Differences in oral processing behavior of consumers varying in age, gender and ethnicity lead to changes in bolus properties but only to small differences in dynamic texture perception of sausages

Abstract

Consumer characteristics such as age, gender and ethnicity influence food oral processing behavior. The aim of this study was to determine the effect of age, gender and ethnicity on consumption...

Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods

“…While previous studies with specific chewing protocols demonstrated that eating speed had a strong effect on bolus properties, flavor release, and consequently on texture and flavor perception (Luckett & Seo, 2017; Tarrega et al., 2008), our study shows that large differences in habitual eating speed have limited effect on dynamic sensory perception, which is in line with previous studies that categorized consumers according to their natural consumption time (Aguayo‐Mendoza et al., 2020; de Lavergne et al., 2015). Even though habitual slow eaters showed a better discrimination ability than habitual fast eaters, it seems that eating speed explains interindividual variability in dynamic sensory perception of foods only to a limited extent.…”

“…This is in general agreement with Aguayo‐Mendoza et al. (2020) who showed that dynamic texture perception of sausages was similar for consumers differing in age, gender, and ethnicity at the beginning and end of mastication and only minor differences in dynamic texture perception between consumer groups were observed during the middle stages of mastication with low dominance rates. We speculate that variations in habitual consumption time might cause considerable differences in bolus properties but do not necessarily lead to considerable difference in dynamic sensory perception.…”

“…Minor differences in dynamic texture perception between consumer groups were observed only during the middle stages of mastication with low dominance rates. It was concluded that variations in habitual consumption time led to considerable differences in bolus properties but only small differences in dynamic texture perception of sausages (Aguayo‐Mendoza et al., 2020). In both studies (Aguayo‐Mendoza et al., 2020; de Lavergne et al., 2015), participants were characterized according to their habitual eating speed, which decreased when sensory evaluations were performed.…”

“…It was concluded that variations in habitual consumption time led to considerable differences in bolus properties but only small differences in dynamic texture perception of sausages (Aguayo‐Mendoza et al., 2020). In both studies (Aguayo‐Mendoza et al., 2020; de Lavergne et al., 2015), participants were characterized according to their habitual eating speed, which decreased when sensory evaluations were performed. A better understanding of how variability in naturally occurring mastication behavior impacts sensory perception of foods is needed.…”

Predicting thickness perception of liquid food products from their non-Newtonian rheology

“…Sensory analysis. A strict protocol was followed for the sensory assessment of the samples of sets 1 & 2 by an experienced, highly trained test panel of 11-14 members (experienced in evaluating products, not intentionally all female, average age 54.6 ± 7.4 years old; the panel's gender balance has previously been shown not to influence overall texture perception 56 ). Products were offered in a sequential monadic blind test using 3-digit codes.…”