Don't judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods

Marco Santagiuliana, Vani Bhaskaran, Elke Scholten, Betina Piqueras-Fiszman, Markus Stieger*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Scopus)

Abstract

This study investigated how exteroceptive and interoceptive cues influence sensory perception and liking of novel, heterogeneous foods. Twelve heterogeneous cheeses were prepared by adding bell pepper pieces to homogeneous processed cheese matrices. Bell pepper pieces differed in size, hardness, and concentration. Consumers (n = 73)evaluated cheeses in three conditions. In the first condition, subjects tasted cheeses and rated them on sensory properties and liking while being blindfolded (interoceptive condition). In the second condition, participants evaluated expected sensory properties and liking of cheeses presented as pictures together with product descriptions (exteroceptive condition). In the third condition, consumers tasted and evaluated cheeses while visual cues and product descriptions were provided (combined condition). The hardness and concentration of bell pepper pieces predominantly determined variations in sensory perception in the interoceptive and combined conditions, whereas bell pepper size or concentration influenced expected sensory properties in the exteroceptive condition the most. Consumers expected to like the cheeses with small-medium sized bell pepper pieces the most. However, from the other conditions, we observed that piece size does not play a role in determining liking, and that cheeses with soft pieces were actually preferred most. From the comparison of the three conditions, we conclude that both visual and oral sensory cues influence texture and flavour perception of heterogeneous cheeses. Consumers’ liking was not influenced by the cheese's exteroceptive cues during the combined condition. In contrast, interoceptive cues as hardness played a large role in determining variations in consumer's hedonic responses. We conclude that for novel, heterogeneous foods liking after consumption is determined by textural product properties and depends to a large extent on the confirmation of consumers’ sensory expectations.

Original languageEnglish
Pages (from-to)64-77
JournalFood Quality and Preference
Volume77
DOIs
Publication statusPublished - Oct 2019

Fingerprint

novel foods
Cheese
Cues
cheeses
mouth
Food
Capsicum
sweet peppers
Hardness
hardness
sensory properties
processed cheeses
Pleasure
flavor
texture

Keywords

  • Composite foods
  • Mechanical contrast
  • Particles
  • Texture perception

Cite this

@article{d646d9e0758c475592e57f024c35729b,
title = "Don't judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods",
abstract = "This study investigated how exteroceptive and interoceptive cues influence sensory perception and liking of novel, heterogeneous foods. Twelve heterogeneous cheeses were prepared by adding bell pepper pieces to homogeneous processed cheese matrices. Bell pepper pieces differed in size, hardness, and concentration. Consumers (n = 73)evaluated cheeses in three conditions. In the first condition, subjects tasted cheeses and rated them on sensory properties and liking while being blindfolded (interoceptive condition). In the second condition, participants evaluated expected sensory properties and liking of cheeses presented as pictures together with product descriptions (exteroceptive condition). In the third condition, consumers tasted and evaluated cheeses while visual cues and product descriptions were provided (combined condition). The hardness and concentration of bell pepper pieces predominantly determined variations in sensory perception in the interoceptive and combined conditions, whereas bell pepper size or concentration influenced expected sensory properties in the exteroceptive condition the most. Consumers expected to like the cheeses with small-medium sized bell pepper pieces the most. However, from the other conditions, we observed that piece size does not play a role in determining liking, and that cheeses with soft pieces were actually preferred most. From the comparison of the three conditions, we conclude that both visual and oral sensory cues influence texture and flavour perception of heterogeneous cheeses. Consumers’ liking was not influenced by the cheese's exteroceptive cues during the combined condition. In contrast, interoceptive cues as hardness played a large role in determining variations in consumer's hedonic responses. We conclude that for novel, heterogeneous foods liking after consumption is determined by textural product properties and depends to a large extent on the confirmation of consumers’ sensory expectations.",
keywords = "Composite foods, Mechanical contrast, Particles, Texture perception",
author = "Marco Santagiuliana and Vani Bhaskaran and Elke Scholten and Betina Piqueras-Fiszman and Markus Stieger",
year = "2019",
month = "10",
doi = "10.1016/j.foodqual.2019.05.005",
language = "English",
volume = "77",
pages = "64--77",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Elsevier",

