Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns
| Autor: | Caterina Dinnella, Elena Arena, Lapo Pierguidi, Erminio Monteleone, Isabella Endrizzi, Tullia Gallina Toschi, Cristina Proserpio, Luisa Torri, John F. Prescott, Ada Braghieri, Rossella Di Monaco, Sara Spinelli |
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| Přispěvatelé: | Spinelli S., Prescott J., Pierguidi L., Dinnella C., Arena E., Braghieri A., Di Monaco R., Toschi T.G., Endrizzi I., Proserpio C., Torri L., Monteleone E., Spinelli, S., Prescott, J., Pierguidi, L., Dinnella, C., Arena, E., Braghieri, A., Di Monaco, R., Toschi, T. G., Endrizzi, I., Proserpio, C., Torri, L., Monteleone, E. |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0301 basic medicine
Male Sensory-liking pattern sensory-liking patterns Cluster Analysis Food science Big Five personality traits Personality trait media_common Nutrition and Dietetics digestive oral and skin physiology food and beverages 04 agricultural and veterinary sciences Sweetness Middle Aged 040401 food science Preference sweet liking Phenol-rich food Food Fortified Taste Threshold Female Psychology lcsh:Nutrition. Foods and food supply Human Personality Adult Demographics Adolescent media_common.quotation_subject Food Preference lcsh:TX341-641 Context (language use) Sensory system Added sugar Individual difference Article Food Preferences 03 medical and health sciences Young Adult 0404 agricultural biotechnology stomatognathic system Humans PROP individual differences Aged 030109 nutrition & dietetics Cluster Analysi Phenol Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI phenol-rich foods Propylthiouracil Sweetening Agents phenol-rich foods sweet liking sensory-liking patterns individual differences personality traits PROP personality traits Sweetening Agent Food Science |
| Zdroj: | Nutrients Volume 13 Issue 3 Nutrients, Vol 13, Iss 866, p 866 (2021) |
| ISSN: | 2072-6643 |
| DOI: | 10.3390/nu13030866 |
| Popis: | The consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a complete solution since individuals also differ in their preference for sweetness. In this study, we aimed at identifying groups of consumers differing in sweetness optima and sensory-liking patterns. To this end, increasing concentrations of sucrose were added to a chocolate pudding base. This allowed us to (1) investigate if individual differences in sensory responses are associated with different sweet liking optima in a product context, (2) define the psychological and oro-sensory profile of sweet liker phenotypes derived using a product context, and (3) assess if individuals differing in sweet liking optima differ also in consumption and liking of phenol-rich foods and beverages as a function of their sensory properties (e.g., sweeter vs. more bitter and astringent products). Individuals (1208 58.4% women, 18–69 years) were characterised for demographics, responsiveness to 6-n-propylthiouracil (PROP), personality traits and attitudes toward foods. Three clusters were identified based on correlations between sensory responses (sweetness, bitterness and astringency) and liking of the samples: liking was positively related to sweetness and negatively to bitterness and astringency in High and Moderate Sweet Likers, and the opposite in Inverted U-Shaped. Differences between clusters were found in age, gender and personality. Furthermore, the Inverted-U Shaped cluster was found to have overall healthier food behaviours and preferences, with higher liking and consumption of phenol-rich vegetables and beverages without added sugar. These findings point out the importance of identifying the individual sensory-liking patterns in order to develop more effective strategies to promote the acceptability of healthy phenol-rich foods. |
| Databáze: | OpenAIRE |
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