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.

Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation / I. Endrizzi, D. Cliceri, L. Menghi, E. Aprea, M. Charles, E. Monteleone, C. Dinnella, S. Spinelli, E. Pagliarini, M. Laureati, L. Torri, A. Bendini, T.G. Toschi, F. Sinesio, S. Predieri, F. Gasperi. - In: FOODS. - ISSN 2304-8158. - 11:1(2021 Dec 21), pp. 5.1-5.24. [10.3390/foods11010005]

Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation

E. Pagliarini;M. Laureati;
2021

Abstract

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.
actual liking; consumer segmentation; perceived intensity; pungency; stated liking; tastes
Settore AGR/15 - Scienze e Tecnologie Alimentari
21-dic-2021
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/956638
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