Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns.

Sara Spinelli,Cristina Proserpio,Rossella Di Monaco,Ada Braghieri,Erminio Monteleone,John Prescott,Tullia Gallina Toschi,Elena Arena,Caterina Dinnella,Luisa Torri,Isabella Endrizzi,Lapo Pierguidi

doi:10.3390/nu13030866

Abstract

The consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a complete solution since individuals also differ in their preference for sweetness. In this study, we aimed at identifying groups of consumers differing in sweetness optima and sensory-liking patterns. To this end, increasing concentrations of sucrose were added to a chocolate pudding base. This allowed us to (1) investigate if individual differences in sensory responses are associated with different sweet liking optima in a product context, (2) define the psychological and oro-sensory profile of sweet liker phenotypes derived using a product context, and (3) assess if individuals differing in sweet liking optima differ also in consumption and liking of phenol-rich foods and beverages as a function of their sensory properties (e.g., sweeter vs. more bitter and astringent products). Individuals (1208; 58.4% women, 18–69 years) were characterised for demographics, responsiveness to 6-n-propylthiouracil (PROP), personality traits and attitudes toward foods. Three clusters were identified based on correlations between sensory responses (sweetness, bitterness and astringency) and liking of the samples: liking was positively related to sweetness and negatively to bitterness and astringency in High and Moderate Sweet Likers, and the opposite in Inverted U-Shaped. Differences between clusters were found in age, gender and personality. Furthermore, the Inverted-U Shaped cluster was found to have overall healthier food behaviours and preferences, with higher liking and consumption of phenol-rich vegetables and beverages without added sugar. These findings point out the importance of identifying the individual sensory-liking patterns in order to develop more effective strategies to promote the acceptability of healthy phenol-rich foods.

Highlights

Bitter and astringent foods are unacceptable for a substantial proportion of the population
This study demonstrates that individual differences in sweet liking based on responses to chocolate pudding at different concentrations of sucrose are associated with different sensory responses in a product context
This study suggests that it is possible to identify clusters of subjects based on their sensory-hedonic patterns in a product context

Summary

Introduction

Bitter and astringent foods are unacceptable for a substantial proportion of the population. The most well-researched sensory segmentation of consumers is based on responses to the bitter compound 6-npropylthiouracil (PROP). Responses to this compound, which are at least partly genetically determined [4], reflect responses to other bitter compounds, as well as sweetness, sourness, and a variety of oral and odour irritant and textural attributes, in both solutions and foods/beverages [5,6,7,8,9,10,11,12,13,14,15]

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