METHODOLOGICAL ISSUES
CONCERNING MEASURING
SENSORY SATISFACTION
Barbara Vad Andersen
Post Doc, Sensory & Consumer Science, Aarhus University
[email protected]
AU
AARHUS
UNIVERSITY
BARBARA VAD ANDERSEN
25 AUGUST 2015
THE FOCUS OF THE PRESENTATION
How to measure
sensory satisfaction?
Is sensory
satisfaction different
from liking?
AU
AARHUS
UNIVERSITY
When to measure
sensory satisfaction?
Which factors affect
sensory satisfaction?
METHODOLOGICAL ISSUES
CONCERNING MEASURING
SENSORY SATISFACTION
How does sensory
satisfaction relate to food
satisfaction?
Can sensory
satisfaction be used
to regulate intake?
Other issues..
BARBARA VAD ANDERSEN
25 AUGUST 2015
THE FOCUS OF THE PRESENTATION
How to measure
sensory satisfaction?
Is sensory
satisfaction different
from liking?
AU
AARHUS
UNIVERSITY
When to measure
sensory satisfaction?
Which factors affect
sensory satisfaction?
METHODOLOGICAL ISSUES
CONCERNING MEASURING
SENSORY SATISFACTION
How does sensory
satisfaction relate to food
satisfaction?
Can sensory
satisfaction be used
to regulate intake?
Other issues..
BARBARA VAD ANDERSEN
25 AUGUST 2015
ABOUT SENSORY SATISFACTION
Definition
Sensory satisfaction; a positive evaluative response to food,
evoked by the foods appearance, odour, taste and texture
Timing of measurement
Pre intake
Question asked
If you consider the foods appearance, odour, taste and texture
all together, how satisfied do you then feel?
During intake
Post intake
Scale
Extremely
unsatisfied
AU
AARHUS
UNIVERSITY
Neither satisfied
nor unsatisfied
Extremely
satisfied
BARBARA VAD ANDERSEN
25 AUGUST 2015
IS SENSORY SATISFACTION
DIFFERENT FROM OVERALL LIKING?
Similarities
Differences

