Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foods

Karina Gonzalez-Estanol, Marieke van Bruinessen, Franco Biasioli, Markus Stieger*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)


Previous studies demonstrated that variability in oral processing behaviors impacts bolus properties and consequently texture and flavor perception. However, most studies followed a prescribed mastication protocol during the products’ sensory evaluations. A better understanding of how variability in habitual eating behavior impacts sensory perception of foods is needed. The aim of this study was to investigate the effect of habitual eating speed (slow vs. fast eaters) on dynamic sensory perception of composite foods. Habitual oral processing behavior of different composite foods was quantified in 105 participants. Participants were divided in fast (n = 53) and slow (n = 52) eaters using a median split. Three formulations of strawberry jams varying in viscosity and sugar content (High Sugar/Low Pectin [Control], High Sugar/High Pectin, Low Sugar/Low Pectin) were used. Composite foods were prepared by spreading jams on breads. Dynamics of dominant sensory attributes of strawberry jams presented with and without breads were evaluated using Temporal Dominance of Sensations (TDS). Dynamic sensory perception of jams and jam–bread combinations differed only slightly for short periods of time between habitual slow and fast eaters. The addition of breads to jams reduced especially the ability of the fast eaters to discriminate between jams differing in formulation. Slow eaters discriminated between different formulations of jams better than fast eaters, regardless of whether jams were presented alone or in combination with breads. We conclude that differences in habitual eating speed between consumers lead to small differences in dynamic sensory perception and discrimination ability of composite foods.

Original languageEnglish
Pages (from-to)1-13
JournalJournal of Food Science
Issue numberS1
Early online date5 Jan 2023
Publication statusPublished - Mar 2023


  • composite foods
  • eating speed
  • oral processing behavior
  • sensory perception
  • TDS


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