Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation.

ABSTRACT: 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

SUBMITTER: Endrizzi I 

PROVIDER: S-EPMC8750454 | biostudies-literature | 2021 Dec

REPOSITORIES: biostudies-literature