 young subjects (19-33 yr) and 21 older subjects (60-75 yr). For the young, threshold sensitivity was unrelated to supra-threshold intensity for all tastants and in all experimental conditions. For the elderly, in a few cases a relationship was found between threshold sensitivity and suprathreshold intensity, but only when subjects wore a nose clip. The optimally preferred concentration did not differ between the elderly and the young when the products were tasted without a nose clip, except for both sweet tastants, where elderly men showed a higher optimally preferred concentration than did the young. The optimally preferred concentration did not depend on the pleasantness of the foods and was unrelated to threshold sensitivity, but did show a negative correlation with the supra-threshold intensity of sucrose, aspartame and citric acid for the elderly and of NaCl, sucrose and caffeine for the young. This study does not support the assumption that age-related loss of taste sensitivity will inevitably lead to a preference for taste-enhanced foods.

Research paper thumbnail of Explorative study : observation of situational influences on human eating behaviour

Research paper thumbnail of Theories of food choice development

Understanding consumers of food products, 2007

Research paper thumbnail of Effects of repeated exposure to either fruits or vegetables during the first 18 days of weaning on infant's fruit and vegetable acceptance

Research paper thumbnail of Interaction and Compensation Mechanisms between the Senses WP5, D5.1: Knowledge Inventory Content

Research paper thumbnail of The sensory wheel of virgin olive oil

Research paper thumbnail of IUFoST Scientific Information Bulletin (SIB) Meeting the Food Needs of the Ageing Population – Implications for Food Science and Technology Over 65 Year Olds – An Overlooked Segment of the Population

Research paper thumbnail of Simple improvement of consumer fit in external preference mapping

Food Quality and Preference, 2003

In the common implementation of external preference mapping consumer preferences are fitted as po... more In the common implementation of external preference mapping consumer preferences are fitted as polynomial functions of the first two principal components (PCs) of the sensory data. A major weakness of the method is the relatively small number of consumers that can be significantly fitted. Several researchers have proposed to improve the consumer fit by including higher-numbered PCs in the analysis. We have explored the possibility of including higher-numbered PCs while restricting the model choice to the simplest polynomial function, i.e. the (linear) vector model. In addition, we have developed a heuristic decision rule for determining the number of PCs to keep in the fit. A practical example is discussed where the consumer fit improved from 51% (two PCs, polynomial) to 80% (five PCs, vector).

Research paper thumbnail of Taste perception with age

... This is a fee based service. More information. The database is produced by Wageningen UR Libr... more ... This is a fee based service. More information. The database is produced by Wageningen UR Library. mail icon Wageningen Digital Library, 24 February 2010. ... Record number, 1719935. Title,Taste perception with age show extra info. Jozina Mojet. Author(s), Mojet, J. ...

Research paper thumbnail of The effect of a health claim on repeated liking for two health beneficial foods

Research paper thumbnail of The Influence of Packaging Information on Appreciation and Freshness Perception of 'High Pressure Processed' Carrots

Research paper thumbnail of Taste, flavour and texture memory : an incidental learning experiment on children, young and elderly people

Research paper thumbnail of Observational and questionnaire-based studies on the role of product information for a newly developed welfare friendly food product

Research paper thumbnail of Impact of fermentation and maturation of infusion Pilsner worts on starch oligomers and flavour attributes

Research paper thumbnail of Preferences of fresh pineapple by European consumers

Research paper thumbnail of Interaction and Compensation Mechanisms between the Senses WP5, D5.1: Knowledge Inventory Content

Research paper thumbnail of Maximizing salt reduction while retaining consumer appreciation

Research paper thumbnail of Köster E, Mojet J: Flops analysis : a useful tool for future innovations (Part 2 : The reduction of future flop risks). AgroFOOD industry hi-tech 2012;23:6–10

Agro Food Industry Hi Tech, 2012

Research paper thumbnail of The role of memory in food choice and liking

Research paper thumbnail of Effects of starting weaning exclusively with vegetables on vegetable intake at the age of 12 and 23 months

Appetite, 2014

The low vegetable intake in children may be attributed to their low preference for vegetables. Du... more The low vegetable intake in children may be attributed to their low preference for vegetables. During the first year of life, first taste preferences are formed, which may track over time. In a previous study to increase infants' vegetable intake and liking, we found that at the start of weaning, infants had a higher vegetable intake in the lab after repeated exposure to vegetable purées than to fruit purées. The current study is a follow-up of these infants at the age of 12 and 23 months, and examined whether the group that started weaning with vegetables continued eating more vegetables than the group that started weaning with fruits. At 12 (n = 86) and 23 (n = 81) months of age the children's daily vegetable consumption was reported by their parents using a 3-day food diary. The intake of green beans and apple purée was measured in the laboratory. Reported daily intake of vegetables at 12 months of age was 38 % higher (P = 0.02) in the vegetable group (75 ± 43 g) than in the fruit group (54 ± 29 g), but was similar for both groups at 23 months of age (49 ± 43, 57 ± 35 g, respectively; NS). Both at 12 and 23 months of age, apple and green beans intake in the lab did not differ significantly between the groups. These findings suggest that weaning exclusively with vegetables results in a higher daily vegetable consumption until at least 12 months of age. More research is needed to investigate how to maintain this effect.

