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The approaches proposed across the years do not investigate specific texture attributes but rather the overall (oral/non-oral) tactile acuity, using tools that do not reflect the real perception of the food texture. As with the other senses, individual differences in how textures are perceived may contribute to how texture preferences develop.ĭespite the awareness that texture influences food acceptance during life, it is doubtful how different texture sensitivities may lead to different food preferences. While research has largely explored how individual differences in genetics and physiology, related to taste and odour perception, interact with food experiences to contribute to food likes and dislikes, few studies have examined texture perception sensitivity and how it affects food preferences, despite the belief of its importance in food choice. These results confirm that texture sensitivity and food neophobia affect what a person likes and drives what a person chooses to eat.įood texture plays a pivotal role in how foods and beverages are perceived and whether food is liked or disliked. The liking of chocolate creams was also affected by the individual level of neophobia ( p = 0.01), which, in turn, was not correlated to flowability sensitivity. The sensitivity to flowability significantly affected the liking of chocolate creams and the solid food choice. Finally, the subjects were clustered into two groups according to their food neophobia level. The effect of individual flowability sensitivity on food choice was investigated. The subjects were clustered into three groups of sensitivity and two groups of choice preference. Secondly, the subjects evaluated their liking for creams (labelled affective magnitude (LAM) scale) and the flowability intensity (generalised labelled magnitude (gLM) scale). The FCq was developed to evaluate preferences within a pair of food items similar in flavour but different in texture. One hundred seventy-six subjects filled in the Food Neophobia Scale and a food choice questionnaire (FCq). Five chocolate creams were prepared with different levels of flowability, and rheological measurements were performed to characterise them. If you wish a simple accompaniment, I remain at the listening of any request.The study aimed to investigate the role of sensitivity to flowability on food liking and choice, the relationship between sensitivity to flowability and food neophobia, and its role in food liking. There is no obligation on your part to have a sexual relationship if you

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