Sensory Aspects of Food Choice: a study of food perception & food preference

Transcription

1 Department of Food and Nutritional Sciences Sensory Aspects of Food Choice: a study of food perception & food preference Dr Lisa Methven & Ayo (Monunrayo) Usikalu 12 March 2015 University of Reading

2 The Role of Sensory in Food Choice & Eating Behaviour Phenotype Genotype Individual Variation Liking for levels of Basic Tastes & Fat partly relate to perception Demographics Response to Pricing Income & Time Socioeconomic Group Age & Health & Diet Socio- Economic Factors Sensory Perception & Preference Food Choice Sensory driven Conceptualisation Cognitive Biases Self Control & Impulsivity Social Norms Discounting Context Status Quo Bias Framing Cognitive Capacity

3 Background to Taste Perception & Preference We have innate liking for sweet, savoury and (arguably) fatty foods a postnatal preference for salt an innate dislike of bitter & sour taste BUT these preferences are DYNAMIC & rapidly modified by experience There are LARGE differences in taste sensitivity AND individual liking of different concentrations of tastants HOW important are these differences in Food Choice Behaviour?

4 Sensory aspects of food choice : previous preference study Deglaire et al, Development of a questionnaire to assay recalled liking for salt, sweet and fat. Food Quality and Preference, 23, French study: web-based food preference questionnaire Questionnaire in 4 sections: liking for sweet, fatty-sweet and fatty-salty foods preferences in the level of seasoning added to foods in terms of salt, sweeteners or fat preferences for types of dishes in a restaurant menu overall questions about sweet-, salt- and fat-related behaviours Validated on n= (construct validity) Needed to be modified for UK foods Could be modified to incorporate liking of other tastes

5 Sensory aspects of food choice : previous perception study Tornwall et al, Identifying flavor preference subgroups. Genetic basis and related eating behavior traits. Appetite, 75, Finnish twins study: Questionnaire, Tasting & Genotyping Related liking of sour & umami tastes & pungency to genotype, taste sensitivity and eating behaviour traits Adventurous eating behaviours were linked to a higher liking of sour & spicy foods, less neophobia and higher liking for fruits & vegetables and to genotypes for 2 taste receptors They did recalled liking of tastes but not recalled perception of tastes which we intend to pilot

6 What do we propose Current PhD (Ayo) will focus on recalled taste perception and preference questionnaires Tailored to UK foods Validated by tasting Moving forward to Acceptance Strategies What else could be done: Taste receptor genotyping (Aroma receptor genotyping) 6

7 Research design Develop Questionnaires (FPQ & FPrQ) Trial Validate / Sensory lab session Analyse Incorporate Acceptance strategies

8 Food Preference Questionnaire

9 Demographic Age Height Weight Allergies Smoking status Alcohol consumption Education Household income

10 Food taste attractions Sweet Salty Sour Umami Bitter Fatty

11 Consumption preference Sweet Salty Sour Umami Bitter Fatty

12 Consumption Behaviour Sweet Salty Sour Umami Bitter Fatty

13 Restaurant Preference Sweet Salty Sour Umami Bitter Fatty

14 Neophobia (Pliner And Hobden 1992) Food relationships

15 Food Perception Questionnaire

16 Liking Sweet Salty Sour Umami Bitter Fatty

17 Intensity Sweet Salty Sour Umami Bitter Fatty

18 Any Questions & Ideas?