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Measures of sensory satisfaction and overall satisfaction lead to a more detailed
understanding of consumer’s affective product perception than measures of liking alone
Authors & affiliations:
B. V. Andersen1, G. Hyldig1, I. Viemose2, S. Jensen3, J. Laugesen2 and W. Bredie2
1) National Food Institute, Division of Industrial Food Research, Technical University of Denmark,
Soeltofts Plads, Building 221, DK-2800 Kgs. Lyngby ([email protected])
2) Department of food science, SCIENCE, University of Copenhagen, Rolighedsvej 30, DK-1958
3) Food Metabolomics and Sensory Science, Department of Food, Faculty of Science and
Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev
Abstract: (Your abstract must use Normal style and must fit in this box. Your abstract should be no longer than 300 words. The
box will ‘expand’ over 2 pages as you add text/diagrams into it.)
Affective responses to foods and beverages are often measured by liking alone. However, food
perception depends on multiple factors before, during and after intake, which may not be fully
covered by the assessment of overall liking. The present study measures pre intake- (e.g.
expectations and appropriateness), during intake- (perception of sensory attributes) and post
intake factors (e.g. hunger and stomach feelings) and their correlation to the terms Sensory
Satisfaction (SS) and Overall Satisfaction (OS). SS measures the hedonic response to the
products sensory properties, whereas OS covers a general product appreciation after perceiving
post intake body feelings and well-being, and is measured at several time points after intake. SS
and OS are hypothesised to imply a more discriminative measurement of how products are
perceived by consumers than overall liking.
The present study utilised a cross-over design with 67 consumers drinking a sugar-sweetened
fruit drink (s) and three Stevia-sweetened; one plain (a), one added a Stevia-masking flavour (b)
and one added Stevia-masking flavour + beta-glucan (d). The objectives were to study SS of
Stevia vs. sugar as sweetener, and the effect of fibre addition on perceived drinkability,
satisfaction and post intake body feelings and well-being. Sensory descriptive analysis was used
to characterise products and Electrogastrography was used to record stomach myographic
activity in response to drinks with or without added fibre.
The results showed significant lower scores in “liking of texture” for fruit drink d. This difference
between products could only be detected when measuring “SS”, not when measuring “overall
liking”. Post intake measures of: state of hunger, fullness, energy level, nausea and if the fruit
drink could be felt in the stomach, are shown as potential contributors to OS. The results
indicate a more detailed understanding of consumer’s affective product perception, when
measuring SS and OS compared to overall liking.