Research paper thumbnail of Taste perception with age: pleasantness and its relationships with threshold sensitivity and supra-threshold intensity of five taste qualities

Food Quality and Preference, 2005

The relationships between threshold sensitivity, supra-threshold intensity of NaCl, KCl, sucrose,... more The relationships between threshold sensitivity, supra-threshold intensity of NaCl, KCl, sucrose, aspartame, acetic acid, citric acid, caffeine, quinine HCl, monosodium glutamate (MSG) and inosine 5 0-monophosphate (IMP), and the pleasantness of these stimuli in products, were studied in 21 young subjects (19-33 yr) and 21 older subjects (60-75 yr). For the young, threshold sensitivity was unrelated to supra-threshold intensity for all tastants and in all experimental conditions. For the elderly, in a few cases a relationship was found between threshold sensitivity and suprathreshold intensity, but only when subjects wore a nose clip. The optimally preferred concentration did not differ between the elderly and the young when the products were tasted without a nose clip, except for both sweet tastants, where elderly men showed a higher optimally preferred concentration than did the young. The optimally preferred concentration did not depend on the pleasantness of the foods and was unrelated to threshold sensitivity, but did show a negative correlation with the supra-threshold intensity of sucrose, aspartame and citric acid for the elderly and of NaCl, sucrose and caffeine for the young. This study does not support the assumption that age-related loss of taste sensitivity will inevitably lead to a preference for taste-enhanced foods.

Research paper thumbnail of Explorative study : observation of situational influences on human eating behaviour

Research paper thumbnail of Theories of food choice development

Understanding consumers of food products, 2007

Research paper thumbnail of Effects of repeated exposure to either fruits or vegetables during the first 18 days of weaning on infant's fruit and vegetable acceptance

Research paper thumbnail of Interaction and Compensation Mechanisms between the Senses WP5, D5.1: Knowledge Inventory Content

Research paper thumbnail of The sensory wheel of virgin olive oil

Research paper thumbnail of IUFoST Scientific Information Bulletin (SIB) Meeting the Food Needs of the Ageing Population – Implications for Food Science and Technology Over 65 Year Olds – An Overlooked Segment of the Population

Research paper thumbnail of Simple improvement of consumer fit in external preference mapping

Food Quality and Preference, 2003

In the common implementation of external preference mapping consumer preferences are fitted as po... more In the common implementation of external preference mapping consumer preferences are fitted as polynomial functions of the first two principal components (PCs) of the sensory data. A major weakness of the method is the relatively small number of consumers that can be significantly fitted. Several researchers have proposed to improve the consumer fit by including higher-numbered PCs in the analysis. We have explored the possibility of including higher-numbered PCs while restricting the model choice to the simplest polynomial function, i.e. the (linear) vector model. In addition, we have developed a heuristic decision rule for determining the number of PCs to keep in the fit. A practical example is discussed where the consumer fit improved from 51% (two PCs, polynomial) to 80% (five PCs, vector).

Research paper thumbnail of Taste perception with age

... This is a fee based service. More information. The database is produced by Wageningen UR Libr... more ... This is a fee based service. More information. The database is produced by Wageningen UR Library. mail icon Wageningen Digital Library, 24 February 2010. ... Record number, 1719935. Title,Taste perception with age show extra info. Jozina Mojet. Author(s), Mojet, J. ...

Research paper thumbnail of The effect of a health claim on repeated liking for two health beneficial foods

Research paper thumbnail of The Influence of Packaging Information on Appreciation and Freshness Perception of 'High Pressure Processed' Carrots

Research paper thumbnail of Taste, flavour and texture memory : an incidental learning experiment on children, young and elderly people

Research paper thumbnail of Observational and questionnaire-based studies on the role of product information for a newly developed welfare friendly food product

Research paper thumbnail of Impact of fermentation and maturation of infusion Pilsner worts on starch oligomers and flavour attributes

Research paper thumbnail of Preferences of fresh pineapple by European consumers

Research paper thumbnail of Interaction and Compensation Mechanisms between the Senses WP5, D5.1: Knowledge Inventory Content

Research paper thumbnail of Maximizing salt reduction while retaining consumer appreciation

Research paper thumbnail of Are implicit emotion measurements evoked by food unrelated to liking?

In an effort to find a simple method to measure implicit and unconscious emotional effects of foo... more In an effort to find a simple method to measure implicit and unconscious emotional effects of food consumption, a number of methods were compared in an experiment in which 3 groups of at least 24 subjects were each exposed to a pair of yoghurts of the same brand and marketed in the same way, but with different flavours or fat content. The methods used were eye tracking of the packaging, face reading during consumption, a new emotive projection test (EPT) and an autobiographical reaction time test based on mood congruency. In the emotive projection test the subjects rated photographs of others on 6 positive and 6 negative personality traits after having eaten the yoghurt. It showed clear differences in two of the three pairs of yoghurt. The autobiographical congruency test failed to reach significance although all findings went in the same direction as the ones in the EPT. Liking and familiarity with the products were also measured and the fact that they were not related to the emotional effects was established. Eye tracking showed effects of familiarity when the measurements before and after consumption of the yoghurts were compared. The results of the face reading test are not reported due to technical difficulties. Although liking itself was not correlated with the emotional effects in the emotive projection test, shifts in liking caused by consumption of the product did, indicating the emotional importance of pleasant surprise or disappointment in the confrontation between the expected and the actual experience of the product. Sensory differences in the fruit flavours had no effects on the emotional reactions, but change in fat content did, while vanilla flavour had a strong positive emotional effect.