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Adding condiments to foods: How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise?

Author:
van Eck, Arianne, Fogliano, Vincenzo, Galindo-Cuspinera, Verónica, Scholten, Elke, Stieger, Markus
Source:
Food quality and preference 2019 v.73 pp. 154-170
ISSN:
0950-3293
Subject:
carrots, condiments, food quality, hardness, lipid content, mayonnaise, models, questionnaires, taste sensitivity, viscosity
Abstract:
Foods with condiments such as bread with spreads or vegetables with dips are frequently consumed. The aim of this study was to understand how dynamic and static sensory perception changes when foods are consumed together with condiments. Two carriers (bread, carrot) varying in hardness were combined with condiments (mayonnaises) varying in fat content and viscosity to obtain model composite foods. Dynamic sensory perception was assessed using Temporal Dominance of Sensations (TDS) with attribute lists describing both carrier- and condiment-related attributes. Static sensory perception was evaluated using Rate-All-That-Apply (RATA) with attribute lists descriptive for either bread, carrot or mayonnaise. Carrier foods (bread, carrot) had a larger influence on dynamic and static sensory perception of carrier-condiment combinations than condiments (mayonnaises). Sensations related to mayonnaises (sour, creamy) were dominant at later stages of consumption when these were combined with harder bread or carrots. Hard bread or carrots reduced intensities of several mayonnaise-related attributes (sour, dairy when combined with bread; creamy, after taste when combined with carrots) to a larger extent than soft bread or carrots. Consumer sensitivity to discriminate between foods was not affected by the presence of other food items when differences in bread, carrots or mayonnaise properties were large. In case of smaller differences between food properties, consumer sensitivity to discriminate between foods declined and depended on the food type it was combined with. We conclude that the product properties of both solid carrier foods and condiments and their interaction during consumption impact dynamic and static sensory perception of carrier-condiment combinations.
Agid:
6229895