Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice.
作者： Rossella Di Monaco , Paolo Masi , Silvana Cavella , Sharon Puleo
关键词: Food choice 、 Affect (psychology) 、 Food science 、 Individual level 、 Solid food 、 Preference 、 Psychology 、 Neophobia
摘要: The study aimed to investigate the role of sensitivity flowability on food liking and choice, relationship between neophobia, its in liking. Five chocolate creams were prepared with different levels flowability, rheological measurements performed characterise them. One hundred seventy-six subjects filled Food Neophobia Scale a choice questionnaire (FCq). FCq was developed evaluate preferences within pair items similar flavour but texture. Secondly, evaluated their for (labelled affective magnitude (LAM) scale) intensity (generalised labelled (gLM) scale). clustered into three groups two preference. effect individual investigated. Finally, according neophobia level. significantly affected solid choice. also by level (p = 0.01), which, turn, not correlated sensitivity. These results confirm that texture affect what person likes drives chooses eat.
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