WP3: Product compositional and multi-sensory factors in food satiation capacity
(WP leader: Derek V. Byrne, AU-FOOD)

Participants: DTU-Food, UCPH-FOOD; AU-MAPP; Food industry companies


The chemical composition and molecular interactions in foods are responsible for the sensory perceived quality and consumers’ acceptance. Furthermore the sensory stimuli in a food are affecting the consumers’ satiation. It is therefore important to stress the effect of food composition on both food satiety and the sensory perceived quality of food performing well being.


The aim of the work packages addressing the topic ‘food complexity’ is two-fold. One aim is to study and elucidate the effect of food composition on sensory perceived properties and consumers liking, desires and satiation. We will study the effect of modification of flavour and structure by studying the interactions between flavours, taste compounds and texture and structure properties on sensory properties, sensory arousal, liking and satiety. We will also study the effect of suppressing and enhancing specific sensory properties on multisensory factors, consumer acceptance and satiation by changing the chemical composition and cross-interactions between components. This could be aroma and flavour compounds or components related to perceived texture such as fat and fibre composition. Various experimental food designs will be set up and analysed by sensory descriptive analysis and the methods for consumer acceptance and satiation developed in the project (WP1).


The second aim entails a basic study of sensory arousal effects on flavour perception and food satisfaction. Here the effect of oral trigeminal stimulation and interactions with the taste modalities will be studied using a so-called gustometry (apparature controlling the taste stimulation by controlling the release of tastants) and psychophysical methods.


The outcome of the work packages is to obtain basic knowledge about how food composition and complexity can be altered to increase the perceived sensory quality, acceptance and satiation, and implement this knowledge in designing new sustainable foods for the future.

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