Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures
Abstract
:1. Introduction
2. Materials and Methods
2.1. Participants and Procedure
2.2. Experimental Measures Methods
2.2.1. Self-Report Measures: Liking and Intensity Scales
2.2.2. Physiological Measures: The Autonomic Data Recordings and Signal Processing
3. Results
3.1. Effects of Sucrose Concentration Levels on Self-Reported Liking and Sensation Intensity Rating
3.1.1. Self-Reported Liking
3.1.2. Self-Reported Perceived Sweetness
3.1.3. Self-Reported Perceived Bitterness
3.1.4. Self-Reported Perceived Astringency
3.2. Effects of Sucrose Concentration Levels on Physiological Responses
3.3. Relationship between Self-Reported and Physiological Responses
3.3.1. Liking Evaluation
3.3.2. Intensity Evaluation
3.4. Age Main Effect on Self-Reported and Physiological Responses
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Martinez-Levy, A.C.; Moneta, E.; Rossi, D.; Trettel, A.; Peparaio, M.; Saggia Civitelli, E.; Di Flumeri, G.; Cherubino, P.; Babiloni, F.; Sinesio, F. Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures. Foods 2021, 10, 1527. https://doi.org/10.3390/foods10071527
Martinez-Levy AC, Moneta E, Rossi D, Trettel A, Peparaio M, Saggia Civitelli E, Di Flumeri G, Cherubino P, Babiloni F, Sinesio F. Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures. Foods. 2021; 10(7):1527. https://doi.org/10.3390/foods10071527
Chicago/Turabian StyleMartinez-Levy, Ana C., Elisabetta Moneta, Dario Rossi, Arianna Trettel, Marina Peparaio, Eleonora Saggia Civitelli, Gianluca Di Flumeri, Patrizia Cherubino, Fabio Babiloni, and Fiorella Sinesio. 2021. "Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures" Foods 10, no. 7: 1527. https://doi.org/10.3390/foods10071527