}

TY - JOUR

T1 - Don't judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods

AU - Santagiuliana, Marco

AU - Bhaskaran, Vani

AU - Scholten, Elke

AU - Piqueras-Fiszman, Betina

AU - Stieger, Markus

PY - 2019/10

Y1 - 2019/10

N2 - This study investigated how exteroceptive and interoceptive cues influence sensory perception and liking of novel, heterogeneous foods. Twelve heterogeneous cheeses were prepared by adding bell pepper pieces to homogeneous processed cheese matrices. Bell pepper pieces differed in size, hardness, and concentration. Consumers (n = 73)evaluated cheeses in three conditions. In the first condition, subjects tasted cheeses and rated them on sensory properties and liking while being blindfolded (interoceptive condition). In the second condition, participants evaluated expected sensory properties and liking of cheeses presented as pictures together with product descriptions (exteroceptive condition). In the third condition, consumers tasted and evaluated cheeses while visual cues and product descriptions were provided (combined condition). The hardness and concentration of bell pepper pieces predominantly determined variations in sensory perception in the interoceptive and combined conditions, whereas bell pepper size or concentration influenced expected sensory properties in the exteroceptive condition the most. Consumers expected to like the cheeses with small-medium sized bell pepper pieces the most. However, from the other conditions, we observed that piece size does not play a role in determining liking, and that cheeses with soft pieces were actually preferred most. From the comparison of the three conditions, we conclude that both visual and oral sensory cues influence texture and flavour perception of heterogeneous cheeses. Consumers’ liking was not influenced by the cheese's exteroceptive cues during the combined condition. In contrast, interoceptive cues as hardness played a large role in determining variations in consumer's hedonic responses. We conclude that for novel, heterogeneous foods liking after consumption is determined by textural product properties and depends to a large extent on the confirmation of consumers’ sensory expectations.

AB - This study investigated how exteroceptive and interoceptive cues influence sensory perception and liking of novel, heterogeneous foods. Twelve heterogeneous cheeses were prepared by adding bell pepper pieces to homogeneous processed cheese matrices. Bell pepper pieces differed in size, hardness, and concentration. Consumers (n = 73)evaluated cheeses in three conditions. In the first condition, subjects tasted cheeses and rated them on sensory properties and liking while being blindfolded (interoceptive condition). In the second condition, participants evaluated expected sensory properties and liking of cheeses presented as pictures together with product descriptions (exteroceptive condition). In the third condition, consumers tasted and evaluated cheeses while visual cues and product descriptions were provided (combined condition). The hardness and concentration of bell pepper pieces predominantly determined variations in sensory perception in the interoceptive and combined conditions, whereas bell pepper size or concentration influenced expected sensory properties in the exteroceptive condition the most. Consumers expected to like the cheeses with small-medium sized bell pepper pieces the most. However, from the other conditions, we observed that piece size does not play a role in determining liking, and that cheeses with soft pieces were actually preferred most. From the comparison of the three conditions, we conclude that both visual and oral sensory cues influence texture and flavour perception of heterogeneous cheeses. Consumers’ liking was not influenced by the cheese's exteroceptive cues during the combined condition. In contrast, interoceptive cues as hardness played a large role in determining variations in consumer's hedonic responses. We conclude that for novel, heterogeneous foods liking after consumption is determined by textural product properties and depends to a large extent on the confirmation of consumers’ sensory expectations.

KW - Composite foods

KW - Mechanical contrast

KW - Particles

KW - Texture perception

U2 - 10.1016/j.foodqual.2019.05.005

DO - 10.1016/j.foodqual.2019.05.005

M3 - Article

VL - 77

SP - 64

EP - 77

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

ER -