Does liking and orosensation intensity elicited by sampled foods vary with thermal tasting?

Gary Pickering, Catherine E. Klodnicki

    Research output: Contribution to journalArticlepeer-review

    11 Citations (Scopus)

    Abstract

    Introduction: Food choice and habitual diet-related health outcomes are strongly influenced by the oral sensations elicited by food. Of the biological-based mediators of orosensation, thermal tasting—the capacity to experience phantom taste sensations on lingual thermal stimulation—has not been investigated with respect to orosensation and liking of sampled foods. Methods: Twenty-three female thermal tasters (TTs) and 21 female thermal non-tasters (TnTs) scored liking of (9-point hedonic scale) and the intensity of orosensations elicited by (gVAS) 22 food and beverage items in duplicate using a randomized complete block design in a customized sensory evaluation laboratory. Foods selected included high fat, high sugar, and high salt items. Sampled items were grouped according to the dominant orosensation(s) elicited (sweet, bitter, sour, salty, astringent, creamy, crunchy, crispy, firm, menthol cool, and grainy), and intensity and liking assessed for each group. Results: No significant differences were found for thermal tasting status (TTS) in intensity ratings of orosensory groupings (p(t) > 0.05). TnTs gave higher liking ratings for creamy foods than TTs (t = 5.99, p = 0.015), and their liking of the “aversive” food grouping was higher than for TTs and approached significance (t = 2.97, p = 0.086). Conclusions and Implications: The previously reported variation in orosensation due to TTS observed with simple aqueous solutions, and some beverages may not extend to sampled foods. However, differences in liking are suggested for some food groupings and are worthy of further investigation.
    Original languageEnglish
    Pages (from-to)47-55
    Number of pages9
    JournalChemosensory Perception
    Volume9
    DOIs
    Publication statusPublished - 04 Jun 2016

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