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

Research output: Contribution to conferencePosterAcademic

Abstract

The acceptance of novel foods is determined by factors pertaining to both products and consumers. From a product perspective, parameters as visual appearance, texture, and flavour are of primary importance to establish the consumer sensory perception and hedonic response. Such response is, however, mediated by other consumer physiological and psychological factors as well as socially and culturally learned expectations. To design successful novel food products, the dynamic interrelationship between these complementary aspects of food consumption should be taken into consideration.The introduction of particles into a product is a common strategy used to create new food products. The perception of a novel composite food with dispersed particles involves both cues that are stimulated prior (exteroceptive; e.g. product visual appearance) and during consumption (interoceptive; e.g. somatosensory and gustatory perception). It is not known how heterogeneity by addition of particles influences expectation, sensory perception and liking. In this study, we focussed on processed cheese, which is known for itshomogeneous texture.
Original languageEnglish
Publication statusPublished - 2019
Event13th Pangborn Sensory Science Symposium - Edinburgh Internationa; Conference Centre, Edinburgh, United Kingdom
Duration: 28 Jul 20191 Aug 2019
http://www.pangbornsymposium.com

Conference

Conference13th Pangborn Sensory Science Symposium
Abbreviated titlePangborn 2019
CountryUnited Kingdom
CityEdinburgh
Period28/07/191/08/19
Internet address

Fingerprint

Cues
Food
Taste Perception
Pleasure
Cheese
Psychology

Cite this

@conference{9bc36cc7e5d2415bb5d4bd5830b25ef4,
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 = "The acceptance of novel foods is determined by factors pertaining to both products and consumers. From a product perspective, parameters as visual appearance, texture, and flavour are of primary importance to establish the consumer sensory perception and hedonic response. Such response is, however, mediated by other consumer physiological and psychological factors as well as socially and culturally learned expectations. To design successful novel food products, the dynamic interrelationship between these complementary aspects of food consumption should be taken into consideration.The introduction of particles into a product is a common strategy used to create new food products. The perception of a novel composite food with dispersed particles involves both cues that are stimulated prior (exteroceptive; e.g. product visual appearance) and during consumption (interoceptive; e.g. somatosensory and gustatory perception). It is not known how heterogeneity by addition of particles influences expectation, sensory perception and liking. In this study, we focussed on processed cheese, which is known for itshomogeneous texture.",
author = "M. Santagiuliana and E. Scholten and Piqueras Fiszman and M.A. Stieger",
note = "P1-208; 13th Pangborn Sensory Science Symposium, Pangborn 2019 ; Conference date: 28-07-2019 Through 01-08-2019",
year = "2019",
language = "English",
url = "http://www.pangbornsymposium.com",

}

Don't judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods. / Santagiuliana, M.; Scholten, E.; Fiszman, Piqueras; Stieger, M.A.

2019. Poster session presented at 13th Pangborn Sensory Science Symposium, Edinburgh, United Kingdom.

Research output: Contribution to conferencePosterAcademic

TY - CONF

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, M.

AU - Scholten, E.

AU - Fiszman, Piqueras

AU - Stieger, M.A.

N1 - P1-208

PY - 2019

Y1 - 2019

N2 - The acceptance of novel foods is determined by factors pertaining to both products and consumers. From a product perspective, parameters as visual appearance, texture, and flavour are of primary importance to establish the consumer sensory perception and hedonic response. Such response is, however, mediated by other consumer physiological and psychological factors as well as socially and culturally learned expectations. To design successful novel food products, the dynamic interrelationship between these complementary aspects of food consumption should be taken into consideration.The introduction of particles into a product is a common strategy used to create new food products. The perception of a novel composite food with dispersed particles involves both cues that are stimulated prior (exteroceptive; e.g. product visual appearance) and during consumption (interoceptive; e.g. somatosensory and gustatory perception). It is not known how heterogeneity by addition of particles influences expectation, sensory perception and liking. In this study, we focussed on processed cheese, which is known for itshomogeneous texture.

AB - The acceptance of novel foods is determined by factors pertaining to both products and consumers. From a product perspective, parameters as visual appearance, texture, and flavour are of primary importance to establish the consumer sensory perception and hedonic response. Such response is, however, mediated by other consumer physiological and psychological factors as well as socially and culturally learned expectations. To design successful novel food products, the dynamic interrelationship between these complementary aspects of food consumption should be taken into consideration.The introduction of particles into a product is a common strategy used to create new food products. The perception of a novel composite food with dispersed particles involves both cues that are stimulated prior (exteroceptive; e.g. product visual appearance) and during consumption (interoceptive; e.g. somatosensory and gustatory perception). It is not known how heterogeneity by addition of particles influences expectation, sensory perception and liking. In this study, we focussed on processed cheese, which is known for itshomogeneous texture.

M3 - Poster

ER -