A trained panel of 19 subjects were asked to rate a number of sensory attributes of commercially available vanilla custard desserts. Stimuli were placed in plastic cups and were sampled using 11-mm-diameter straws. In total, 304 samples were weighed before and after sampling and the volume ingested was calculated. The subjects were categorized into two groups on the basis of the mean volume ingested per sample (<and >10.6 mL). There were significant differences in the ratings between the two groups for temperature, creamy, astringent, melting and airy mouthfeels and rough and fatty after-feel. We suggest that in sensory testing, it is important to either control or measure bite size to reduce intersubject variability. Manufacturers and caterers may also be able to modify the perception of their products by providing cues to the appropriate bite size by controlling the size of the spoon or container provided.
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.