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From first to last bite: Temporal dynamics of sensory and hedonic perceptions using a multiple-intake approach

Abstract : Sensory perceptions evolve over time. Evaluation of sensory and hedonic perceptions after one bite are common. However, single bite assessments do not represent normal eating behaviour as consumers eat food portions with multiple bites. We hypothesise that dynamics of sensations and hedonics not only evolve within a bite but also evolve over bites. This study aims to investigate the temporal dynamics of sensations and hedonic perceptions using multiple-intake assessment employing Temporal Dominance of Sensations (TDS) and Alternated Temporal Drivers of Liking (A-TDL). Seventy-six participants evaluated six yogurts with granola pieces varying in size, hardness and concentration. An attentional shift was observed from yogurt attributes (creamy and sour) in the beginning of each mouthful to granola attributes (sweet, wheat and sticky) at the end of each mouthful. Sticky sensations gradually increased in dominance duration from the first to the fifth mouthful for five of six yogurts demonstrating the built up of dominance of this attribute. Creamy, crunchy and sweet were observed to be positive drivers of liking, consequently increasing liking. Sour and sticky were negative drivers of liking, decreasing liking upon dominance of these attributes. We conclude that consumer's sensory perception of food products changes from bite to bite. Our findings indicate that multiple-intake evaluations of dynamic sensations provide additional information about food perception, such as the built up of sensations from bite to bite. These changes in sensations cannot be captured by single bite assessments.
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https://hal.inrae.fr/hal-02618525
Contributor : Migration Prodinra <>
Submitted on : Monday, May 25, 2020 - 2:54:32 PM
Last modification on : Thursday, March 11, 2021 - 3:42:18 AM

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Roelien van Bommel, Markus Stieger, Nicole Boelee, Pascal Schlich, Gerry Jager. From first to last bite: Temporal dynamics of sensory and hedonic perceptions using a multiple-intake approach. Food Quality and Preference, Elsevier, 2019, 78, pp.103748. ⟨10.1016/j.foodqual.2019.103748⟩. ⟨hal-02618525⟩

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