期刊
FOODS
卷 11, 期 1, 页码 -出版社
MDPI
DOI: 10.3390/foods11010005
关键词
actual liking; perceived intensity; tastes; pungency; consumer segmentation; stated liking
资金
- Italian Sensory Science Society
- Louis Bonduelle Foundation
This study aimed to explore the relationship between actual liking and sensory perception in four food models. The results showed that liking increased with sweetness responsiveness, decreased with sourness and pungency perception, and had an inverted U-shaped relationship with saltiness. The study also identified four clusters of consumers based on their responsiveness to target sensations. Unexpected indications were found, such as adding sugar to coffee or preferring spicy foods differentiated consumers with positive correlations from those with negative correlations.
This study, which was conducted as part of the Italian Taste project, was aimed at exploring the relationship between actual liking and sensory perception in four food models. Each food model was spiked with four levels of prototypical tastant (i.e., citric acid, sucrose, sodium chloride, capsaicin) to elicit a target sensation (TS) at an increasing perceived intensity. Participants (N = 2258; 59% women, aged 18-60) provided demographic information, a stated liking for 40 different foods/beverages, and their responsiveness to tastants in water. A food-specific Pearson's coefficient was calculated individually to estimate the relationship between actual liking and TS responsiveness. Considering the relationship magnitude, consumers were grouped into four food-specific clusters, depending on whether they showed a strong negative (SNC), a weak negative (WNC), a weak positive (WPC), or a strong positive correlation (SPC). Overall, the degree of liking raised in parallel with sweetness responsiveness, fell as sourness and pungency perception increased, and showed an inverted U-shape relationship with saltiness. The SNC clusters generally perceived TSs at higher intensities, except for sourness. Clusters were validated by associating the level of stated liking towards food/beverages; however, some unexpected indications emerged: adding sugar to coffee or preferring spicy foods differentiated those presenting positive correlations from those showing negative correlations. Our findings constitute a step towards a more comprehensive understanding of food preferences.
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