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

ABSTRACT: 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 s

SUBMITTER: Martinez-Levy AC 

PROVIDER: S-EPMC8303925 | biostudies-literature | 2021 Jul

REPOSITORIES: biostudies-literature