Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information

Susanne Bølling Johansen, Tormod Næs, Jorun Øyaas, Margrethe Hersleth

Research output: Contribution to journalJournal articleResearchpeer-review


The main objective of this paper was to study acceptance of yoghurt with different levels of two specific sensory attributes, sweetness and richness, when corresponding information about sugar and fat content was given simultaneously with tasting. A conjoint design was applied to examine the effects of intrinsic attributes (sensory) and extrinsic attributes (health information) on acceptability and purchase probability for calorie-reduced vanilla yoghurt. Based on sensory profiling of 12 yoghurts produced according to an experimental design, four yoghurts varying in sweetness and richness were selected. In the conjoint study this sensory variation was combined with information concerning fat content and sugar content. 153 health conscious consumers participated in a blind testing and a conjoint study. Analyses of variance showed that sweetness and information about sugar content had significant effects on liking and purchase probability. The study showed that conjoint methodology was an appropriate tool to reveal effects of extrinsic and intrinsic product attributes. © 2009 Elsevier Ltd. All rights reserved.
Original languageEnglish
JournalFood Quality and Preference
Issue number1
Pages (from-to)13-21
Number of pages9
Publication statusPublished - Jan 2010
Externally publishedYes


  • Acceptance
  • Conjoint analysis
  • Consumer
  • Health
  • Information
  • Sensory
  • Yoghurt

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