Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures
The past few decades have seen significant methodological and theoretical change within sensory science, including in food sciences. The physiological reaction to the Autonomous Nervous System (ANS) provides insightful information in interpreting consumers’ sensory and affective reactions. In this r...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/7/1527 |
| _version_ | 1797527142024609792 |
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| author | Ana C. Martinez-Levy Elisabetta Moneta Dario Rossi Arianna Trettel Marina Peparaio Eleonora Saggia Civitelli Gianluca Di Flumeri Patrizia Cherubino Fabio Babiloni Fiorella Sinesio |
| author_facet | Ana C. Martinez-Levy Elisabetta Moneta Dario Rossi Arianna Trettel Marina Peparaio Eleonora Saggia Civitelli Gianluca Di Flumeri Patrizia Cherubino Fabio Babiloni Fiorella Sinesio |
| author_sort | Ana C. Martinez-Levy |
| collection | DOAJ |
| description | The past few decades have seen significant methodological and theoretical change within sensory science, including in food sciences. The physiological reaction to the Autonomous Nervous System (ANS) provides insightful information in interpreting consumers’ sensory and affective reactions. In this regard, we investigated how explicit responses of liking and perceived intensity of sensory features (sweet, bitter, and astringency) and implicit objective physiological responses of Heart Rate (HR) and Galvanic Skin Response (GSR) are modulated when varying the sweetness (sucrose concentration with 38; 83; 119; 233 g/kg) level in a cocoa-based product (dark chocolate pudding) and their relationship. The demographic effects on responses were also investigated. Results showed the effects of the sucrose concentration levels on liking and perceived intensity of all the sensory characteristics and on HR responses, which highlighted a significant effect of the sucrose concentration level. As regards the relationship between variables, a significant positive effect was found for the sucrose concentration level 3, where an increase in HR leads to an increase in liking; for the perceived bitterness, a significant positive effect of HR for the sucrose concentration level 1; and for the perceived astringent, a significant positive effect of HR for the sucrose concentration level 2. While we found no significant main effect of gender on our dependent variables, the results highlight a significant main effect of age, increasing the adult population responses. The present research helps to understand better the relationship between explicit and implicit sensory study variables with foods. Furthermore, it has managerial applications for chocolate product developers. The level of sweetness that might be optimal to satisfy at the explicit level (liking) and the implicit level (HR or emotional valence) is identified. |
| first_indexed | 2024-03-10T09:38:53Z |
| format | Article |
| id | doaj.art-0a70815afc4248819d2e756e205c277c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T09:38:53Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0a70815afc4248819d2e756e205c277c2023-11-22T03:46:40ZengMDPI AGFoods2304-81582021-07-01107152710.3390/foods10071527Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported MeasuresAna C. Martinez-Levy0Elisabetta Moneta1Dario Rossi2Arianna Trettel3Marina Peparaio4Eleonora Saggia Civitelli5Gianluca Di Flumeri6Patrizia Cherubino7Fabio Babiloni8Fiorella Sinesio9BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, ItalyCREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, ItalyBrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, ItalyBrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, ItalyCREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, ItalyCREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, ItalyBrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, ItalyBrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, ItalyBrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, ItalyCREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, ItalyThe past few decades have seen significant methodological and theoretical change within sensory science, including in food sciences. The physiological reaction to the Autonomous Nervous System (ANS) provides insightful information in interpreting consumers’ sensory and affective reactions. In this regard, we investigated how explicit responses of liking and perceived intensity of sensory features (sweet, bitter, and astringency) and implicit objective physiological responses of Heart Rate (HR) and Galvanic Skin Response (GSR) are modulated when varying the sweetness (sucrose concentration with 38; 83; 119; 233 g/kg) level in a cocoa-based product (dark chocolate pudding) and their relationship. The demographic effects on responses were also investigated. Results showed the effects of the sucrose concentration levels on liking and perceived intensity of all the sensory characteristics and on HR responses, which highlighted a significant effect of the sucrose concentration level. As regards the relationship between variables, a significant positive effect was found for the sucrose concentration level 3, where an increase in HR leads to an increase in liking; for the perceived bitterness, a significant positive effect of HR for the sucrose concentration level 1; and for the perceived astringent, a significant positive effect of HR for the sucrose concentration level 2. While we found no significant main effect of gender on our dependent variables, the results highlight a significant main effect of age, increasing the adult population responses. The present research helps to understand better the relationship between explicit and implicit sensory study variables with foods. Furthermore, it has managerial applications for chocolate product developers. The level of sweetness that might be optimal to satisfy at the explicit level (liking) and the implicit level (HR or emotional valence) is identified.https://www.mdpi.com/2304-8158/10/7/1527chocolate puddingsucrose concentrationheart rategalvanic skin responselikingperceived intensity |
| spellingShingle | Ana C. Martinez-Levy Elisabetta Moneta Dario Rossi Arianna Trettel Marina Peparaio Eleonora Saggia Civitelli Gianluca Di Flumeri Patrizia Cherubino Fabio Babiloni Fiorella Sinesio Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures Foods chocolate pudding sucrose concentration heart rate galvanic skin response liking perceived intensity |
| title | Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures |
| title_full | Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures |
| title_fullStr | Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures |
| title_full_unstemmed | Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures |
| title_short | Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures |
| title_sort | taste responses to chocolate pudding with different sucrose concentrations through physiological and explicit self reported measures |
| topic | chocolate pudding sucrose concentration heart rate galvanic skin response liking perceived intensity |
| url | https://www.mdpi.com/2304-8158/10/7/1527 |
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