Impact of spatial distribution on the sensory properties of multiphase 3D-printed food configurations

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The rise of 3D-printing technology is opening up new possibilities for arranging two or more sensorily distinct phases in a specific manner, and thus potentially creating new sensory experiences. Particularly interesting is the spatial configuration of multiple phases for adjusting flavor and texture perception without changing the overall composition, as such configuration would represent a step towards individualization. In the present study, different 3D configurations of two rheologically and texturally very distinct phases were investigated as to their effect on mechanical properties and sensory perception. Chocolate and cream cheese masses were arranged three-dimensionally (cube-in-cube; layered) by additive manufacturing and characterized by measuring penetration resistance as well as by hedonic, descriptive, and temporal dominance of sensation (TDS) methodologies. By comparing samples with identical phase ratios, three characteristic texture profiles could be generated. How much the samples were liked depended significantly on perceived mouthfeel/texture and product hardness. The mouthfeel was in turn determined by the 3D configuration of the phases. TDS characterization showed either two or three dominance areas of one of the phases, depending on whether chocolate or cream cheese was perceived initially. While the dominance time of chocolate increased with increasing chocolate fraction in samples with chocolate as the external phase, the dominance time of cream cheese in samples with cream cheese as the external phase hardly changed with increasing phase fraction. This was mainly attributed to the very different rheological phase properties of cream cheese and chocolate. Based on the TDS evolution at the later stages of consumption that is rather independent of the initial configuration, the renewal of the relevant interface in the oral cavity was mainly determined by the mixing kinetics of both phases, and secondarily by what phase was perceived to be dominant before a phase dominance change took place. This study shows that in defining the 3D configuration of phases with differing rheological properties, there is considerable potential for adjusting the sensory properties. This is a step towards broader coverage of consumer needs through 3D product design without the need for formulation adjustments.