Hardness sensitivity: Are old, young, female and male subjects all equally sensitive?

Puleo, Sharon; Valentino, Marika; Masi, Paolo; Monaco, Rossella Di

doi:10.1016/j.foodqual.2020.104118

Cited by 14 publications

(23 citation statements)

References 70 publications

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“…This behaviour confirmed the weak acuity of the lowly sensitive group in contrast with the highly sensitive group, who gave upward scores as the solid concentration increased. The results are absolutely in agreement with previous research [ 18 , 32 ]. Puleo and colleagues clustered people according to their graininess [ 18 ] and hardness [ 32 ] sensitivity, basing their approach on the correlation between the instrumentally measured parameters and sensory perceptions.…”

Section: Discussionsupporting

confidence: 93%

“…Therefore, it was assumed that sensory scores should follow the same trend exhibited by the instrumentally measured stress overshoot, with the increase in the solid concentration, that is, an upward linear relationship. Thus, the flowability scores of each subject were fitted with a linear equation, according to Puleo and colleagues [ 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 ], estimating both the slope and the R 2 coefficient and using them as clustering parameters according to the quartile distribution ( Table 3 ).…”

Section: Resultsmentioning

confidence: 99%

“…Applying the method proposed by Puleo and colleagues [ 18 , 32 ], and thus considering subjects clustered for different flowability sensitivities, the lowly sensitive subjects evaluated the perceived flowability of the two less concentrated samples with higher scores compared to moderately and highly sensitive subjects. On the contrary, the lowly sensitive subjects evaluated the perceived flowability of the two most concentrated samples with lower scores compared to moderately and highly sensitive subjects.…”

Section: Discussionmentioning

confidence: 99%

“…Repeated-measures ANOVA and a multiple comparison test (Duncan’s test) were used to evaluate whether differences among the samples (used as a repeated factor) were statistically significant ( p ≤ 0.05) in terms of perceived flowability. At the same time, subjects were split into three groups, lowly sensitive (LS), moderately sensitive (MS) and highly sensitive (HS), according to the approach proposed by Puleo et al [ 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 ], considering that HS subjects have a discrimination ability comparable to the instrument.…”

Section: Methodsmentioning

confidence: 99%

“…With these considerations, the aim of this study was threefold. The first aim was to use the method proposed by Puleo and colleagues [ 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 ] to measure the sensitivity to flowability using chocolate creams as the target real food. Flowability was chosen as a key texture attribute because it is considered one of the most dominant sensory characteristics of semisolid foods [ 11 ], together with viscosity.…”

Section: Introductionmentioning

confidence: 99%

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Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice

Puleo

Masi

Cavella

et al. 2021

Foods

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The study aimed to investigate the role of sensitivity to flowability on food liking and choice, the relationship between sensitivity to flowability and food neophobia, and its role in food liking. Five chocolate creams were prepared with different levels of flowability, and rheological measurements were performed to characterise them. One hundred seventy-six subjects filled in the Food Neophobia Scale and a food choice questionnaire (FCq). The FCq was developed to evaluate preferences within a pair of food items similar in flavour but different in texture. Secondly, the subjects evaluated their liking for creams (labelled affective magnitude (LAM) scale) and the flowability intensity (generalised labelled magnitude (gLM) scale). The subjects were clustered into three groups of sensitivity and two groups of choice preference. The effect of individual flowability sensitivity on food choice was investigated. Finally, the subjects were clustered into two groups according to their food neophobia level. The sensitivity to flowability significantly affected the liking of chocolate creams and the solid food choice. The liking of chocolate creams was also affected by the individual level of neophobia (p = 0.01), which, in turn, was not correlated to flowability sensitivity. These results confirm that texture sensitivity and food neophobia affect what a person likes and drives what a person chooses to eat.

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