Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation
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)...
| Main Authors: | , , , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/1/5 |
| _version_ | 1827668527295758336 |
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| author | Isabella Endrizzi Danny Cliceri Leonardo Menghi Eugenio Aprea Mathilde Charles Erminio Monteleone Caterina Dinnella Sara Spinelli Ella Pagliarini Monica Laureati Luisa Torri Alessandra Bendini Tullia Gallina Toschi Fiorella Sinesio Stefano Predieri Flavia Gasperi |
| author_facet | Isabella Endrizzi Danny Cliceri Leonardo Menghi Eugenio Aprea Mathilde Charles Erminio Monteleone Caterina Dinnella Sara Spinelli Ella Pagliarini Monica Laureati Luisa Torri Alessandra Bendini Tullia Gallina Toschi Fiorella Sinesio Stefano Predieri Flavia Gasperi |
| author_sort | Isabella Endrizzi |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T03:42:04Z |
| format | Article |
| id | doaj.art-f75eb8dfcdf246a8868e0a190ea70d10 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T03:42:04Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f75eb8dfcdf246a8868e0a190ea70d102023-11-23T11:30:02ZengMDPI AGFoods2304-81582021-12-01111510.3390/foods11010005Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer SegmentationIsabella Endrizzi0Danny Cliceri1Leonardo Menghi2Eugenio Aprea3Mathilde Charles4Erminio Monteleone5Caterina Dinnella6Sara Spinelli7Ella Pagliarini8Monica Laureati9Luisa Torri10Alessandra Bendini11Tullia Gallina Toschi12Fiorella Sinesio13Stefano Predieri14Flavia Gasperi15Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, ItalyCenter Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, ItalyDepartment of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, ItalyDepartment of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, ItalyDepartment of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, ItalyDepartment of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Florence, ItalyDepartment of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Florence, ItalyDepartment of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Florence, ItalyDepartment of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, ItalyDepartment of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, ItalyUniversity of Gastronomic Sciences, Piazza Vittorio Emanuele II, 9, 12042 Pollenzo, ItalyDepartment of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum—University of Bologna, 40126 Bologna, ItalyDepartment of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum—University of Bologna, 40126 Bologna, ItalyCREA, Council for Agricultural Research and Economics, Research Center Food & Nutrition, Via Ardeatina 546, 00178 Rome, ItalyInstitute for Bioeconomy, CNR, National Research Council, Via Gobetti 101, 40129 Bologna, ItalyDepartment of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via Edmund Mach 1, 38010 San Michele all’Adige, ItalyThis 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.https://www.mdpi.com/2304-8158/11/1/5actual likingperceived intensitytastespungencyconsumer segmentationstated liking |
| spellingShingle | Isabella Endrizzi Danny Cliceri Leonardo Menghi Eugenio Aprea Mathilde Charles Erminio Monteleone Caterina Dinnella Sara Spinelli Ella Pagliarini Monica Laureati Luisa Torri Alessandra Bendini Tullia Gallina Toschi Fiorella Sinesio Stefano Predieri Flavia Gasperi Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation Foods actual liking perceived intensity tastes pungency consumer segmentation stated liking |
| title | Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation |
| title_full | Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation |
| title_fullStr | Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation |
| title_full_unstemmed | Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation |
| title_short | Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation |
| title_sort | relationships between intensity and liking for chemosensory stimuli in food models a large scale consumer segmentation |
| topic | actual liking perceived intensity tastes pungency consumer segmentation stated liking |
| url | https://www.mdpi.com/2304-8158/11/1/5 |
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