WP1: Sensory factors in food satisfaction
(WP leader: Grethe Hyldig, DTU-Food)

Participants: DTU-IMM; UCPH-FOOD; Sub4. SMO; Food industry companies

 

Hypothesis: Sensory satisfaction with food is multi-dimensional and includes sensory perceptions, feelings and memories from the eating-satiety cascade. The variables underlying sensory food satisfaction can be modelled to establish relationships between expectations, sensory experiences and food components.

 

Tasks and methods: Task 1 aims to develop a full vocabulary for satisfaction with food/meals including the sensations, perceptions, feelings related to consumption from before, during and after the eating process. This vocabulary will address the semantic attributes for the sensory perceptions (flavour, texture, appearance and arousal), non-sensory (wanting, desire, etc.) and the feelings during ingestion and post-ingestion (like stomach feelings, fullness, etc.) as well as satisfaction with food/meals. The temporal aspects and memories will part of the WP work. Dr Jos Mojet (Sub.SMO) will function as an advisor on the experimental designs and memory aspects. Task 2 will entail case studies together with the other WP’s and industrial collaborators to determine the satisfaction with the food/meals. Using and adapting the most modern preference mapping modelling techniques the primary drivers of satisfaction with food/meals will be determined also considering attribute clustering leading to a final model as the result of WP1.

 

Outcome: A better understanding of what is affecting satisfaction with foods, a vocabulary and methodology for measuring as well as a model for sensory satisfaction with different foods.

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