Abstract The response variable of overall liking is often used to measure consumers’ overall hedonic response to food. However, little research is done to understand, if liking of all four sensory modalities; appearance, odour, taste and texture, are reflected in the evaluation of overall liking, or if a single sensory modality stands out and is of most importance. The term sensory satisfaction was recently introduced as an alternative to overall liking and should (at least in theory) be used by consumers as a more holistic response variable than overall liking. The aim of the analyses reported in the present paper were, to study the importance of the sensory modalities (liking of appearance, odour, taste and texture) in consumers’ evaluation of overall liking and compare the findings to the importance of the sensory modalities (liking of appearance, odour, taste and texture) in consumers’ evaluation of sensory satisfaction. The data came from a cross-over consumer case-study on apple-cherry fruit drinks (n = 67). The fruit drinks varied in: type of sweetener used, and addition of aroma and fibre. The modalities driving overall liking and sensory satisfaction were studied through slopes of a regression line relating overall liking and sensory satisfaction, respectively, to liking of the sensory modalities: liking of appearance, -odour, -taste and -texture. Results showed the steepest slope between overall liking and liking of taste, whereas the least steep slope was found for liking of odour. The same pattern between slopes was found for sensory satisfaction and overall liking. Therefore, it was concluded that consumers primarily paid attention to liking of taste (to be understood as flavour) and least attention to liking of odour, when evaluating overall liking and sensory satisfaction, respectively, and that consumers did not use sensory satisfaction as a more holistic response variable than overall liking.

中文翻译：

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外观、气味、味道和质地的喜好在评价整体喜好中的重要性。与感官满意度评价的比较

摘要 整体喜好反应变量常用于衡量消费者对食物的整体享乐反应。然而，很少有研究去了解，如果喜欢所有四种感官方式；外观、气味、味道和质地，反映在对整体喜好的评价中，或者是单一的感官方式是否突出并且是最重要的。感官满意度一词最近被引入作为整体喜好的替代方案，并且应该（至少在理论上）被消费者用作比整体喜好更全面的响应变量。本论文中报告的分析的目的是研究感官方式的重要性（外观、气味、味和质地）在消费者对整体喜好的评价中，并将调查结果与感官方式（对外观、气味、味道和质地的喜好）在消费者对感官满意度的评价中的重要性进行比较。数据来自苹果樱桃果汁饮料的交叉消费者案例研究（n = 67）。水果饮料在以下方面有所不同：使用的甜味剂类型，以及香味和纤维的添加。通过将整体喜好和感官满意度分别与感官模式的喜好相关的回归线的斜率研究了驱动整体喜好和感官满意度的模式：外观、气味、味道和质地的喜好。结果显示总体喜好和口味喜好之间的斜率最大，而气味喜好的斜率最小。在感官满意度和整体喜好方面发现了斜坡之间的相同模式。因此，得出结论，消费者在分别评价整体喜好和感官满意度时，主要关注味道的喜好（理解为味道），最不关注气味的喜好，消费者没有将感官满意度作为更重要的指标。整体反应变量大于整体喜好。