Hedonic response to the sensory
experience

Preferably measured during intake

Rated on 9 pt. scale

Different hedonic constructs. (Sensory)
satisfaction is somewhat more related to
performance relative to expectations than
liking is (H.T. Lawless & H. Heymann, 2010)
How do we determine if sensory satisfaction is a
different hedonic construct than overall liking?
Product discriminability
AU
AARHUS
UNIVERSITY
Attention to sensory properties
Other perspectives..
BARBARA VAD ANDERSEN
25 AUGUST 2015
IS SENSORY SATISFACTION
DIFFERENT FROM OVERALL LIKING?
4
apple-cherry fruit drinks
AU
AARHUS
UNIVERSITY
Overall
liking
Liking
Appearance
Liking
Odour
Drinking
Pleasure
Liking
Taste
Liking
Texture
Liking
after taste
Sensory
satisfaction
Stev.
Fla-Fib6.36 (1.6)
Stev.
Fla+Fib6.01 (1.7)
Stev.
Fla+Fib+
5.76 (1.9)
Suc.
Fla-Fib6.42 (1.5)
P-value
6.72 (0.9) a
6.74 (1.1) a
5.74 (1.2) b
6.67 (1.0) a
< .0001
6.35 (0.9) ac
6.03 (1.3) bc
5.73 (1.5) b
6.41 (0.9) a
< .0001
6.54 (1.4) a
6.25 (1.6) a
5.58 (2.0) b
6.65 (1.4) a
< .0001
6.37 (1.7)
6.03 (1.7)
5.99 (1.8)
6.5 (1.6)
NS
6.91 (1.2) a
6.71 (1.2) a
5.28 (2.2) b
6.91 (1.1) a
< .0001
6.15 (1.5) a
5.60 (1.8) b
5.66 (1.7) ab
6.22 (1.5) a
< .01
6.42 (1.5) a
6.03 (1.7) ab
5.45 (2.0) b
6.48 (1.5) a
< .001
B.V.
NS
Andersen et al.
Liking of the
respective sensory
properties was
better reflected in
Sensory
Satisfaction than
in Overall Liking
Sensory
satisfaction is a
more
discriminative
measure than
Overall Liking
BARBARA VAD ANDERSEN
25 AUGUST 2015
IS SENSORY SATISFACTION
DIFFERENT FROM OVERALL LIKING?
Overall
liking
Liking
Appearance
Liking
Odour
Liking
Taste
Liking
Texture
Sensory
satisfaction
3
vanilla flavoured yoghurts
AU
AARHUS
UNIVERSITY
Y1:
4.3%
protein
Y2:
5.3%
protein
P-value
6.9
Y3:
4.3% protein
+ modified
starch
6.6
6.5
5.9 a
6.6 b
6.8 b
< .0001
6.2
6.1
6.2
NS
6.5
7.0
6.6
NS
5.4 a
7.3 c
6.7 b
< .0001
6.2 a
6.7 b
6.5 ab
.032
L.
NS
H. Mielby et al.
Liking of the
respective sensory
properties was
better reflected in
Sensory
Satisfaction than
in Overall Liking
Sensory
satisfaction is a
more
discriminative
measure than
Overall Liking
BARBARA VAD ANDERSEN
25 AUGUST 2015
IS SENSORY SATISFACTION
DIFFERENT FROM OVERALL LIKING?
Which
sensory properties do consumers primarily pay attention to
when rating Overall Liking and Sensory Satisfaction, respectively?
“Taste”
(flavour) is the most important sensory input for Liking
Moskowitz
& Krieger, 1992; H.R. Moskowitz, 1995
Do
consumers pay equal attention to appearance, odour, taste and
texture when rating Sensory Satisfaction?
AU
AARHUS
UNIVERSITY
BARBARA VAD ANDERSEN
25 AUGUST 2015
IS SENSORY SATISFACTION
DIFFERENT FROM OVERALL LIKING?
Appearance
Odour
Taste
Texture
Appearance
Odour
Taste
Texture
4
apple-cherry fruit drinks
AU
AARHUS
UNIVERSITY
Sensory satisfaction
t
95% CI
Raw
mean
slope
5.01
0.33 – 0.76
0.54
2.33
0.06 – 0.72
0.39
11.1
0.72 – 1.03
0.88
4.02
0.28 – 0.83
0.55
Overall liking
4.58
0.29 – 0.73
0.51
2.85
0.12 – 0.67
0.40
16.54 0.77 – 0.98
0.87
4.83
0.36 – 0.86
0.61
B.V.
Relative
mean
slope
0.23
0.16
0.37
0.23
0.21
0.17
0.36
0.25
Andersen et al.
Consumers paid
most attention to
liking of taste
(p<.05). Attention
to appearance,
odour and texture
did not differ
significantly.
Same tendency
for Overall Liking
and Sensory
Satisfaction with
regard to
importance of
sensory properties
BARBARA VAD ANDERSEN
25 AUGUST 2015
IS SENSORY SATISFACTION
DIFFERENT FROM OVERALL LIKING?
YES !
…AND NO!
…
it depends on how you decide to approach the question
AU
AARHUS
UNIVERSITY
BARBARA VAD ANDERSEN
25 AUGUST 2015
REGULATED INTAKE
BASED ON SATISFACTION
It
is often argued that foods that are palatable and provide sensory pleasure lead to
overeating
Palatability

can affect appetite related response variables (Sørensen et al. 2003)
Palatability  hunger ↑ and fullness ↓

Palatability  hunger ↓ and fullness ↑
Why?
Sensory Satisfaction?
..Some meals might be liked but suffer when if comes to sensory satisfaction..
AU
AARHUS
UNIVERSITY
BARBARA VAD ANDERSEN
25 AUGUST 2015
REGULATED INTAKE
BASED ON SATISFACTION
Increased trigeminal
stimulation:
 faster decrease in
hunger (NS)
 increase in satiation
(NS)
 decreased hunger 1
hour post intake
(p= .028).
a main soup effect
was found on
 wanting (p= .0005),
non-spiced soup ↑
 sensory satisfaction
(p= .004),
spiced soup ↑
2
tomato soups
AU
AARHUS
UNIVERSITY
BARBARA VAD ANDERSEN
25 AUGUST 2015
CAN SENSORY SATISFACTION
BE USED TO REGULATE INTAKE?
”YES”
… the study shows that Sensory Satisfaction holds potential to be used as a strategy to regulate
intake
… However, studies with ad libitum intake and/or pre-load are needed
AU
AARHUS
UNIVERSITY
BARBARA VAD ANDERSEN
25 AUGUST 2015
ACKNOWLEDGEMENTS
The SensWell team, especially:
Senior Research Scientist, Grethe Hyldig
Professor, Per Brockhoff
Post Doc, Line Holler Mielby
Associate Professor, Per Møller
Professor, Wender Bredie
Professor, Derek Byrne
AU
AARHUS
UNIVERSITY
BARBARA VAD ANDERSEN
25 AUGUST 2015
THANKS!
SOME OF THE STUDIES ARE ILLUSTRATED AT POSTERS
PLEASE VISIT THEM DURING SESSION 2
P2.138
AU
AARHUS
UNIVERSITY
P2.139
P2.140
P2.162
BARBARA VAD ANDERSEN
25 AUGUST 2015