Effect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal-check-all-that-apply

Whether drinking from a cup versus through a straw effects sensory perception is inconclusive, as is whether such differences hold across and within multiple sips. This study aimed to determine if product profiles and product discrimination varied depending on whether a product was sipped from a cup or through a straw. An expert panel (n = 9) investigated differences in temporal profiles of six milkshakes across sipping methods. Temporal discrimination across eight attributes was analyzed on selected time slices, across eight sips using generalized linear model Analysis of Deviance. Sweetness, vanilla, astringency, and liquorice attributes were cited significantly more often sipping through a straw, however sipping from a cup showed more significant attribute discriminations across products. Attribute discrimination was increased across multiple sips compared to sip one. Multiple sip TCATA analysis showed significant effects of sipping method within-sips and over multiple sips emphasizing the effects of sipping method on multiple sip TCATA product discriminations.

Automated summary

This study aimed to investigate the effects of different drinking methods on product characteristics and discrimination. The results showed that sipping through a straw resulted in more pronounced sweetness, vanilla, astringency, and liquorice attributes, while sipping from a cup showed greater attribute discriminations across products. Additionally, attribute discrimination increased across multiple sips.