Premium
EFFECTS OF DELIVERY METHOD ON THE SENSORY PERCEPTION OF SEMISOLID DAIRY DESSERTS
Author(s) -
ENGELEN L.,
DE WIJK R.A.,
PRINZ J.F.
Publication year - 2004
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2004.011403.x
Subject(s) - food science , sensory system , perception , chemistry , psychology , cognitive psychology , neuroscience
This study tests the possibility that sensory attributes are affected by the method by which a food is transferred to the mouth. For example, hot liquids appear to be considerably hotter when taken through a straw than when taken using a cup. Pre‐weighed samples of two vanilla flavoured dairy custards were presented, in random order, to 16 trained panellists using a spoon, an 11‐mm diameter straw or a modified straw that had a 4‐mm diameter constriction within it. Panellists rated products using a subset of attributes generated by a quantitative descriptive analysis panel. The amount ingested was measured by re‐weighing each sample after assessment. Each experiment was repeated three times. There were significant differences in the amount ingested for the two products. The delivery method had no effect on the sensory attributes of the products other than for thickness and melting, where products taken with the spoon were rated as less viscous than when taken through a straw. The constriction in the straw had no effect on either the amount ingested or on any of the sensory attributes. This study demonstrates that resistance to sucking does not affect perception of thickness.