How sensory sensitivity to graininess could be measured?

Area of Science:

• Food Science
• Sensory Science
• Consumer Science

Background:

• Limited literature exists on measuring individual texture sensitivity.
• Understanding texture discrimination is crucial for food preferences and product development.

Purpose of the Study:

• To develop and validate a method for measuring individual sensitivity to graininess in food.
• To cluster consumers based on their graininess sensitivity levels.
• To explore the relationship between graininess sensitivity, liking, and demographic factors.

Main Methods:

• Five cocoa-based cream samples were created with varying refining times.
• Particle size distribution was analyzed using laser diffraction.
• 59 subjects assessed graininess intensity (gLM scales) and liking (LAM scales).
• Consumer data was clustered using power model parameters (exponent and R²).

Main Results:

• Significant differences in perceived graininess were found among the three sensitivity groups (high, moderate, low).
• Liking scores showed minimal differences across groups, except for highly sensitive subjects preferring more refined samples.
• No significant age correlation was found; females showed a slight trend towards higher sensitivity.

Conclusions:

• A novel statistical methodology effectively clusters consumers by graininess sensitivity.
• Sensitivity to texture attributes like graininess can influence food choice but is under-researched.
• The developed method offers a valuable tool for the food industry in product optimization and tailored development.