How sensory sensitivity to graininess could be measured?

Abstract

Considering the lack of the literature and the need for developing a valid method to measure the texture sensitivity, in this study, we investigated the individual sensitivity to discriminate among different levels of graininess. With this purpose, five samples of cocoa‐based creams were prepared, by changing the refining time. Samples were first characterized in terms of particles size distribution, by means of laser diffraction. Then, 59 subjects evaluated the cream sample graininess intensity, by using gLM scales, and their liking, by using LAM scales. The graininess scores of each subject were fitted with a power model, already observed with the instrumental results, estimating both the power law exponent and the R2 coefficient, and using them as clustering parameters. Subjects were then clustered into three groups: high sensitivity; moderate sensitivity; low sensitivity. First, as it was hypothesized, results showed a significant difference between the three groups in terms of perceived graininess. Second, even though results showed a significant difference between the three groups in terms of perceived graininess, only little differences were found in terms of liking scores. Indeed, all the samples were equally liked for both the moderate and low sensitivity groups, whereas a significant trend was observed for the highly sensitive subjects who liked more the most refined samples. No significant relationships were found with age, and only a little trend was observed with gender: females seemed to be more sensitive than males. Texture attributes discrimination ability, as for example sensitivity to graininess, could affect food rejection or preferences and choice, but it is poorly investigated. This exploratory study, proposes a method to cluster consumers, based on their sensitivity. A statistical methodology has been developed to discriminate among consumer sensitivity levels. The results provide useful information about graininess sensitivity suggesting that the used methodologies could be applied to other texture properties resulting in a valid tool for the industry in the development and optimization of tailored new products.

Sensory evaluation and volatile compounds of an alternative ready‐to‐use therapeutic food for malnourished children

“…As reported in the literature, the human graininess detection threshold is higher in high viscous suspensions and gels than the same in low viscous and aqueous suspensions (Imai, Hatae, & Shimada, 1993). Therefore, the study conducted by Puleo, Miele, Cavella, Masi, and Di Monaco (2019) demonstrated that differences in terms of graininess ranging from 25 to 30 µm were not perceived as significant, also considering high sensitive subjects to the graininess. However, assessors were able to discriminate the samples for the number of granules.…”

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

“…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 ).…”

“…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.…”

“…Aware of the gap related to the methods to measure texture sensitivity and of the main troubles affecting the use of real food products, Puleo and colleagues proposed a new approach to measure graininess sensitivity using five samples of chocolate creams, changing only their graininess levels [ 18 ]. The authors were able to cluster subjects into three different groups of sensitivity and also found an effect on individual likings; however, they did not investigate whether individual sensitivities could drive the food choice.…”

“…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.…”