This study investigated the influence of size and fracture stress (σ_F) of dispersed particles embedded in liquid and semi-solid model food matrices on sensory perception and hedonic response. К-carrageenan particles varying in size (0.8, 2.4, 4.2 mm) and fracture stress (σ_F: 25, 100, 250 kPa) were added (15% w/w) to liquid starch-based model soups and semi-solid protein-based model gels. Sensory profiles were quantified by untrained panellists (n=54) using the Rate-All-That-Apply (RATA) method. Particle size mainly affected the type of sensory descriptors selected by the subjects, whereas fracture stress of particles determined mainly the perceived intensity of selected descriptors. Soups and gels with small particles (0.8mm) were mainly perceived as gritty, whereas soups and gels with medium-sized particles (2.4mm) were mainly perceived as beady. Increasing particle size to 4.2mm caused lumpy and heterogeneous sensations in soups and gels. With variations of particle fracture stress, the perceived intensity of the selected attributes increased or decreased significantly for all particle sizes. Mouthfeel heterogeneity and chewiness increased significantly when increasing the fracture stress from 20 to 100 or 250 kPa. Mechanical contrast did not enhance liking of model soups and gels probably because к-carrageenan particles were perceived as artificial and provided texture contrast without flavour contrast. We conclude that size and fracture stress of dispersed particles embedded in liquid and semi-solid model food matrices affect differently sensory perception with particle size determining type of sensory descriptors selected and particle fracture stress determining intensity of selected sensory attributes.

本实验研究的大小和断裂应力（σ的影响_˚F嵌在感官知觉和响应享乐液体和半固体模型食品基质分散颗粒）。К角叉菜胶的颗粒在尺寸上变化的（0.8，2.4，4.2毫米），断裂应力（σ _˚F：25、100、250 kPa）（15％w / w）添加到液体淀粉基模型汤和半固体蛋白质基模型凝胶中。感觉概况是由未经培训的小组成员（n = 54）使用“全部应用率”（RATA）方法量化的。颗粒大小主要影响对象选择的感觉指标的类型，而颗粒的断裂应力主要决定所选指标的感知强度。带有小颗粒（0.8毫米）的汤和凝胶主要被认为是坚韧不拔的，而具有中等大小（2.4mm）的汤和凝胶主要被认为是珠状的。将粒径增加到4.2mm会在汤和凝胶中造成块状和异质感。随着颗粒断裂应力的变化，对于所有粒径，所选属性的感知强度会显着增加或降低。当断裂应力从20 kPa增加到100 kPa或250 kPa时，口感异质性和耐嚼性显着增加。机械对比不能增强模型汤和凝胶的风味，这可能是因为κ-卡拉胶颗粒被认为是人造的，并且提供了质地对比而没有风味对比。我们得出的结论是，嵌入液体和半固体模型食品基质中的分散颗粒的大小和断裂应力会影响不同的感官知觉，其中颗粒大小决定了所选的感官描述符的类型，而颗粒断裂应力决定了所选感官属性的强度。机械对比不能增强模型汤和凝胶的风味，这可能是因为κ-卡拉胶颗粒被认为是人造的，并且提供了质地对比而没有风味对比。我们得出的结论是，嵌入液体和半固体模型食品基质中的分散颗粒的大小和断裂应力会影响不同的感官知觉，其中颗粒大小决定了所选的感官描述符的类型，而颗粒断裂应力决定了所选感官属性的强度。机械对比不能增强模型汤和凝胶的风味，这可能是因为κ-卡拉胶颗粒被认为是人造的，并且提供了质地对比而没有风味对比。我们得出的结论是，嵌入液体和半固体模型食品基质中的分散颗粒的大小和断裂应力会影响不同的感官知觉，其中颗粒大小决定了所选的感官描述符的类型，而颗粒断裂应力决定了所选感官属性的强度。