Effects of food consistency on perceived intensity and eating behavior using soft gels with varying aroma inhomogeneity

Abstract

Our previous study demonstrated that human eating behavior was modified by aroma inhomogeneity (i.e. aroma contrast by changing spatial distribution) and perceived aroma intensity at a given texture. In the present study, effects of food consistency on perceived intensity and eating behavior were investigated using soft gels with varying aroma inhomogeneity. Similar to the previous study, gel samples used were consumable by tongue-palate compression without need of chewing with three consistency conditions. Eating behavior was investigated by electromyography (EMG) recording and bolus analyses, and perceived intensity of aroma, taste, and hardness during eating was examined by sensory evaluation. Data were processed statistically by correlation analysis, linear regression analysis, and analysis of variance. At each aroma inhomogeneity, EMG variables, including duration and activity of the suprahyoid musculature, generally increased with consistency, accompanied with decreased intensity of aroma and taste perception and with increased particle size and saliva content in bolus. Both EMG variables showed the highest correlation with perceived hardness intensity and the lowest with perceived aroma intensity. As aroma inhomogeneity was higher, increases in the EMG variables were less consistency-dependent, and perceived hardness intensity was lower for eating effort. No interaction was found in the EMG variables between consistency and aroma inhomogeneity.