Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures

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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Bibliographic Details
Main Authors: Ana C. Martinez-Levy, Elisabetta Moneta, Dario Rossi, Arianna Trettel, Marina Peparaio, Eleonora Saggia Civitelli, Gianluca Di Flumeri, Patrizia Cherubino, Fabio Babiloni, Fiorella Sinesio
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
chocolate pudding
sucrose concentration
heart rate
galvanic skin response
liking
perceived intensity
Online Access:https://www.mdpi.com/2304-8158/10/7/1527

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