Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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    We will mail you new results for this query: keywords==Composite food
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From first to last bite: Temporal dynamics of sensory and hedonic perceptions using a multiple-intake approach
Bommel, Roelien van; Stieger, Markus ; Boelee, Nicole ; Schlich, Pascal ; Jager, G. - \ 2019
Food Quality and Preference 78 (2019). - ISSN 0950-3293
Composite food - Multiple-intake assessment - Temporal Dominance of Sensations (TDS) - Temporal drivers of liking (TDL)

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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